Creamy and flavorful, this 4-ingredient Crockpot ranch chicken recipe is my favorite dump-and-go dinner! All I have to do is throw some chicken breasts, a packet of ranch seasoning, a can of cream of chicken soup, and some butter into my slow cooker, and let it do its thing. Talk about an easy and delicious family meal!
Top Reader Reviews
I cooked this meal today and oh my goodness,,It was so delicious. Thank you for the recipe ☺️
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Made this recipe exactly as stated, did not add or change anything.
Loved it, So Delicious !!! This is a keeper .
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Creamy Ranch Seasoning Chicken Breasts
When I’m not sure what to do for dinner, I usually reach for my Crock Pot, and this creamy ranch chicken recipe has become a family favorite pretty quickly! I love that it only requires a few simple ingredients and very little prep, so I can just throw everything into my slow cooker, set it, and forget about it. My kids absolutely love the ranch-seasoned flavor of these chicken breasts, and luckily they never seem to get tired of this dish.
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Use Ranch Dressing Instead!
You can substitute 1½ tablespoons of ranch dressing in place of the dry ranch seasoning packet in this easy chicken recipe. Since this adds a bit more liquid into the mix, you may want to slightly reduce the amount of condensed soup.
Crockpot Ranch Chicken Recipe
Equipment
- Crockpot
Ingredients
- 2 pounds boneless, skinless chicken breasts (*)
- 10.5 ounces condensed cream of chicken soup (1 can)
- 1 ounce ranch dressing mix (1 packet)
- ¼ cup unsalted butter (½ stick, cut into cubes)
- 3 cups cooked white rice (optional, for serving)
Instructions
- Spray the inside of a 6-quart slow cooker with cooking spray. Place the chicken breasts inside.2 pounds boneless, skinless chicken breasts
- In a medium mixing bowl, whisk together the soup and ranch mix.10.5 ounces condensed cream of chicken soup, 1 ounce ranch dressing mix
- Pour the mixture over the chicken breasts. Scatter the cubes of butter over the top.¼ cup unsalted butter
- Close the slow cooker and cook on LOW for 3-4 hours. Serve with cooked rice.3 cups cooked white rice
Notes
- You should never put frozen chicken in the crockpot, as this will put the chicken in the temperature danger zone for too long and could cause food poisoning. Always use fresh or fully thawed chicken. Thaw frozen chicken overnight in the refrigerator before adding it to the crockpot.
- Be careful not to overcook the chicken, or it will become rubbery. I always check the internal temperature a bit early on in the cooking time so I know as soon as it’s done (165°F).
- I like to add some cooked bacon bits or stir in shredded cheddar cheese at the end of the cooking time for a little something extra!
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch me make this on Youtube!
This slow cooker chicken recipe couldn’t be easier. Watch it come together with zero effort!
How to Make Creamy Ranch Chicken in a Crockpot Step by Step
Prep: Gather the short list of ingredients for this ranch chicken recipe. Cut the butter into cubes so that they melt easily and evenly in the slow cooker.
Place Chicken in Slow Cooker: Spray the inside of a 6-quart slow cooker with cooking spray. Arrange 2 pounds of boneless, skinless chicken breasts (or 4 large breasts) in a single layer in the bottom of the Crock Pot.
Combine Sauce Ingredients: In a medium mixing bowl, whisk together 10.5 ounces (1 can) of condensed cream of chicken soup and 1 ounce (1 packet) of ranch dressing mix.
Add to the Crockpot: Pour the creamy ranch mixture over the chicken breasts in the Crockpot, then scatter ¼ cup of unsalted butter cubes over the top.
Cook: Cover the Crockpot with the lid, and cook on LOW for 3-4 hours.
Serve: Serve ranch chicken with 3 cups of cooked rice, creamy mashed potatoes, pasta, roasted veggies, or however you like!
How to Store, Freeze, and Reheat
Store leftover slow cooker ranch chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for 3 months. Reheat in the microwave, or in the oven at 350°F until warmed through.
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