Ranch Chicken Creamy Crockpot
If you popped by my kitchen on a random Tuesday, there is a good chance you would catch this Ranch Chicken Creamy Crockpot burbling away like it owns the place. It started as a throw it all in situation after a loooong soccer practice, and now it is my oh goodness dinner landed in my lap recipe. The first time I made it I forgot to plug in the slow cooker, which was a choice, but when I finally did and the house smelled like a cozy diner, we forgave everything. It is creamy, a little tangy from the ranch, saucy in that hug your spoon kind of way.
Why you might end up making this on repeat
I make this when I need dinner to cook itself while I do the school drop and wrestle the laundry monster. My family goes a bit wild for it because the sauce is like ranch meets cream dream, and the chicken shreds so nicely it practically applauds your fork. Also, I used to fight with clumpy cream cheese in the slow cooker, but actually, I find it works better if I soften it first, then stir it in at the end. That little tweak saved my sanity. And if you are team leftovers, this is your pal. I think it tastes better the next day, though in my house it rarely survives the night.
Ingredients I keep on hand
- 900 g to 1 kg boneless skinless chicken breasts or thighs, trimmed
- 1 packet ranch seasoning mix, about 2 to 3 tablespoons. I sometimes use homemade ranch seasoning when I am feeling extra, but the packet is great
- 1 block cream cheese, 250 g, softened. My grandmother insisted on the Philadelphia brand, but honestly any version works fine
- 1 can cream of chicken soup, 300 to 320 g, or 1 cup heavy cream if you prefer soup free
- 1 cup low sodium chicken broth. I have used water in a pinch, it was fine
- 2 cloves garlic, minced, or 1 teaspoon garlic powder if you are dashing out the door
- 1 teaspoon onion powder
- 1 teaspoon black pepper, more to taste
- A handful of shredded cheddar, about 1 cup, optional but very welcome
- Cooked bacon pieces, 4 strips crumbled, optional
- Fresh parsley or chives, a small handful, chopped for serving
- For serving: rice, mashed potatoes, buttered noodles, or steamed veg
Sub swaps I reach for: thighs instead of breasts for extra tenderness, Greek yogurt instead of some of the cream cheese after cooking for a light tang, and once I stirred in a splash of hot sauce and nobody complained.
How I actually cook it
- Layer the chicken in your slow cooker. Sprinkle the ranch seasoning, garlic, onion powder, and pepper over the top. Pour in the broth. Dollop the cream of chicken soup here and there. Do not worry if it looks a bit weird at this stage, it always does.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and easily shreds with a fork. If you like numbers, the chicken should hit 74 C or 165 F internal temp. I peek at hour two because I am nosy.
- Transfer the chicken to a board and shred with two forks or a mixer on low. This is where I usually sneak a taste, ahem, you know, for science.
- Whisk the softened cream cheese into the sauce in the slow cooker until smooth. If it looks stubborn, turn the cooker to high and give it 5 minutes, then whisk again.
- Return the shredded chicken to the sauce. Stir in cheddar and bacon if using. Taste and adjust. More pepper, maybe a pinch of salt, a squeeze of lemon if you like bright notes.
- Let it sit 5 minutes so the sauce clings. Top with herbs and serve over something cozy.
Tiny digression while it simmers. I once tried to set a timer on my phone and discovered my battery was at two percent because apparently watching dog videos is more urgent than dinner. Yall ever do that or is it just me.
Notes from my messy notebook
- If using frozen chicken, thaw first for best texture. The sauce gets a touch watery otherwise, and I tend to think the spice does not soak in as nicely.
- Actually, on second thought, if you must cook form frozen, use less broth, about 1/2 cup, and plan to simmer the sauce lid off for 15 minutes at the end.
- Softening the cream cheese is not optional in my book. Room temp makes the sauce glossy. Cold cream cheese can dot like little polka dots.
- For a silkier sauce, whisk 1 teaspoon cornstarch with 2 teaspoons water and stir it in with the cream cheese. Give it a few minutes to set up.
Variations I have actually tried
- Buffalo ranch: Add 2 tablespoons hot sauce to the sauce and a sprinkle of blue cheese on top. Big game day energy.
- Mushroom cozy: Stir in 1 cup sliced mushrooms at the start and a splash of cream at the end. Earthy and rich.
- Tex Mex vibe: Add a small can of diced green chiles and 1 teaspoon chili powder, then serve in warm tortillas with corn and avocado.
- The one that did not quite work: I swapped all the cream cheese for fat free Greek yogurt and cooked it in the pot. It curdled and looked a bit sad. Now I only stir in yogurt at the end off heat.
Gear talk without being too precious
A sturdy 5 to 6 quart slow cooker makes this basically foolproof. I said makes, not essential, but it sort of is. Then again, if you do not have one, use a heavy Dutch oven at 150 C or 300 F, covered, for about 2 to 2 and a half hours until shreddable. No mixer for shredding. Two forks, a potato masher, or clean hands do the trick. If you want extra reading on safe chicken temps, the chart here is super helpful: FoodSafety safe temps.
Storage and make ahead
Cool completely, then refrigerate in a lidded container up to 4 days. Reheat gently on the stove with a splash of milk or broth to loosen. It freezes well for 2 to 3 months in zip bags laid flat. Though honestly, in my house it never lasts more than a day. I mean, I try.
How we serve it when we are hungry
- Over fluffy rice with chopped parsley. If rice is not your strong suit, this guide helped me ages ago: how to cook rice.
- On buttered egg noodles with peas tossed in, very kid friendly.
- Piled into soft rolls for a cheeky sandwich with pickles. Friday night tradition around here.
- On mashed potatoes with a side salad to keep it honest.
Pro tips I learned the slightly hard way
- I once tried rushing the cream cheese step and regretted it because the sauce turned lumpy. Give it five patient minutes, then whisk.
- Do not overfill the slow cooker. More than two thirds full and it can steam instead of gently simmer, sauce turns thin.
- Salt at the end. Ranch packets vary in saltiness, so taste before you sprinkle.
- If the sauce is too thick, stir in 2 to 4 tablespoons broth. If too thin, lid off for 15 minutes on high and it will behave.
Real questions people send me
Can I use frozen chicken
You can, but I prefer thawed for texture. If you do use frozen, cook on low, add less broth, and be prepared to simmer at the end. Safety wise, make sure it reaches 165 F.
Breasts or thighs
Both work. Thighs are juicier and a little more forgiving. Breasts shred a touch finer. Pick your team.
Can I skip the cream of chicken soup
Yep. Use 1 cup heavy cream plus 1 teaspoon cornstarch mixed with water. The flavor is cleaner, just a different cozy.
Is there a way to make it lighter
Try half cream cheese and half Greek yogurt stirred in off heat. Do not cook the yogurt in the pot or it can split, ask me how I know.
How do I double this
Use a larger cooker or two cookers, and expect another 30 minutes on the total time. Season to taste at the end. It is a crowd pleaser.
What if the sauce tastes too ranchy
Stir in a bit more cream or broth and a squeeze of lemon. Cheese helps too. Balance is the name of the game.
A quick wrap up
Ranch Chicken Creamy Crockpot is the meal I lean on when I want dinner to be certain. It is ridiculously easy, okay its also comforting, and it plays nice with whatever starch or veg is lingering in the kitchen. If you try it, drop me a note with your spin because I am always nosey about kitchen wins.
Ingredients
- 2 pounds boneless skinless chicken breasts (about 4 medium)
- 1 (1 oz) packet ranch seasoning mix (or 2 tablespoons homemade ranch)
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional, for serving or stirring in)
- 2 tablespoons chopped fresh chives or parsley (optional, for garnish)
- Salt to taste
Instructions
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1Place the chicken breasts in the bottom of a 4-6 quart crockpot in an even layer.
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2In a medium bowl, whisk together the ranch seasoning, cream cheese, sour cream, chicken broth, garlic powder, onion powder, black pepper, and a pinch of salt until mostly smooth.
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3Pour the creamy ranch mixture over the chicken, making sure the pieces are coated. Cover the crockpot and cook on LOW for 4 hours (or HIGH for 2–2½ hours) until the chicken is cooked through and tender.
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4Remove the chicken to a cutting board or bowl and shred with two forks. Stir the shredded chicken back into the crockpot and mix well with the sauce. If using, stir in the shredded cheddar cheese until melted and combined.
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5Taste and adjust seasoning with additional salt and pepper if needed. If the sauce is too thick, stir in a splash of chicken broth to reach desired consistency.
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6Serve warm over rice, pasta, mashed potatoes, or in toasted rolls. Garnish with chopped chives or parsley.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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