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Creamy Ranch Chicken Dump-And-Go Crockpot Dinner - A Simple, Comforting Weeknight Favorite

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken breasts (thighs work too)
  • 1 (10.5–10.75 oz) can condensed cream of chicken soup (or cream of mushroom)
  • 1 (8 oz) block cream cheese, cut into cubes
  • 1 packet ranch seasoning mix (about 1 oz)
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • Optional add-ins: 1 cup frozen peas, 1 cup sliced mushrooms, or 1 cup corn (add in the last hour)
  • To serve: Cooked rice, egg noodles, mashed potatoes, or cauliflower rice
  • Garnish: Chopped fresh parsley or chives

Method
 

  1. Prep the crockpot: Lightly spray the insert with nonstick cooking spray or rub with a bit of oil to prevent sticking.
  2. Add the chicken: Lay chicken breasts (or thighs) in a single layer in the bottom of the crockpot.
  3. Mix the sauce: In a bowl, whisk together cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and pepper. It doesn’t need to be perfectly smooth.
  4. Top with cream cheese: Pour the sauce over the chicken and scatter the cream cheese cubes on top.
  5. Cook low and slow: Cover and cook on Low for 4–6 hours or on High for 2.5–3.5 hours, until the chicken shreds easily.
  6. Shred and stir: Remove the chicken, shred with two forks, then return it to the crockpot and stir until the sauce is creamy and smooth.
  7. Add veggies (optional): If using peas, corn, or mushrooms, stir them in during the last 45–60 minutes of cooking so they stay tender but not mushy.
  8. Taste and adjust: If it’s too thick, thin with a splash of broth or milk. If you want more ranch flavor, stir in an extra teaspoon of seasoning.
  9. Serve: Spoon over rice, mashed potatoes, or noodles. Garnish with parsley or chives for a fresh finish.