This slow-cooker chicken with creamy ranch gravy is the kind of dinner that almost makes itself. Tender chicken breasts simmered all day in a simple sauce of cream of chicken soup, ranch seasoning, and chicken broth — ready to spoon over rice or mashed potatoes when you walk in the door. It’s an easy weeknight win that feels comforting without much fuss.
Why you’ll love this dish
This recipe is comfort food with low effort. It’s pocket-friendly, kid-approved, and forgiving: the slow cooker does the heavy lifting, so even a beginner can end up with juicy chicken and silky gravy.
“I put this on in the morning and came home to a house that smelled like Sunday dinner — everyone asked for seconds.” — a reader-style testimonial
People turn to this recipe for busy weeknights, potlucks, or for a no-stress meal when hosting family. If you like simple, reliable slow-cooker dinners, this pairs well with other easy crowd-pleasers like Grandma’s Chicken Soup for a full comfort-food menu.
How this recipe comes together
Start by arranging the chicken in the slow cooker. Whisk the cream of chicken soup with the ranch packet and chicken broth until smooth, then pour it over the meat. Set the cooker and forget it — low for 6–8 hours or high for about 4 hours. The sauce becomes a gravy as it heats and the chicken releases juices. Near the end, check seasoning and shred or slice the breasts if you prefer smaller pieces before serving.
What you’ll need
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup (substitute: cream of mushroom or a homemade white sauce for less-processed)
- 1 packet (1 oz) ranch dressing mix
- 1 can (14.5 oz) chicken broth (use low-sodium if preferred)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Note: For a thicker gravy, plan to thicken after cooking with a cornstarch slurry or a splash of heavy cream. If you want a lower-sodium or dairy-free version, see the Variations section below. For inspiration on other easy slow-cooker recipes, check out this playful appetizer idea: Buffalo Chicken Bombs.
Directions to follow
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- In a medium bowl, whisk together the cream of chicken soup, ranch dressing mix, and chicken broth until smooth.
- Pour the soup mixture evenly over the chicken.
- Season the tops with salt and pepper. A light hand with salt is wise if you used regular broth and ranch mix.
- Cover and cook: low for 6–8 hours, or high for 4 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender.
- Optional: Remove the chicken and shred with forks or slice. If you want a thicker gravy, transfer liquid to a saucepan and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1–2 tablespoons cold water) over medium heat until thickened. Return chicken to the sauce.
- Serve the chicken with gravy over rice or mashed potatoes. Garnish with chopped fresh parsley if desired.
Best ways to enjoy it
This dish is built to be paired. Serve it over:
- Creamy mashed potatoes for classic comfort.
- Steamed rice for an easy soak-up-of-gravy option.
- Egg noodles tossed with a little butter and parsley.
- Roasted seasonal vegetables on the side for color and texture.
For a relaxed family dinner, plate the gravy-drenched chicken on mashed potatoes and add steamed green beans. If you’re planning a brunch-style buffet, it pairs nicely next to sweeter items like butterscotch-style pastries for contrasting flavors.
Storage and reheating tips
- Refrigerator: Store cooled chicken and gravy in an airtight container for 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently on the stovetop over low-medium heat, stirring occasionally. Add a splash of broth or water if the sauce has thickened too much. You can also reheat individual portions in the microwave, covered, in 30–45 second bursts until hot.
- Safety: Always reheat to 165°F (74°C) before serving. Do not leave cooked chicken at room temperature for more than two hours.
Helpful cooking tips
- Brown first (optional): Searing the breasts for 1–2 minutes per side in a hot skillet before placing them in the slow cooker adds color and a depth of flavor, but it’s not required.
- Even cooking: Use breasts of similar size. If some are very thick, pound them slightly to even thickness for consistent doneness.
- Prevent dryness: If your slow cooker runs hot, check earlier than the max time. Overcooking can dry breast meat; shredding into the gravy helps keep it moist.
- Thickening tricks: If the gravy is thin, remove some liquid, whisk in cornstarch, then return and simmer. Heavy cream or a knob of butter stirred in at the end will enrich and thicken the sauce nicely.
- Taste as you go: The ranch packet and canned soup add salt and seasoning; taste after cooking and adjust with salt, pepper, or a splash of lemon for brightness.
Creative twists
- Mushroom and herb: Add sliced mushrooms and a teaspoon of dried thyme to the slow cooker for an earthy note.
- Creamy Dijon: Stir in 1 tablespoon Dijon mustard at the end for tang.
- Low-carb/Keto: Use a sugar-free ranch mix and swap the cream of chicken soup for a thickened heavy cream sauce. Serve over cauliflower mash.
- Dairy-free: Use a dairy-free cream soup alternative or make a roux with olive oil and gluten-free flour, then add unsweetened almond milk and ranch-seasoning substitute.
- Add veggies: Toss in baby carrots or halved baby potatoes at the start, but be aware root veggies may need slightly longer cook time — cut smaller for even cooking.
For a different regional spin or similar slow-cooker ideas, see this slow-cooked curry adaptation: Leftover Goose Curry (slow cooker).
Common questions
Q: Can I use frozen chicken breasts?
A: It’s safe to cook from frozen in a slow cooker, but it increases the time the meat spends in the temperature danger zone. For best safety and texture, thaw first. If you must use frozen, add extra cooking time and ensure the internal temperature reaches 165°F (74°C).
Q: How do I thicken the gravy without cornstarch?
A: Simmer the sauce uncovered to reduce and concentrate it, or whisk in a small amount of instant mashed potato flakes until it reaches the desired thickness. A butter + flour roux cooked briefly can also thicken it.
Q: Can I cut the recipe in half?
A: Yes. Use two chicken breasts, half a can of soup (or 5.25 oz), half a packet of ranch (you can approximate by using 1/2 tablespoon), and about 7–8 oz of broth. Cook time remains similar, but the cooker may heat a bit faster.
Q: What if my gravy tastes too salty?
A: Dilute with a splash of water or unsalted chicken broth and add a squeeze of lemon to brighten flavors. Adding unsweetened plain Greek yogurt or a small dollop of sour cream at the end can soften strong salty notes.
Conclusion
If you love easy, comforting dinners with minimal hands-on time, this slow-cooker chicken and gravy is a reliable choice. For more slow-cooker chicken gravy inspiration and variations, you might like this classic take on Crockpot Chicken & Gravy – Plain Chicken or the country-style version at Crock Pot Chicken and Gravy – The Country Cook.
Slow-Cooker Chicken with Creamy Ranch Gravy
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 can cream of chicken soup 10.5 oz (substitute: cream of mushroom or a homemade white sauce for less-processed)
- 1 packet ranch dressing mix 1 oz
- 1 can chicken broth 14.5 oz (use low-sodium if preferred)
- to taste salt
- to taste pepper
- to taste fresh parsley for garnish (optional)
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- In a medium bowl, whisk together the cream of chicken soup, ranch dressing mix, and chicken broth until smooth.
- Pour the soup mixture evenly over the chicken.
- Season the tops with salt and pepper.
Cooking
- Cover and cook on low for 6 to 8 hours or high for about 4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Optional: Remove the chicken and shred with forks or slice.
- For a thicker gravy, transfer liquid to a saucepan and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1-2 tablespoons cold water) over medium heat until thickened. Return chicken to the sauce.
- Serve the chicken with gravy over rice or mashed potatoes and garnish with chopped fresh parsley if desired.