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Creamy Ranch Crockpot Chicken - Easy, Comforting, and Full of Flavor

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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 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
  • 1 packet ranch seasoning mix (about 1 ounce)
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 8 ounces cream cheese, cubed and softened
  • 1/2 cup low-sodium chicken broth (adjust for desired sauce thickness)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper (or to taste)
  • 1 tablespoon unsalted butter (optional, for extra richness)
  • Fresh parsley or chives, chopped, for garnish
  • Serving ideas: cooked rice, mashed potatoes, egg noodles, or roasted vegetables

Method
 

  1. Prep the slow cooker: Lightly grease the crock or use a liner. This helps with cleanup and keeps the sauce from sticking.
  2. Layer the chicken: Place the chicken in an even layer at the bottom of the slow cooker. Season with garlic powder, onion powder, and black pepper.
  3. Add the flavor base: Sprinkle the ranch seasoning evenly over the chicken. Spoon the condensed cream of chicken soup on top.
  4. Pour and dot: Add the chicken broth around the edges so it runs underneath. Dot the top with cream cheese cubes and butter.
  5. Cook low and slow: Cover and cook on LOW for 5–6 hours or on HIGH for 2.5–3.5 hours, until the chicken is tender and easily shreds.
  6. Shred and stir: Remove the chicken to a cutting board and shred with two forks. Whisk the sauce in the slow cooker until smooth, then return the shredded chicken and stir to coat.
  7. Adjust and finish: If the sauce is too thick, stir in a splash of broth or milk. Taste and adjust seasoning. Garnish with chopped parsley or chives.
  8. Serve: Spoon over rice, mashed potatoes, or pasta. Add steamed green beans, broccoli, or a crisp salad on the side.