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Crockpot Ranch Chicken

Crockpot ranch chicken made with tender shredded chicken breasts simmered in a creamy ranch soup broth. The slow-cooker method creates a thick, flavorful sauce that clings to every bite.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts
Ranch sauce
  • 1 packet (1 oz) ranch seasoning mix
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup chicken broth
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
Serving
  • 1 shredded cheddar cheese
  • 1 fresh chives

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the boneless skinless chicken breasts in the slow cooker, spreading them into an even layer so they cook uniformly.
  2. Whisk together the cream of chicken soup, chicken broth, ranch seasoning mix, garlic powder, and black pepper until smooth and evenly combined.
  3. Pour the ranch sauce mixture over the chicken so the top is coated, creating a creamy broth around the breasts.
Cook and shred
  1. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is very tender and easily pulls apart.
  2. Remove the chicken from the slow cooker and shred it with two forks into tender strands.
  3. Return the shredded chicken to the sauce and stir to combine until the chicken is coated in the creamy ranch broth.
Serve
  1. Serve the crockpot ranch chicken over mashed potatoes or rice, or pile into wraps and top with shredded cheddar cheese and fresh chives.

Notes

For the richest sauce, stir the shredded chicken back in during the final minutes of cooking so it absorbs the ranch broth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until hot. Freezing is yes—freeze in portions for up to 3 months and thaw in the fridge before reheating. For a lighter option, use a reduced-fat cream of chicken soup.