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Crockpot Ranch Chicken

Crockpot ranch chicken is hands-off and cooks to very tender, shred-ready strands with a creamy ranch broth. Slow-cooker method keeps the chicken moist while the sauce thickens as it simmers.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crockpot Ranch Chicken
  • 2 lb boneless skinless chicken breasts
  • 1 packet (1 oz) ranch seasoning mix
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup chicken broth
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • shredded cheddar cheese for serving
  • fresh chives for serving

Equipment

  • 1 Dutch oven

Method
 

Add chicken
  1. Place the chicken breasts in the slow cooker in an even layer.
  2. Set the slow cooker to low so it can cook gently until tender.
Mix the ranch sauce
  1. In a mixing bowl, whisk together the cream of chicken soup, chicken broth, ranch seasoning, garlic powder, and black pepper until smooth and fully combined, with no dry seasoning pockets.
Cook
  1. Pour the sauce mixture over the chicken so the breasts are mostly covered.
  2. Cook on low for 6–7 hours, until the chicken is very tender and easily pulls into strands with a fork.
Shred and combine
  1. Remove the chicken from the slow cooker and shred with two forks into tender strands.
  2. Return the shredded chicken to the sauce and stir to combine until coated and creamy.
Serve
  1. Serve the ranch chicken over mashed potatoes, rice, or in wraps, then top with shredded cheddar cheese and fresh chives.

Notes

To keep the sauce creamy, avoid adding extra liquid—if it looks thin at the end, stir and let it sit covered for 10 minutes. Store leftovers in the refrigerator up to 3–4 days; reheat gently until warm. Freezing is yes: freeze in portions for up to 2 months and thaw in the fridge overnight. For a lower-carb option, serve over cauliflower mash instead of mashed potatoes and use lettuce wraps.