Description
This Ranch Chicken Crock Pot recipe is a creamy, flavorful, and effortless meal perfect for busy days. Tender boneless, skinless chicken breasts slow-cooked with ranch seasoning, cream of chicken soup, and aromatic spices create a deliciously rich sauce. Optional searing adds depth of flavor, while sour cream and cheddar cheese add creamy tang and melty goodness. Ideal for a comforting weeknight dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Optional Ingredients
- 1 tbsp olive oil (for searing)
- 1 cup shredded cheddar cheese (for garnish)
- Fresh parsley (for garnish)
Instructions
- Optional Sear Chicken: Heat olive oil in a pan over medium heat. Sear the chicken breasts on both sides for 2-3 minutes until golden brown. This step enhances flavor but can be skipped.
- Prepare Sauce Mixture: In the crockpot, combine the cream of chicken soup, ranch seasoning mix, chicken broth, garlic powder, onion powder, and black pepper. Stir well to mix all ingredients thoroughly.
- Add Chicken to Crockpot: Place the chicken breasts into the crockpot and coat each piece evenly with the prepared sauce mixture, ensuring they are well covered.
- Cook Chicken: Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
- Shred Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return shredded chicken back into the crockpot and stir to combine with the sauce.
- Add Sour Cream and Garnish: Stir in sour cream for added creaminess and rich flavor. Top with shredded cheddar cheese and fresh parsley if desired. Serve warm and enjoy your creamy ranch chicken!
Notes
- For extra flavor, sear the chicken before cooking it in the crockpot.
- Feel free to add vegetables such as carrots, potatoes, or peas to make this a full one-pot meal.
- Make sure chicken is cooked through to an internal temperature of 165°F (74°C).
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 36 g
- Cholesterol: 110 mg
