This recipe is definitely a family favorite! It’s easy to make, tastes amazing, and pleases even the pickiest eaters (I have first-hand knowledge of this!) You only need a few minutes to put everything in the crockpot, and then a few minutes after cooking to mix in a couple ingredients for the sauce. That’s all it takes for creamy, flavorful, chicken that tastes good paired with just about anything!
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Crockpot Ranch Chicken
Ingredients:
- About 2 pounds of boneless, skinless chicken breasts
- Jillee’s House Seasoning (about 1 teaspoon of each: onion powder, garlic powder, dried parsley, ground pepper, and 1/2 teaspoon kosher salt)
- About 2 Tablespoons ranch seasoning and salad dressing mix (click here for a homemade alternative)
- 1 (10.75) oz can of cream of chicken soup (click here for a homemade alternative)
- 2 Tablespoons butter
- 1 (8 oz) block of cream cheese
- About 1/2 cup milk
- A few cups of your favorite pasta
Start by combining the chicken breasts, house seasoning, ranch dressing mix, and cream of chicken soup in the crockpot. Cook for 6-8 hours on the low setting, or 4 hours on high.
When the chicken is cooked, shred it and return to the crock pot. Now add the butter, cream cheese, and just enough milk for a creamy sauce. Meanwhile, cook some pasta or rice – we always use bowtie pasta!
Serve your creamy chicken over noodles (rice is good too) and enjoy. :-) It’s the perfect recipe for a busy weeknight, and you can easily double the recipe for lots of leftovers – yum!
Crockpot Ranch Chicken
Ingredients:
- 2 pounds boneless skinless chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon ground pepper
- 1/2 teaspoon kosher salt
- 2 Tablespoons ranch seasoning and salad dressing mix
- 1 10.75 oz can of cream of chicken soup
- 1 8 oz block of cream cheese
- 2 Tablespoons butter
- 1/2 cup milk
- 1/2 cup cooked pasta or rice per person
Instructions:
- Combine chicken, garlic powder, onion powder, parsley, salt, pepper, ranch dressing mix, and cream of chicken soup in the crockpot.
- Cook on low for 6-8 hours or on high for 4 hours.
- Shred the chicken.
- Add cream cheese and butter right in the crockpot.
- Add just enough milk for a smooth, creamy sauce.
- Serve over pasta or rice.
We don’t have all of those ingredients here in France, but I tried it with what I found here at home, using your recipe as a base… My husband LOVED it! The children not so much, but as we say in French : “Les goûts et les couleurs ne se discutent pas.” Which means : tastes and couleurs shouldn’t be discussed about (we’re all different)!
This was soooo good!
Glad you liked it Lisette!
I just made this for tonight’s dinner! I added some peas to it to include a veggie! Tastes really good! Thanks!
Ooh sounds so good! I do something somewhat like this with fettuccine. Thanks so much. Hugs and blessings, Cindy
My sister turned me on to this dish… I actually use 2 envelopes of ranch( yea we like ranch) and I will add chopped up cooked bacon if we have any left over (yea sometime that does happen) . DELISH… I usually serve with rice . I cut the chicken into chunks.
This looks delicious! I can’t wait to try it out!
Sounds delicious
LOL!! Were you in a hurry to get to bed? First I have to buy “1/2 milk” and then “begin by combing” the chicken… now how on earth do I do that? :D Only in the text, you got it right in the recipe.
I’ll have to find a solution for Low Carb Cream of Chicken soup before I can attempt this, but it looks goooood!
I bet word corrector was busy changing things! Happens to me all the thyme
;-D!!!
Oops! Thanks for pointing that out – all fixed :-)