Slow-Cooker Chicken with Creamy Ranch Gravy
This slow-cooker chicken with creamy ranch gravy is an easy weeknight meal that combines tender chicken breasts with a delicious, rich sauce, perfect for serving over rice or mashed potatoes.
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.
Notes
Store cooled chicken and gravy in an airtight container for 3-4 days in the refrigerator. For freezing, use a freezer-safe container for up to 3 months. Reheat gently on the stovetop or microwave, adding a splash of broth or water if needed. Check the seasoning after cooking, as ranch and broth can be salty.