Crockpot Ranch Chicken
A creamy, hands-off Crockpot Ranch Chicken that delivers tender shredded chicken in a rich ranch-flavored sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds) Substitute thighs for juicier meat.
- 1 packet ranch seasoning mix (or about 3 tbsp homemade ranch mix)
- 1 cup cream of chicken soup (canned) Swap for cream of mushroom if you prefer.
- 1/2 cup milk (whole or 2%) Use unsweetened almond milk for a lighter note (sauce will be thinner).
- to taste salt and pepper
- cooked rice, mashed potatoes, or pasta for serving
Instructions
Preparation
- Place the chicken breasts in the crockpot in a single even layer.
- In a bowl, whisk together the ranch seasoning, cream of chicken soup, and milk until smooth.
- Pour the mixture evenly over the chicken, making sure each breast gets coated.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken is done when it reaches 165°F and shreds easily.
- Remove the lid, use two forks to shred the chicken directly in the crockpot, and stir so the sauce coats the shredded meat.
- Taste and season with salt and pepper as needed. If the sauce is too thin, simmer on high with the lid off for 10–15 minutes, or stir in a 1 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and cook until thickened.
- Serve hot over cooked rice, mashed potatoes, or tossed with pasta.
Notes
For gluten-free, use a gluten-free cream soup or make a quick roux with chicken broth and cream. Add a few tablespoons of cream cheese at the end for extra richness. If you like heat, fold in chopped jalapeños or a spoonful of your favorite hot sauce.