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A creamy, delicious 4-ingredient crockpot ranch chicken recipe that is easy to prepare, requiring only 5 minutes of prep and slow cooking for tender, ranch-flavored chicken in a creamy sauce.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 10.5 ounces condensed cream of chicken soup (1 can)
  • 1 ounce ranch dressing mix (1 packet)
  • ¼ cup unsalted butter (½ stick, cut into cubes)
  • 3 cups cooked white rice (optional, for serving)

Instructions

  1. Thaw chicken fully in the refrigerator overnight (do not start with frozen chicken).
  2. Cut ¼ cup unsalted butter into cubes.
  3. Lightly spray a 6-quart slow cooker insert with cooking spray.
  4. Lay 2 pounds boneless, skinless chicken breasts in a single layer in the slow cooker.
  5. In a medium bowl, whisk together one 10.5-ounce can condensed cream of chicken soup and one 1-ounce packet ranch dressing mix until smooth.
  6. Pour the creamy ranch mixture evenly over the chicken breasts.
  7. Scatter the butter cubes over the top of the chicken.
  8. Cover the slow cooker and cook on LOW for 3 to 4 hours (or on HIGH about 1.5–2.5 hours) until the chicken is tender and reaches an internal temperature of 165°F.
  9. If you want a thicker sauce, remove the lid for the last 15–20 minutes to reduce the liquid.
  10. Alternatively, make a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water), stir it into the crockpot, and cook another 10–15 minutes until thickened.
  11. Optional: Stir in shredded cheddar cheese or cooked bacon bits near the end of cooking for extra flavor.
  12. Optional: Shred the chicken with two forks or a mixer on low if desired.

Notes

Always start with fresh or thawed chicken, never frozen, for safe and even cooking., Arrange chicken in a single layer to ensure even cooking and cut butter into cubes for better melting., Use an instant-read thermometer to pull chicken at 165°F for optimal juiciness., For a thicker sauce, remove lid to reduce liquid or use a cornstarch slurry and cook longer., Boneless, skinless thighs can be used as an alternative and cook faster., Use low-sodium cream of chicken soup and ranch dressing mix to reduce salt content., Add shredded cheddar cheese or cooked bacon near the end for more flavor., Store leftovers in an airtight container for up to 3 days in fridge or 3 months in freezer., Reheat gently in microwave or oven at 350°F until hot., Frozen chicken should not be placed directly in the crockpot; always thaw first.

Nutrition

Find it online: https://margorecipes.com/crockpot-ranch-chicken/