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.
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.