Creamy and flavorful, this 4-ingredient Crockpot ranch chicken recipe is my favorite dump-and-go dinner! All I have to do is throw some chicken breasts, a packet of ranch seasoning, a can of cream of chicken soup, and some butter into my slow cooker, and let it do its thing. Talk about an easy and delicious family meal!
One Simple Tip!
You can substitute 1½tablespoons of ranch dressing in place of the dry ranch seasoning packet in this easy chicken recipe.
Instructions
- Spray the inside of a 6-quart slow cooker with cooking spray. Place the chicken breasts inside.2 pounds boneless, skinless chicken breasts
- In a medium mixing bowl, whisk together the soup and ranch mix.10.5 ounces condensed cream of chicken soup, 1 ounce ranch dressing mix
- Pour the mixture over the chicken breasts. Scatter the cubes of butter over the top.¼ cup unsalted butter
- Close the slow cooker and cook on LOW for 3-4 hours. Serve with cooked rice.3 cups cooked white rice
Notes
*I use boneless, skinless chicken breasts for this crockpot recipe, but boneless thighs will work too.
- You should never put frozen chicken in the crockpot, as this will put the chicken in the temperature danger zone for too long and could cause food poisoning. Always use fresh or fully thawed chicken. Thaw frozen chicken overnight in the refrigerator before adding it to the crockpot.
- Be careful not to overcook the chicken, or it will become rubbery. I always check the internal temperature a bit early on in the cooking time so I know as soon as it’s done (165°F).
- I like to add some cooked bacon bits or stir in shredded cheddar cheese at the end of the cooking time for a little something extra!
- Nutritional information does not include optional ingredients.
Storage: Store crockpot ranch chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
How to Store and Reheat
Store leftover crockpot ranch chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave; or in the oven at 350°F until warmed through.
Freeze slow cooker ranch chicken in an airtight container for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
