This is slow cooker chicken in a ranch sauce: boneless, skinless breasts cooked in a mix of ranch dressing mix, cream of chicken soup, milk, garlic powder and pepper, with cheddar and green onions added near the end. The chicken is shredded into the sauce before serving. The recipe makes 4 servings, with 15 minutes of prep.
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It needs no browning and no stirring while it cooks. The notes below cover the ingredients, the timing and what to serve it over.
What Goes in the CrockPot
The full list is in the recipe card at the bottom.
- Boneless, skinless chicken breasts (4): the main protein. They soak up the sauce as they cook.
- Ranch dressing mix (1 packet): the herby ranch flavor that defines the dish.
- Cream of chicken soup (1 cup): the base of the sauce, which keeps the chicken moist.
- Milk (1/2 cup): thins the sauce slightly so it stays smooth.
- Shredded cheddar (1 cup): goes in toward the end and melts into the sauce.
- Chopped green onions (1/4 cup): a mild, fresh flavor and some color.
- Garlic powder (1 teaspoon) and black pepper (1/2 teaspoon): the remaining seasoning.
Cooking It
Put the chicken breasts in the CrockPot, arranged evenly so they cook at the same rate. Mix the ranch mix, soup, milk, garlic powder and pepper in a bowl and pour it over the chicken. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
About 30 minutes before serving, add the cheddar and green onions. Shred the chicken in the sauce and mix it well before serving.
- If you have time, searing the chicken in a pan before it goes in adds flavor.
- CrockPot models differ, and a newer one may cook faster on high than you expect. Watch the time.
- For a creamier sauce, add an extra splash of milk or a little more cheese just before serving.
- Taste before serving. A pinch of salt or a dash of lemon juice can brighten the sauce.
Ways to Change It
- Vegetables: add carrots, peas or bell peppers with the chicken at the start.
- Heat: stir diced jalapeños or a splash of hot sauce into the ranch mixture.
- Different seasoning: replace the ranch mix with Italian seasoning or taco seasoning.
What to Serve with It
The classic partners are rice and mashed potatoes, which soak up the sauce. Pasta also works. For something lighter, serve it with a garden salad or steamed vegetables. The shredded chicken also works as a filling for wraps or tacos. Spoon it into warm tortillas with chopped lettuce, then add more green onions or salsa.
Time and Nutrition
Prep takes 15 minutes. Cooking takes 6 to 7 hours on low, or 3 to 4 hours on high. Preparing the ingredients the night before saves time in the morning. One serving has about 350 calories, 20 grams of fat (10 grams saturated), 5 grams of carbohydrates, 1 gram of fiber, 2 grams of sugar, 30 grams of protein and 800 milligrams of sodium. The sodium is worth noting if you watch your intake.
FAQ
What are the steps in a CrockPot?
Put 4 chicken breasts in the pot. Mix the ranch packet, 1 cup of cream of chicken soup, 1/2 cup of milk, garlic powder and pepper, and pour it over the chicken. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Add the cheddar and green onions 30 minutes before serving.
Can I use frozen chicken breasts?
Yes, but you may need a little more cooking time. Make sure the internal temperature reaches 165°F (75°C).
What goes with it?
Rice, mashed potatoes or pasta, plus a side salad or steamed vegetables if you want a lighter plate.
Do leftovers keep?
Yes, up to 3 days in an airtight container in the refrigerator. Reheat thoroughly before serving.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Creamy Ranch Chicken CrockPot
Ingredients
Instructions
Place the chicken breasts in the CrockPot.
In a bowl, mix together the ranch dressing mix, cream of chicken soup, milk, garlic powder, and black pepper.
Pour the mixture over the chicken in the CrockPot.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
About 30 minutes before serving, add the shredded cheddar cheese and green onions to the CrockPot.
Shred the chicken in the sauce and mix well before serving.
Notes
This dish pairs well with rice or mashed potatoes.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
| Serving Size | 1 plate |
|---|---|
| Calories | 350 calories |
| Sugar Content | 2g |
| Sodium Content | 800mg |
| Fat Content | 20g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 5g |
| Fiber Content | 1g |
| Protein Content | 30g |
| Cholesterol Content | 90mg |