Slow Cooker Ranch Chicken Recipe
This comforting Slow Cooker Ranch Chicken recipe combines simple ingredients to create a hearty meal that is perfect for busy weeknights. With tender chicken, creamy sauce, and seasoned vegetables, it’s a delicious way to end the day. Prep takes just 5 minutes!
Why you will love making Crock Pot Creamy Ranch Chicken
Here’s why you’ll love making this easy and delicious slow cooker crack chicken recipe:
- Effortless Cooking: Just set it and forget it. This recipe requires minimal prep and no advanced cooking skills.
- Flavorful Result: The combination of ranch seasoning mix, cream of chicken soup, and heavy cream ensures each bite is packed with savory, creamy goodness.
- Versatility: Feel free to swap out ingredients based on what’s available in your fridge or pantry.
- Perfect for Leftovers: It tastes even better the next day, making it a great option for meal prep.
- Kid-Friendly: With mild flavors and creamy texture, it’s a hit with kids and adults alike.
- Low Maintenance Cleaning: One pot means less mess, less stress, and more time for you.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Slow Cooker Ranch Chicken with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making this crockpot chicken is as easy as pie—or maybe even easier! Here’s how to whip up this delightful meal without breaking a sweat.
Prepare the Vegetables
First, place your baby potatoes and baby carrots into the bottom of your slow cooker. These will cook into tender, flavorful morsels under the chicken.
Arrange the Chicken
Next, lay the chicken breasts over the vegetables. This allows the chicken to stay moist as it cooks, absorbing flavors from the sauce you’ll add next.
Make the Sauce
In a separate bowl, whisk together the dry ranch dressing mix, cream of chicken soup, and heavy cream until smooth.
Combine and Cook
Pour the sauce mixture over the chicken and veggies in the slow cooker. Give everything a gentle stir to mix the flavors a bit.
Then, cover and set your slow cooker to cook on low for 6-8 hours or on high for 4-6 hours.
Finishing Touches
Once everything is beautifully cooked and the chicken is tender, you can garnish with some chopped greens like parsley or chives for a pop of color and freshness.
Recipe Notes and Expert Tips
Here are some pro tips and tweaks to make your crockpot ranch chicken even better:
- Chicken: Feel free to use boneless skinless chicken thighs instead of breasts. You can also use frozen chicken, but for the best texture, thaw it first. Cooking from frozen might increase the cooking time slightly.
- Veggies: Not a fan of potatoes or carrots? No problem. You can use other vegetables like mushrooms, green beans, or bell peppers. Just keep in mind that some veggies may cook faster than others.
- Soup: Feel free to substitute the cream of chicken soup with cream of mushroom, celery, or onion for a different flavor profile.
- Thicken It Up: If you prefer a thicker sauce, whisk a tablespoon of cornstarch into the heavy cream before adding it to the mix. This will help thicken the sauce as it cooks.
- Low-Sodium: To reduce sodium, use a low-sodium chicken broth instead of cream soup and make your own ranch seasoning mix to better control the salt content.
- Boost the Creaminess: For an extra creamy texture, add a block of cream cheese to the creamy mixture.
- Herbs: Fresh herbs like dill or thyme can add a wonderful burst of flavor. Add them in the last hour of cooking to preserve their flavor.
- Spice It Up: If you like a bit of heat, a dash of cayenne pepper or some diced jalapeños can add a nice kick.
- Meal prep: This dish reheats well and can be stored in the fridge, making it perfect for meal prep.
How to Store Leftover Crock Pot Ranch Chicken
Got leftovers? Great! Here’s how to keep them fresh and tasty:
- Cool and Airtight: Let the chicken and veggies cool to room temperature before you pack them away in an airtight container.
- Refrigerate: Once cooled, get your leftovers into the fridge. For best quality, eat your refrigerated leftovers within three days. After that, the flavors and texture may start to decline.
Our Top 3 Money Saving Tips for This Recipe
Saving a bit of cash while cooking delicious meals like slow cooker ranch chicken doesn’t have to be a challenge. Here are three money-saving tips to keep your wallet happy:
- Use Generic Brands: Opt for store-brand versions of cream of chicken soup, ranch dressing mix, and heavy cream—they taste the same in a cooked dish.
- Cook Once, Eat Twice: Double the recipe and use the leftovers for another meal during the week to save time and money.
- Use Frozen Veggies: They’re often cheaper than fresh, last longer, and are pre-prepped, saving you time and money.
What to Serve with Slow Cooker Ranch Chicken
Here are some perfect pairings to complement your creamy, flavorful chicken.
Hearty Grains
For something filling, grains like quinoa, rice, or even couscous can soak up the delicious sauce and make your meal more substantial. Brown rice is a great choice for added fiber and nutrients.
Steamed or Roasted Veggies
Complement your ranch chicken with some steamed broccoli, roasted Brussels sprouts, or a colorful medley of bell peppers and zucchini. These veggies add color and a balance of flavors to your plate.
Or why not add a little acidic crunch to your plate with a generous helping of pickled cabbage?
Bread Options
Don’t forget the bread! A crusty loaf of French bread or some warm dinner rolls are perfect for sopping up any remaining sauce in your bowl. This makes sure not a drop of that delicious flavor goes to waste.
More Easy Dinner Recipes You Will Love
- Pasta Carbonara Recipe
- Slow Cooker Pot Roast
- Slow Cooker Pulled Pork Recipe
- Chicken Noodle Soup Recipe
- Chicken and Rice Casserole Recipe
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Slow Cooker Ranch Chicken
Ingredients
- 4-6 boneless skinless chicken breasts
- 1 pound baby potatoes halved
- 2 cups baby carrots
- 1 ounce envelope dry ranch dressing mix
- 10.5 ounces can cream of chicken soup
- 1 cup heavy cream
Instructions
- Place your veggies into the bottom of your slow cooker.1 pound baby potatoes, 2 cups baby carrots
- Arrange the chicken on top.4-6 boneless skinless chicken breasts
- In a bowl combine the ranch mix, cream of chicken soup, and heavy cream.10.5 ounces can cream of chicken soup, 1 cup heavy cream, 1 ounce envelope dry ranch dressing mix
- Pour this mixture over the chicken and potatoes, stirring it slightly into the veggies below.
- Cover and cook on low for 6-8 hours or high for 4-6 hours until the potatoes and carrots are tender and the chicken is cooked through.
- Garnish with some greens. Then serve and enjoy!
Notes
- Chicken: Feel free to use boneless skinless chicken thighs instead of breasts. You can also use frozen chicken, but for the best texture, thaw it first. Cooking from frozen might increase the cooking time slightly.
- Veggies: Not a fan of potatoes or carrots? No problem. You can use other vegetables like mushrooms, green beans, or bell peppers. Just keep in mind that some veggies may cook faster than others.
- Soup: Feel free to substitute the cream of chicken soup with cream of mushroom, celery, or onion for a different flavor profile.
- Thicken It Up: If you prefer a thicker sauce, whisk a tablespoon of cornstarch into the heavy cream before adding it to the mix. This will help thicken the sauce as it cooks.
- Low-Sodium: To reduce sodium, use a low-sodium chicken broth instead of cream soup and make your own ranch seasoning mix to better control the salt content.
- Boost the Creaminess: For an extra creamy texture, add a block of cream cheese to the creamy mixture.
- Herbs: Fresh herbs like dill or thyme can add a wonderful burst of flavor. Add them in the last hour of cooking to preserve their flavor.
- Spice It Up: If you like a bit of heat, a dash of cayenne pepper or some diced jalapeños can add a nice kick.
- Meal prep: This dish reheats well and can be stored in the fridge, making it perfect for meal prep.
Storage and Reheating Instructions
- Cool and Airtight: Let the chicken and veggies cool to room temperature before you pack them away in an airtight container.
- Refrigerate: Once cooled, get your leftovers into the fridge. For best quality, eat your refrigerated leftovers within three days.
