Description
Creamy, dump-and-go slow cooker chicken flavored with ranch, perfect for a hearty family meal.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 lb)
- 10.5 oz condensed cream of chicken soup (1 can)
- 1 oz packet ranch dressing mix (or homemade equivalent)
- 1/4 cup unsalted butter, cut into cubes
- 1/2 cup chicken stock (optional, for thinning the sauce)
- Salt and pepper, to taste
- Fresh chopped parsley, for serving (optional)
Instructions
- Lightly spray the inside of a 6-quart crock pot with cooking spray.
- Place the chicken breasts in the bottom of the crock pot.
- In a medium bowl, whisk together the cream of chicken soup, ranch mix, and chicken stock (if using).
- Pour the mixture over the chicken and scatter butter cubes on top.
- Cover and cook on LOW for 3–4 hours (or HIGH for 4–6 hours) until chicken reaches 165°F.
- Optional: shred the chicken in the crock pot and stir to combine with the sauce.
- Adjust seasoning with salt and pepper; garnish with parsley before serving.
Notes
- You can substitute chicken thighs for breasts, adjusting cook time if needed.
- Use low-sodium soup or broth to reduce salt.
- Leftovers keep in the fridge up to 3 days or freeze for up to 3 months.
- Serve over rice, pasta, potatoes, or in tacos.
- If sauce is too thick, thin with a splash of milk or broth.