Mouthwatering Creamy Ranch Chicken
This easy and creamy ranch chicken recipe cooks in the CrockPot for a satisfying family meal with minimal effort.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Preferably thawed, but frozen can be used with increased cooking time.
- 1 packet ranch seasoning mix
- 10.5 ounce can of cream of chicken soup Can substitute with cream of mushroom or cream of celery.
- 0.5 cup chicken broth
- 0.5 cup sour cream
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil (optional for searing) Searing is optional but recommended for added flavor.
- 1 cup shredded cheddar cheese (optional for garnish)
- to taste pieces Fresh parsley, chopped (optional for garnish) Adds freshness and color.
Instructions
Preparation
- Optionally sear the chicken breasts in a skillet with olive oil for a few minutes to lock in the juices.
- Place the chicken breasts in the CrockPot.
- In a separate bowl, whisk together cream of chicken soup, ranch seasoning, chicken broth, sour cream, garlic powder, onion powder, and black pepper.
- Pour the sauce over the chicken in the CrockPot and cover.
Cooking
- Cook on low for 4-6 hours or on high for 2-3 hours until chicken is cooked through and shreds easily.
- After cooking, garnish with shredded cheddar cheese and fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for longer. Reheat thoroughly before serving. Consider adding chopped carrots or potatoes for a one-pot meal.