Description
A comforting slow-cooked Ranch Chicken dish with tender chicken in a creamy, tangy sauce flavored with ranch spices.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 packet ranch seasoning mix (1 oz)
- 1 can (10.5 oz) cream of chicken soup (condensed)
- 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
- (Optional) Heat olive oil in a skillet over medium heat and sear chicken breasts for 2–3 minutes on each side until golden brown.
- In the crock pot, combine cream of chicken soup, ranch seasoning mix, chicken broth, garlic powder, onion powder, and black pepper. Stir until smooth.
- Place chicken breasts into the crock pot and coat them with the sauce mixture.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken reaches an internal temperature of 165°F (74°C) and is easy to shred.
- Transfer cooked chicken to a cutting board and shred with two forks. Return shredded chicken to the crock pot and stir into the creamy sauce.
- Stir in sour cream for extra creaminess and flavor. Adjust seasoning as needed.
- If using, sprinkle cheddar cheese on top, cover for 5–10 minutes until melted, and garnish with fresh parsley before serving.
Notes
For lower sodium, use reduced-sodium soup and ranch mix or make a homemade blend. Chicken thighs can be substituted for juicier meat.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 2g
- Sodium: 1000mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 61g
- Cholesterol: 170mg