Description
This Crockpot Ranch Chicken recipe offers a simple and flavorful way to prepare juicy chicken breasts in a slow cooker. The combination of creamy condensed chicken soup and tangy ranch dressing mix creates a rich sauce that perfectly complements the tender chicken. Served over cooked white rice, this dish is comforting and effortless—perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts
- 10.5 ounces condensed cream of chicken soup (1 can)
- 1 ounce ranch dressing mix (1 packet)
- ¼ cup unsalted butter (½ stick, cut into cubes)
Optional for Serving
- 3 cups cooked white rice
Instructions
- Prepare slow cooker: Spray the inside of a 6-quart slow cooker with cooking spray to prevent sticking. Place the chicken breasts evenly spaced inside the slow cooker.
- Mix sauce: In a medium bowl, thoroughly whisk together the condensed cream of chicken soup and ranch dressing mix until fully combined.
- Assemble the dish: Pour the soup and ranch mixture evenly over the chicken breasts. Scatter the cubes of unsalted butter over the top of the chicken and sauce for extra richness.
- Cook the chicken: Cover the slow cooker with its lid and cook on LOW heat setting for 3 to 4 hours, until the chicken is tender and cooked through.
- Serve: Once cooked, serve the tender ranch chicken over warm cooked white rice, if desired, to soak up the flavorful sauce.
Notes
- For best results, avoid opening the slow cooker frequently during cooking as it extends the cooking time.
- You can substitute cream of chicken soup with a homemade or low-sodium version for a healthier option.
- This recipe can be doubled for a larger crowd; use a larger slow cooker accordingly.
- Leftovers store well and can be refrigerated for up to 3 days or frozen for up to 2 months.
- For additional texture, consider adding cooked vegetables like broccoli or peas before serving.
- Prep Time: 5 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
