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Crockpot Ranch Chicken

Crockpot ranch chicken cooks in a creamy ranch sauce in a 6-quart slow cooker, then gets shredded and coated until tender. Cream cheese melts into the sauce for a smooth, rich finish.
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Prep Time 10 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken breasts boneless, skinless
  • 1 can (10.5 oz) cream of chicken soup condensed
  • 0.5 cup chicken broth
  • 1 packet (1 oz) ranch seasoning mix
  • 1 block (8 oz) cream cheese softened and cut into cubes

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the chicken breasts in an even layer in a 6-quart slow cooker.
  2. In a small bowl, stir together the cream of chicken soup, chicken broth, and ranch seasoning.
  3. Pour the mixture over the chicken.
  4. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F in the thickest part.
  5. Transfer the chicken to a plate and shred it with two forks.
  6. Stir the cream cheese into the sauce in the slow cooker.
  7. Cover and cook on HIGH for 10 to 15 minutes, until melted.
  8. Stir until smooth.
  9. Return the shredded chicken to the slow cooker.
  10. Stir to coat it in the sauce.

Notes

For the smoothest sauce, stir until the cream cheese is fully melted before returning the chicken. Refrigerate leftovers for 3 to 4 days; freeze in an airtight container for up to 3 months. For a gluten-free version, use gluten-free cream of chicken soup and ranch seasoning.