Get ready to transform your weeknight dinner routine with this effortlessly delicious Creamy Ranch Chicken made right in your slow cooker. This crowd-pleasing comfort food combines tender chicken breasts with a rich, creamy sauce that practically makes itself while you’re away.
Perfect for busy families, this dump-and-go crockpot recipe requires minimal prep time but delivers maximum flavor. The combination of tangy ranch seasoning and cream cheese creates an irresistible sauce that will have everyone asking for seconds.
Why You’ll Love This
- Just 10 minutes of prep time – perfect for busy mornings
- Only 5 main ingredients needed
- No pre-cooking or browning required
- Creates its own creamy sauce while cooking
- Leftovers taste even better the next day
Ingredients
- 4 boneless chicken breasts
- 1 packet ranch dressing mix
- 1 can cream of chicken soup
- 8 oz cream cheese
- ½ cup milk
- Salt & pepper
- Optional: potatoes carrots, parsley
Instructions
- Grease the crockpot lightly.
- Layer potatoes, carrots, then chicken.
- Mix ranch, soup, cream cheese, and milk; pour over chicken.
- Cook on Low 6–8 hours or High 3–4 hours.
- Shred chicken, mix, and serve with rice or pasta.
Tips & Variations
- Swap cream cheese for light cream cheese to reduce calories
- Add a cup of frozen peas and carrots in the last hour of cooking
- For extra flavor, add 1 teaspoon of garlic powder
- If sauce is too thick, thin with additional warm chicken broth
- Use chicken thighs instead of breasts for even more tender results
Serving Suggestions
Serve this creamy ranch chicken over hot cooked pasta, rice, or mashed potatoes to soak up all that delicious sauce. For a lighter option, pair it with steamed broccoli or a fresh garden salad. The creamy sauce also makes an excellent topping for baked potatoes.
Notes
- Store leftovers in an airtight container for up to 3 days
- Chicken is done when it reaches 165°F internal temperature
- Freeze portions for up to 2 months
- Allow cream cheese to soften at room temperature for easier mixing
FAQs
- Can I use frozen chicken? Yes, but add 1-2 hours to cooking time and ensure it’s fully cooked before shredding.
- Why is my sauce too thin? Different brands of cream cheese can affect thickness. Let it rest 10-15 minutes after cooking to thicken.
- Can I make this in an Instant Pot? Yes, cook on high pressure for 12 minutes with natural release.
- Is this recipe gluten-free? Check your ranch seasoning and soup labels, as ingredients can vary by brand.
Ingredients
- 4 boneless chicken breasts
- 1 packet ranch dressing mix
- 1 can cream of chicken soup
- 8 oz cream cheese
- ½ cup milk
- Salt & pepper
- Optional: potatoes carrots, parsley
Steps
- Grease the crockpot lightly.
- Layer potatoes, carrots, then chicken.
- Mix ranch, soup, cream cheese, and milk; pour over chicken.
- Cook on Low 6–8 hours or High 3–4 hours.
- Shred chicken, mix, and serve with rice or pasta.
Notes
- Store leftovers in an airtight container for up to 3 days
- Chicken is done when it reaches 165°F internal temperature
- Freeze portions for up to 2 months
- Allow cream cheese to soften at room temperature for easier mixing
