Creamy Crockpot Ranch Chicken

Crockpot Ranch Chicken

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!

Related: How to Freeze & Save Your Cream Cheese

Crockpot Ranch Chicken

Crockpot Ranch Chicken


Crockpot Ranch Chicken

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.

Crockpot Ranch Chicken

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!

Crockpot Ranch Chicken

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

Crockpot Ranch Chicken

Jill Nystul
Shredded chicken in a creamy sauce that's perfect for pasta!
4.10 from 11 votes
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 255 kcal


  • 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


  • 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.


Serving: 6servingsCalories: 255kcalCarbohydrates: 8gProtein: 33gFat: 8gSaturated Fat: 3gCholesterol: 109mgSodium: 788mgPotassium: 603mgSugar: 1gVitamin A: 195IUVitamin C: 1.8mgCalcium: 31mgIron: 0.6mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee


Food & Recipes

  • 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)!

  • 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.

  • 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!

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