Description

This creamy, flavorful Ranch Chicken Crock Pot recipe is an easy hands-off dinner where tender chicken slowly cooks in a rich ranch-seasoned sauce. Perfect for busy weeknights, meal prep, or family dinners, and delicious served over rice, pasta, mashed potatoes, or vegetables.

Ingredients

4 boneless, skinless chicken breasts (or chicken thighs for extra flavor)
1 packet ranch seasoning mix (or 2 tablespoons homemade ranch seasoning)
1 can (10.5 oz) cream of chicken soup (or cream of celery soup)
1 cup chicken broth (low sodium recommended)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional)
Fresh parsley or chives for garnish (optional)
Optional add-ins: sliced mushrooms, bell peppers, carrots, or spinach

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Instructions

1. Pat the chicken dry and lightly season with salt and pepper. Place the chicken in a single layer in the Crock Pot.

2. In a medium bowl whisk together ranch seasoning, cream of chicken soup, chicken broth, garlic powder, paprika, and black pepper until smooth.

3. Pour the sauce evenly over the chicken, making sure all pieces are well coated.

4. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours without lifting the lid.

5. During the last 10 to 15 minutes of cooking, sprinkle shredded cheddar cheese over the chicken and allow it to melt.

6. Garnish with chopped parsley or chives if desired.

7. Serve hot with rice, pasta, mashed potatoes, or roasted vegetables.

Notes

For extra creaminess stir in 1/4 cup cream cheese or Greek yogurt at the beginning of cooking.

To add heat mix in a pinch of cayenne pepper or sliced jalapeños.

Avoid overcooking chicken breasts; the internal temperature should reach 165°F.

Add firm vegetables like carrots or potatoes at the start, and softer vegetables like spinach or zucchini during the final 15 minutes.

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.