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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

Ingredients:

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!
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

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.

Nutrition

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

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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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