Description
This Crock Pot Creamy Ranch Chicken is an easy, comforting dinner made with tender chicken, creamy cheese, ranch seasoning, and a flavorful sauce. It’s perfect for busy weeknights and can be served over mashed potatoes, rice, or noodles.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (1-oz) packet ranch seasoning mix
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup low-sodium chicken broth
- 1 (8-oz) block cream cheese, softened and cubed
- ½ cup sour cream or plain Greek yogurt
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Chopped parsley or green onions, for garnish
- 1 cup shredded cheddar cheese, optional
Instructions
- Place the chicken in the bottom of the slow cooker.
- Sprinkle the ranch seasoning, garlic powder, and black pepper over the chicken.
- Pour the chicken broth into the slow cooker.
- Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours, until the chicken is tender and easy to shred.
- Remove the lid and shred the chicken using two forks.
- Add the softened cream cheese and sour cream.
- Stir well until the cream cheese melts and the sauce becomes smooth and creamy.
- For a thicker sauce, mix the cornstarch with cold water to make a slurry.
- Stir the slurry into the chicken mixture and cook on HIGH for about 10 minutes.
- Stir in the shredded cheddar cheese, if using.
- Garnish with chopped parsley or green onions.
- Serve over mashed potatoes, noodles, or rice.
Notes
Serve this creamy ranch chicken over mashed potatoes, egg noodles, white rice, or cauliflower rice. Steamed broccoli, green beans, or roasted carrots make excellent side dishes.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth or milk if the sauce becomes too thick. The chicken can also be frozen for up to 2–3 months, although the cream-based sauce may change slightly in texture after thawing.