Ultra-Creamy Ranch Chicken
This ultra-creamy Ranch Chicken crock pot dish is the ultimate comfort food, featuring tender shredded chicken in a flavorful ranch and cream sauce, perfect for busy weeknights and potlucks.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 10.5 oz cream of chicken soup
- 1/2 cup chicken broth Add 1/4–1/2 cup extra for more sauce if desired.
- 1/2 cup sour cream Greek yogurt can be used for a lower fat option.
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 tbsp olive oil Optional, for searing.
- 1 cup shredded cheddar cheese Optional garnish.
- Fresh parsley Optional garnish.
Instructions
Preparation
- Optional: Heat 1 tbsp olive oil in a skillet over medium heat. Sear chicken breasts for 2–3 minutes per side until golden.
- In the crock pot, whisk together cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper.
- Place the chicken breasts in the crock pot and spoon the sauce over them, coating evenly.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken reaches an internal temperature of 165°F and is tender.
- Remove chicken breasts and shred with two forks directly in a bowl or back in the crock pot. Return shredded chicken to the sauce and stir.
Finishing
- Off heat, fold in 1/2 cup sour cream for extra creaminess. Taste and adjust seasoning.
- If using, top with shredded cheddar and chopped parsley before serving.
Notes
For best results, shred warm chicken and adjust salt to taste. Refrigerate within 2 hours of cooking and store in an airtight container for 3–4 days. You can freeze portions for up to 3 months. Always ensure reheated chicken reaches 165°F before eating.