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CROCKPOT CREAMY RANCH CHICKEN RECIPE

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It is very hard to believe that such an easy recipe to make could be so flavorful and delicious. As many slow cooker chicken breast recipes, this one cooks itself to perfection. This creamy ranch chicken has the most amazing sauce. I have made lots of crockpot chicken recipes with sauce that turns out to be very runny and thin. Not this one. The sauce is thick and really creamy.

CROCKPOT CREAMY RANCH CHICKEN RECIPE

Believe I have tried many chicken crockpot meals, and this one has to be one of the creamiest. The ranch packet has so much flavor and the veggies are cooked just right, not mushy at all. I will forever keep on making chicken in crockpot recipes, but this one is at the top of my list.

CREAMY RANCH CHICKEN

INGREDIENTS IN CREAMY RANCH CHICKEN

– Chicken breasts. Boneless, skinless breasts are my preferred choice, but you could use boneless, skinless thighs as well. 

– Potatoes. Any type of potato is a good one. I like to use yukon gold and red potatoes combined, just to give my dish a bit more color.

– Baby carrots. Just for convenience, I use baby carrots. This way I don’t have to peel or dice them, but if you don’t have them on hand use regular peeled and diced carrots.

Onion. Sliced onion gives this dish an added layer of flavor. 

– Condensed cream of chicken soup. There is no ingredient more versatile than cream of chicken soup. It can be used as a base for so many sauces. It is perfectly seasoned and needs very little else to make an amazing sauce.

– Dry ranch dressing mix. If you look at the ingredients in ranch dressing mix, you will find lots of herbs and spices, making it very useful for seasoning.

– Oregano. I add just a touch of dried oregano for extra flavor. You can skip this one if it’s not on your pantry.

– Dried parsley. My favorite dried herb. It not only imparts lots of flavor, but gives it such a great look. I love how the tiny green specks make my dishes look. Ranch mix already has parsley in it, so if you don’t have it on hand, don’t worry.

– Paprika. I add it to most of my dishes because I love its taste.  This is optional of course.

– Milk. It is needed to thin out this most creamy sauce.  I use two percent, but you can use your favorite type.

HOW TO MAKE CROCKPOT CREAMY RANCH CHICKEN RECIPE

HOW TO STORE CREAMY RANCH CHICKEN

Place any leftovers in an airtight container and into the fridge for up to 4 days. You can also freeze them for up to 4 months. 

HOW TO REHEAT CROCKPOT RANCH CHICKEN

Just place any leftovers in the microwave (covered) and reheat for two minutes or until heated through. You can also reheat them on the stovetop in a skillet, or in the oven (covered with foil). If you feel the sauce has thickened too much, add a tablespoon of milk or water before reheating.

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CROCKPOT CREAMY RANCH CHICKEN RECIPE

CROCKPOT CREAMY RANCH CHICKEN RECIPE

Yield: 4
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes

The best recipe of Crock Pot Creamy Ranch Chicken. This recipe is made with hearty chicken, flavors you love and veggies all cooked on slow cooker! so delicious meal!

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup diced Yukon gold potatoes
  • 1 cup diced red potatoes
  • 2 cups baby carrots
  • ½ cup onion, sliced
  • 1- 10.5 oz can condensed cream of chicken soup
  • 1- 1 oz packet ranch dressing mix
  • 1 tablespoon dried parsley (optional)
  • 1 teaspoon dried oregano (optional)
  • ½ teaspoon paprika (optional)
  • ½ cup milk
  • Salt and pepper to taste
  • Fresh chopped parsley for serving

Instructions

  1. Place the diced potatoes, baby carrots and sliced onion into the crockpot.
  2. Add the chicken breasts on top of the veggies.
  3. In a small bowl, combine the cream of chicken soup, milk, ranch dressing mix, parsley, oregano and paprika.
  4. Pour this mixture on top of the chicken and cook on high for 4 hours, or on low for 6. Adjust the seasoning with salt and pepper as needed. Serve with freshly chopped parsley on top.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 424Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 111mgSodium: 1305mgCarbohydrates: 38gFiber: 5gSugar: 8gProtein: 45g

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