Introduction

This Ranch Chicken Crock Pot recipe is a simple and comforting dish perfect for busy days. Tender chicken breasts cook slowly in a creamy ranch-flavored sauce, making it a flavorful meal with minimal effort.

A close-up of a cooked chicken breast piece held on a spoon, showing a golden-brown grilled top layer with a slightly crisp texture, and a thick creamy sauce with green herbs coating it. The chicken inside is white and tender with visible texture lines. The spoon is dipping into a pan filled with the same creamy sauce that has a smooth, slightly speckled appearance with chopped green herbs scattered throughout. The background features more pieces of chicken in the sauce, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 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
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1 tbsp olive oil (optional for searing)
1 cup shredded cheddar cheese (optional)
Fresh parsley for garnish (optional)

Instructions

Step 1: If desired, heat olive oil in a pan over medium heat. Sear the chicken breasts on both sides until golden brown, about 2-3 minutes per side. This step adds extra flavor but can be skipped.
Step 2: In the crockpot, combine the cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper. Stir well to mix.
Step 3: Place the chicken breasts into the crockpot and coat them evenly with the sauce mixture.
Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Step 5: Once cooked, shred the chicken with two forks directly in the crockpot and stir it into the creamy sauce to combine.
Step 6: Stir in the sour cream for extra creaminess. If desired, top with shredded cheddar cheese and garnish with fresh parsley before serving.

Tips & Variations

Try adding chopped vegetables like bell peppers or mushrooms to the crockpot for extra texture and nutrition.
If you prefer a thicker sauce, stir in a tablespoon of cornstarch mixed with water before cooking is complete.
Use Greek yogurt instead of sour cream for a tangier, healthier twist.
Searing the chicken beforehand enhances flavor but is not necessary if you’re short on time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze in a suitable container for up to 2 months and thaw in the refrigerator before reheating.

How to Serve

The image shows five pieces of golden brown grilled chicken breasts covered in a creamy white sauce with visible herbs. The chicken pieces have a slightly charred texture with black pepper and small green herb bits on top. The creamy sauce surrounds the chicken, pooling around the pieces with a smooth and slightly thick texture. The chicken is in a pan with a dark interior, and the surface beneath the pan is a white marbled texture. The dish looks rich and moist with fresh green herbs sprinkled over it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but increase the cooking time slightly. Make sure the chicken is fully cooked before shredding.

Can this recipe be made without sour cream?

Yes, if you prefer, you can omit the sour cream or substitute it with cream cheese or Greek yogurt to maintain creaminess.