This slow cooker ranch chicken is the perfect one-pot meal that can be prepared in the morning and then enjoyed for dinner! With only 5 ingredients, you'll be ready to just set it and forget it! Serve it over rice, noodles, or potatoes for an effortless and delicious meal that even the pickiest eaters will love!
¼cupcheddar cheese(shredded, optional for garnish)
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Instructions
Add ¾ cup chicken broth and 1 oz ranch dressing mix to your slow cooker and mix until combined. Then, place 2 lbs chicken breasts into the mixture.
Place the lid onto the crockpot and cook on low for 6 hours (or on high for 2½-3 hours).
Remove the cooked chicken from the slow cooker and shred it using two forks. Then, return the shredded chicken to the crockpot.
Stir in the 10½ oz cream of chicken condensed soup and the cubed 8 oz cream cheese. Replace the lid and cook on low heat for an additional 30 minutes, or until the cream cheese has melted.
Serve over rice, potatoes, or noodles, garnished with the optional shredded ¼ cup cheddar cheese if desired.
Notes
This recipe can also be made using boneless, skinless chicken thighs. So use what you have on hand (or whichever one you prefer!)
Use your condensed cream of chicken soup straight from the can; no need to add any water to dilute it first.
Feel free to swap out the cream of chicken soup for cream of mushroom, cream of broccoli, or cream of celery.
To store: Let the slow cooker ranch chicken cool to room temperature before placing it into a sealed container and storing it in the fridge for up to 4 days.
To freeze: Freeze your chicken in a freezer-safe bag for up to 3 months. Allow it to defrost in the fridge before reheating.
To reheat: Reheat your ranch chicken either in the crockpot or on the stovetop over medium-low heat. Add a splash of milk, if needed, to thin it out.
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