Description
Easy Crock Pot Ranch Chicken with 4 ingredients. Chicken breasts in creamy ranch sauce, ready in 4-6 hours. Works with rice, pasta, or potatoes.
Ingredients
For the Crock Pot Ranch Chicken:
- 1 packet (1 oz) dry ranch dressing mix
- 10.5 oz condensed cream of chicken soup (1 can)
- ½ cup chicken stock or broth
- 1 lb boneless, skinless chicken breasts
Instructions
Throw the ranch packet, soup, and stock in your crock pot. Stir it till it looks smooth with no weird lumps. Takes like 30 seconds.
Drop your chicken in and push it down into the sauce. Get it coated. Don’t stress if it’s not swimming in sauce—it makes its own liquid while it cooks.
Lid on, LOW setting, walk away for 4-6 hours. I check mine at 4 hours since my chicken breasts aren’t huge. You want 165°F and chicken that shreds easy with a fork.
Take out the chicken. Serve it whole if you’re feeling fancy, slice it, or shred it right there in the pot. Shredded’s my go-to because every bite gets sauce on it. Serve it over whatever sounds good to you.
Notes
Chicken’s still frozen? Whatever, cook it anyway. Just add an hour or two and make sure it hits 165°F.
Want it richer? Throw in some cream cheese the last half hour.
Got thin sauce? Pull the chicken out, mix a spoonful of cornstarch with a little cold water, stir it in, and let it bubble on HIGH for 15 minutes with the lid off.
Your chicken breasts super thick? Pound them down or cut them thinner so they actually cook evenly.
Stop lifting the lid to look at it every hour. You’re adding time every time you do that.
- Prep Time: 5 minutes
- Cook Time: 4-6 hours (on LOW)
- Category: Main Dish
- Method: Slow Cooker/Crock Pot
- Cuisine: American