This ultimate comfort food recipe transforms ordinary chicken breasts into tender, flavorful shredded chicken in a rich, creamy ranch sauce. Perfect for busy weeknights, this slow cooker meal requires just 10 minutes of prep and delivers restaurant-quality results every time. From tastyathome.com.
Creamy Ranch Chicken Crock Pot
Serves 4
Ingredients:
4 pieces boneless, skinless chicken breasts
1 packet ranch seasoning mix (without problem ingredients)
1 can cream of chicken soup 10.5 oz (without problem ingredients)
½ cup chicken broth (without problem ingredients)
½ cup sour cream (if tolerated)
½ tsp garlic powder
½ tsp onion powder (if tolerated)
¼ tsp black pepper (if tolerated)
1 tbsp olive oil optional for searing
Optional Garnishes
1 cup shredded cheddar cheese optional
fresh parsley for garnish, optional
Directions:
1. Add for step 1.Heat olive oil in a large skillet over medium heat. Meanwhile, pat chicken breasts dry with paper towels—this crucial step ensures proper browning. Sear each breast for 2-3 minutes per side until golden brown develops. This step is optional but adds extra flavor.
2. In the crockpot, add the cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper. Stir to combine until smooth.
3. Place the chicken breasts into the crockpot and coat them completely with the sauce mixture.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and easily shreds with a fork. *Leaving the chicken in pieces instead of shredding it is totally fine and looks great—just like the photo show. Both ways taste equally delicious. The chicken is already tender and coated in that creamy sauce, so shredding is just a matter of preference.
5. Once cooked, remove chicken and shred with two forks. Return shredded chicken to the crockpot and stir into the creamy sauce.
6. Remove crockpot from heat and gradually stir in sour cream for extra creaminess. Garnish with shredded cheese and parsley, if desired.
Notes
For best results, don’t lift the lid during cooking as this releases heat and extends cooking time. The chicken is done when it reaches an internal temperature of 165°F and shreds easily. If the sauce seems too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the mixture during the last 30 minutes of cooking. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.
