Description
This Crockpot Ranch Chicken recipe is a simple and delicious slow cooker meal featuring tender chicken breasts cooked in a creamy blend of ranch dressing mix and condensed cream of chicken soup. With minimal prep and hands-off cooking, it’s a perfect hearty dinner served over white rice.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts
- 10.5 ounces condensed cream of chicken soup (1 can)
- 1 ounce ranch dressing mix (1 packet)
- ¼ cup unsalted butter (½ stick, cut into cubes)
Optional
- 3 cups cooked white rice (for serving)
Instructions
- Prepare the slow cooker: Spray the inside of a 6-quart slow cooker with cooking spray to prevent sticking.
- Add the chicken: Place the 2 pounds of boneless, skinless chicken breasts into the slow cooker in an even layer.
- Mix the sauce: In a medium mixing bowl, whisk together the 10.5 ounces of condensed cream of chicken soup and the 1-ounce packet of ranch dressing mix until well combined.
- Pour over chicken: Pour the ranch and soup mixture evenly over the chicken breasts in the slow cooker.
- Add butter: Scatter the ¼ cup of unsalted butter cut into cubes evenly on top of the chicken and sauce mixture.
- Cook: Cover and cook on LOW for 3 to 4 hours until the chicken is fully cooked and tender.
- Serve: Serve the ranch chicken hot over cooked white rice, if desired.
Notes
- You can substitute brown rice or other grains for serving if preferred.
- Check chicken for doneness before serving to ensure it reaches an internal temperature of 165°F (74°C).
- For a thicker sauce, remove chicken after cooking and simmer the sauce on the stove with a bit of cornstarch slurry.
- This recipe can be doubled if you are cooking for a crowd – just be sure your slow cooker is large enough.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the microwave or stovetop.
