Description
This Crockpot Ranch Chicken recipe is a simple and comforting meal perfect for busy days. Tender chicken breasts are slow-cooked in a creamy mixture of condensed cream of chicken soup and ranch dressing mix, with butter adding richness. Serve over cooked white rice for a satisfying dinner that’s effortlessly delicious.
Ingredients
Chicken and Sauce
- 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)
Optional Serving
- 3 cups cooked white rice
Instructions
- Prepare Slow Cooker: Spray the inside of a 6-quart slow cooker with cooking spray to prevent sticking and make cleanup easier.
- Add Chicken: Place the boneless, skinless chicken breasts inside the slow cooker in an even layer.
- Mix Sauce: In a medium mixing bowl, whisk together the condensed cream of chicken soup and ranch dressing mix until fully combined.
- Combine Ingredients: Pour the ranch and soup mixture evenly over the chicken breasts in the slow cooker. Scatter the cubes of unsalted butter over the top to add richness and moisture.
- Cook: Close the slow cooker with its lid and cook on the LOW setting for 3 to 4 hours, or until the chicken is tender and cooked through.
- Serve: Once cooked, serve the ranch chicken over cooked white rice, if desired, to soak up the delicious sauce.
Notes
- Cooking time may vary slightly depending on your slow cooker model.
- Chicken thighs can be used as an alternative for a juicier texture.
- For a thicker sauce, remove chicken after cooking and simmer the sauce on stovetop to reduce.
- Leftovers can be refrigerated for up to 3 days in an airtight container.
- Optionally garnish with fresh parsley or chives for color and flavor.
