I’ve made this slow cooker chicken countless times on busy weeknights — it’s the kind of recipe that feels like a warm hug and actually makes the rest of the evening easier. Tender chicken breasts bathed in a creamy ranch-and-chicken-soup gravy, ready to spoon over rice or mashed potatoes with almost zero fuss. It’s a set-and-forget crowd-pleaser that comes together with five pantry staples and a slow cooker.

Why you’ll love this dish

This recipe is about convenience without sacrificing comfort. It’s budget-friendly, uses shelf-stable ingredients (hello, cream of chicken and ranch packets), and the slow cooking produces fork-tender meat and an easy gravy — perfect when you want a hearty dinner without babysitting the stove. It’s also very kid-friendly and easy to stretch: serve over mashed potatoes, rice, or buttered noodles to feed more mouths.

“Simple pantry staples. Little effort. Big comfort — this chicken is exactly what I turn to when life gets busy.”

If you like other easy slow-cooker chicken recipes, try this slow-cooker chicken cacciatore with potatoes for a different, rustic flavor profile.

How this recipe comes together

Before you open the pantry, here’s the quick overview so you know what to expect: place chicken breasts in the slow cooker, whisk together cream of chicken soup, chicken broth, and ranch mix, then pour over the chicken. Season, cover, and cook on low until the chicken is cooked through and tender (about 4 hours). The sauce develops into a creamy gravy that’s perfect spooned over rice or mashed potatoes. Expect minimal hands-on time and a comforting, saucy main course with predictable results — just check the internal temperature (165°F / 74°C) before serving.

What you’ll need

4 boneless, skinless chicken breasts
1 (10.5 oz) can cream of chicken soup (or cream of mushroom for a different flavor)
1 cup chicken broth (use low-sodium if you’re salt-conscious)
1 packet ranch dressing mix
Salt and pepper, to taste

Notes/substitutions:

Use boneless chicken thighs for richer flavor and slightly longer cook time.
For a gluten-free meal, use gluten-free condensed soup and a gluten-free ranch mix.
Low-sodium broth helps control the salt, since ranch mix can be salty.

Directions to follow

Place the chicken breasts in an even layer in the bottom of the slow cooker.
In a medium bowl, whisk together the cream of chicken soup, chicken broth, and ranch dressing mix until smooth.
Pour the sauce mixture over the chicken, spreading it so each breast gets coated.
Season the top lightly with salt and a few grinds of black pepper.
Cover and cook on LOW for about 4 hours, or until the chicken reaches 165°F (74°C) and is tender. Cooking times may vary slightly by slow cooker.
Serve the chicken with the gravy spooned over rice, mashed potatoes, or buttered noodles.

Tip: If the gravy is thinner than you like at the end, remove 1/4 cup of the cooking liquid, whisk in 1–2 teaspoons cornstarch, then stir it back into the crock and let it cook another 10–15 minutes to thicken.

Best ways to enjoy it

Spoon over creamy mashed potatoes or steamed white rice for classic comfort.
Serve alongside roasted green beans or a simple mixed green salad to add freshness.
For a weeknight plate, add steamed broccoli and a wedge of lemon for brightness.
Garnish with chopped parsley or chives and a crack of black pepper to make the dish look restaurant-ready.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Keep the chicken submerged in gravy to help it stay moist.
Reheat: Warm gently on the stove over low heat until the internal temperature reaches 165°F (74°C). Microwave in short bursts, stirring between intervals.
Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Food safety: Never leave cooked chicken at room temperature for more than two hours. Always reheat to 165°F (74°C) before serving.

Helpful cooking tips

For extra flavor, quickly sear the chicken breasts in a hot skillet (1–2 minutes per side) before adding to the slow cooker. It’s optional but adds depth.
Reduce the salt: ranch packets and canned soup can be salty. Taste at the end and add salt sparingly.
Thicken the gravy: mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into warm gravy; simmer until thickened.
If you need to shorten time, cook on HIGH for about 2–3 hours, checking for doneness earlier.
For more texture and veggies, add sliced mushrooms or quartered baby potatoes at the start of cooking.

If you enjoy cozy slow-cooker meals, you might like this slow-cooker beef stew with dumplings as another hearty, set-and-forget option.

Creative twists

Mushroom & onion: sauté mushrooms and onions and add them to the slow cooker for an earthy, restaurant-style gravy.
Tangy Dijon: stir 1 tablespoon Dijon mustard into the sauce for a sharper flavor.
Cheesy ranch: fold in 1/2 cup shredded cheddar in the last 15 minutes for a creamy, cheesy finish.
BBQ ranch: swap half the broth for your favorite BBQ sauce for a sweet-savory twist.
Make it dairy-free: use a dairy-free condensed soup alternative and a dairy-free ranch seasoning (or make your own with herbs and spices).
Use bone-in chicken thighs for an even richer result — increase cook time slightly and check for doneness.

Your questions answered

Q: Can I use frozen chicken breasts in this recipe?
A: It’s safest to use thawed chicken. Starting from frozen can increase the cook time and may leave the meat in the temperature “danger zone” too long. If you must, add extra cooking time and ensure the internal temperature reaches 165°F (74°C).

Q: How do I thicken the gravy if it’s watery?
A: Whisk 1–2 teaspoons cornstarch with 1–2 tablespoons cold water and stir into the sauce. Let it cook on HIGH or uncovered for 10–15 minutes. Alternatively, whisk in a little instant mashed potato flakes for an old-school quick thickener.

Q: Can I make this with chicken thighs instead of breasts?
A: Yes. Boneless thighs stay juicier and can handle slightly longer cooking. Reduce the amount of salt since thighs are more flavorful.

Q: How long can leftovers stay in the fridge?
A: Up to 3–4 days in a sealed container. Reheat thoroughly to 165°F (74°C) before eating.

Conclusion

If you want to compare similar slow-cooker gravy-style recipes or gather ideas for tweaking gravy consistency and flavors, these resources are helpful: Crockpot Chicken & Gravy – Plain Chicken and Crock Pot Chicken and Gravy – The Country Cook. Both offer useful variations and techniques you can incorporate into this simple, comforting slow-cooker chicken.

Slow Cooker Chicken with Creamy Ranch Gravy

A comforting slow cooker chicken dish bathed in a creamy ranch-and-chicken-soup gravy, perfect for busy weeknights.

Prep Time 10

Cook Time 4

Total Time 4 10

Serving Size servings

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken breasts Can substitute with boneless chicken thighs for richer flavor.
1 can cream of chicken soup (10.5 oz) Can use cream of mushroom for different flavor.
1 cup chicken broth Use low-sodium if you're salt-conscious.
1 packet ranch dressing mix Can vary in saltiness.
to taste salt and pepper

Instructions

Preparation

Place the chicken breasts in an even layer in the bottom of the slow cooker.
In a medium bowl, whisk together the cream of chicken soup, chicken broth, and ranch dressing mix until smooth.
Pour the sauce mixture over the chicken, spreading it so each breast gets coated.
Season the top lightly with salt and a few grinds of black pepper.

Cooking

Cover and cook on LOW for about 4 hours, or until the chicken reaches 165°F (74°C) and is tender.
Check that the sauce has thickened; if it’s thinner than desired, remove 1/4 cup of the cooking liquid, whisk in 1–2 teaspoons cornstarch, stir it back into the crock, and cook for another 10–15 minutes.

Serving

Serve the chicken with the gravy spooned over rice, mashed potatoes, or buttered noodles.
Garnish with chopped parsley or chives and a crack of black pepper before serving.

Notes

Leftovers can be stored in an airtight container for up to 3–4 days. For freezing, portion into freezer-safe containers and freeze for up to 3 months.