Creamy Ranch Chicken
A comforting slow-cooked creamy ranch chicken dish that's easy to prepare and perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Use high-quality chicken for better flavor.
- 1 packet ranch seasoning mix
- 1 can (10.5 ounces) cream of chicken soup Can use a vegan alternative if needed.
- 1/2 cup chicken broth
- 1/2 cup sour cream Greek yogurt can be used as a lighter option.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (optional for searing)
- 1 cup shredded cheddar cheese (optional for garnish)
- 1/4 cup fresh parsley, chopped (optional for garnish)
Instructions
Preparation
- Sear the chicken (optional): Heat olive oil in a skillet over medium heat. Add the chicken breasts and sear for about 3-4 minutes on each side until golden brown. Remove from heat.
- Prepare the sauce: In a separate bowl, whisk together cream of chicken soup, ranch seasoning mix, chicken broth, sour cream, garlic powder, onion powder, and black pepper until smooth.
- Combine in the slow cooker: Place the chicken breasts in the CrockPot. Pour the creamy ranch mixture over them, ensuring each piece is well coated.
Cooking
- Cover and set your slow cooker to low for 4-6 hours or high for 2-3 hours. The chicken should be tender and easily shred with a fork when done.
Serving
- Once cooked, shred the chicken directly in the CrockPot for an all-in-one serving option. Option to garnish with shredded cheddar cheese and chopped parsley before serving.
Notes
To store leftovers, cool down and transfer to an airtight container. It can be stored in the fridge for up to 3-4 days or frozen for up to 3 months. Reheat gently on stovetop or microwave to keep the chicken moist.