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Ranch Chicken

A creamy, flavorful chicken dish that cooks itself in the crockpot, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 packet ranch seasoning mix
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup chicken broth
  • 0.5 cup sour cream For added creaminess
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
Optional Ingredients
  • 1 tbsp olive oil Optional for searing
  • 1 cup shredded cheddar cheese Optional for garnish
  • to taste Fresh parsley For garnish

Method
 

Preparation
  1. If desired, heat olive oil in a pan over medium heat. Sear the chicken breasts on both sides until golden brown (about 2-3 minutes per side). This step is optional but adds extra flavor.
  2. In the crockpot, add the cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper. Stir to combine.
  3. Place the chicken breasts into the crockpot and coat them with the sauce mixture.
Cooking
  1. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through.
  2. Once cooked, shred the chicken with two forks and stir it into the creamy sauce.
  3. Stir in sour cream for extra creaminess and flavor. Garnish with shredded cheese and parsley, if desired.

Notes

Your leftover Ranch Chicken can last up to 3-4 days in the fridge. For longer-term storage, freeze it for up to 3 months. Let it thaw overnight in the fridge and reheat when ready to eat. You can use frozen chicken and adjust the cooking time if in a bind.