Crockpot Ranch Chicken Recipe

4.63 from 32 votes

Creamy and flavorful, this 4 ingredient crockpot ranch chicken recipe is an easy dump-and-go dinner that's sure to satisfy the whole family.

Prep Time5

Cook Time4

Total Time4 5

Course: Dinner, Main Course

Cuisine: American

Servings: people

Calories: 447kcal

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

*I use boneless, skinless chicken breasts for this crockpot recipe, but boneless thighs will work too.

Tips:

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.

Storage: Store crockpot ranch chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.