Description
This Ranch Crock Pot Chicken recipe features tender, juicy chicken breasts slow-cooked in a creamy, flavorful ranch sauce made with cream of chicken soup, ranch seasoning, and cheddar cheese. Perfect for an easy, comforting meal served over rice, this dish combines rich cream cheese and butter to create a luscious sauce that’s sure to become a family favorite.
Ingredients
Units
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts
Sauce
- 10.5 oz cream of chicken soup (full-fat)
- 1 oz ranch dressing seasoning
- 1 tbsp Worcestershire sauce
- 1 cup shredded cheddar cheese
- 2 tbsp butter, divided
- 4 oz cream cheese, divided into 8 cubes
Instructions
- Prepare the chicken: Trim any excess fat from the chicken breasts and pat them dry with paper towels. This ensures better texture and flavor absorption during cooking.
- Add chicken to slow cooker: Place the trimmed chicken breasts in the bottom of a 6-quart slow cooker, spreading them out evenly for consistent cooking.
- Make the sauce: In a medium bowl, combine the cream of chicken soup, ranch dressing seasoning, and Worcestershire sauce. Whisk until the mixture is smooth and well incorporated.
- Pour sauce over chicken: Pour the ranch sauce evenly over the chicken breasts in the slow cooker, coating them thoroughly.
- Add cheese and butter: Sprinkle the shredded cheddar cheese evenly on top of the chicken and sauce. Dot the top with the 2 tablespoons of butter and arrange the cream cheese cubes over everything.
- Cook the chicken: Cover the slow cooker and cook on high for 2½ to 3½ hours or on low for 5 to 6 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Finish the sauce: Carefully remove the chicken breasts from the slow cooker and place them on a serving dish. Using a whisk, stir the remaining sauce in the slow cooker until smooth and well combined.
- Serve: Serve the chicken breasts over cooked rice, spooning the creamy ranch sauce generously over the top.
Notes
- Trim the chicken. Make sure you trim off any extra fat on the chicken. Also, give it a quick pat dry before adding it to the slow cooker to improve texture.
- Use the right ingredients. For a thick and creamy ranch sauce, be sure to use full-fat cream of chicken soup instead of low-fat or fat-free versions.
- Don’t overcook. Even slow cookers can cause tough, dry chicken if cooked too long. The safe internal temperature for chicken breast is 165°F.
- Want a thicker sauce? If the sauce is too thin, thicken it with a cornstarch slurry by stirring it into the sauce after removing the chicken and whisking. It will thicken as it continues to cook after adding the chicken back and topping with cheese.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 130 mg
