Ranch Chicken
A simple and delicious crockpot recipe featuring tender chicken in a creamy ranch sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1/2 cup sour cream for creaminess
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 tbsp olive oil for searing
- 1 cup shredded cheddar cheese for garnish
- Fresh parsley for garnish
Instructions
Preparation and Searing
- Heat olive oil in a pan over medium heat. Sear the chicken breasts on both sides for 2-3 minutes until golden brown.
Crock Pot Cooking
- In the crockpot, combine the cream of chicken soup, ranch seasoning mix, chicken broth, garlic powder, onion powder, and black pepper. Stir well to mix all ingredients thoroughly.
- Place the chicken breasts into the crockpot and coat each piece evenly with the prepared sauce mixture.
- Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
Final Touches
- Once cooked, remove the chicken breasts and shred them using two forks. Return shredded chicken back into the crockpot and stir to combine with the sauce.
- Stir in sour cream for added creaminess and rich flavor. Top with shredded cheddar cheese and fresh parsley if desired. Serve warm.
Notes
Leftover ranch chicken can be stored in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. For extra flavor, consider adding sliced onions or bell peppers to the crockpot. If you like a little spice, add a pinch of cayenne pepper or some hot sauce.