Crockpot Chicken With Ranch is perfect for busy weeknights or a relaxed weekend dinner with friends. The best part to me is that the slow cooker does all the work, infusing the chicken with rich ranch seasoning as it simmers to juicy perfection.
This recipe is an effortless crowd-pleaser you’ll want to make again and again!
Grandkid Approved Crockpot Ranch Chicken
Every time my grandkids come to visit, there’s one dish they always ask for—Crockpot Ranch Chicken. It’s become a tradition around here, and I love how excited they get when they smell it cooking. There’s something about the creamy, zesty ranch flavor and the tender, juicy chicken that wins them over every single time.
What makes it even better is how easy it is to prepare. While the slow cooker does its magic, I get to spend more time with the kids—whether it’s reading stories, playing games, or just soaking up the joy of having them around. When dinnertime rolls around, they can hardly wait to dig in. We’ll serve it over rice or pasta (their favorites!), and I’ll usually have some veggies or a side of bread to round out the meal.
The leftovers are just as delicious, so they get to take some home to enjoy later. I’d love to share how to make this grandkid-approved meal—it’s sure to bring smiles to your table too! Let’s dive in!
I always enjoy making crock pot recipes to save me time. Be sure to try my Crock Pot Chicken and Dumplings, Chicken Tacos In The Slow Cooker, and Cajun Chicken and Gravy.
Ingredients You Will Need
I find that the key to a delicious crockpot ranch chicken lies in using high-quality ingredients. The base typically consists of boneless, skinless chicken breasts, cream cheese, cream of mushroom soup, and ranch seasoning mix.
- Chicken: It’s best to use boneless skinless chicken meat so you don’t accidentally get bones in the sauce, and the skin might make it a bit greasy.
- Cream Soup: You can buy store-brand or Campbell’s cream mushroom soup.
- Cream Cheese: I suggest buying full-fat cream cheese for this recipe if want a really creamy sauce. Be sure to allow it to come to room temperature or soften it in the microwave before putting it in the crock pot.
- Ranch Seasoning: You can buy your dry ranch powder mix in packets or bulk jars.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- For a gluten-free option, I use noodles made from lentils or brown rice.
- I’ve found that this recipe is quite adaptable. I sometimes use low-fat cream cheese and reduced-sodium cream of mushroom soup for a lighter version.
- If mushrooms aren’t your thing, cream of chicken soup works just as well. For those who prefer dark meat, boneless chicken thighs can be substituted for breasts. You could also use turkey if you prefer.
- Want to sneed some veggies in? Vegetable additions can include frozen peas, diced carrots, or sliced mushrooms.
How To Make Crock Pot Chicken With Ranch
I’ll walk you through the simple steps to make this delicious and comforting meal. With a few key ingredients and patience, you’ll have a flavorful dish perfect for any day of the week.
1
Prepare Chicken
To start, I trim any excess fat from the chicken breasts and place them in my 6-quart slow cooker
2
Making The Sauce
Next, I spread two cans of condensed cream of mushroom soup over the chicken, followed by a packet of ranch seasoning mix. I then add cubed cream cheese on top.
3
Cooking The Ranch Chicken
Cover the slow cooker and set it to low heat for about 5 hours. Every two hours, I quickly remove the lid and stir with a whisk the sauce to incorporate the cream cheese and break up the chicken as it becomes tender.
At the end of the cooking time, if your chicken has not fallen apart from the previous stirring, remove it, put it on a cutting board, and pull it apart with two forks. Return chicken to crock pot.
4
Add Pasta
Next, add the cooked past to the crock pot. Stir it gently to coat the pasta.
5
Serve
Sprinkle with shredded cheese, diced fresh herbs, and freshly ground black pepper when you are serving.
Gina’s Tips For Recipe Sucess
- For the best results, be sure not to overcook the chicken. It should be tender but not dry. I taste and adjust the seasoning if needed before serving.
- To add extra flavor, I sometimes sprinkle shredded cheese, fresh herbs, and ground black pepper on top. This adds a nice finishing touch.
- If I want to prep ahead, I combine the soup and ranch mix in the slow cooker insert the night before. I store it in the fridge and then add the chicken the next day when I start cooking it in the morning.
- For a creamier sauce, I use full-fat cream cheese. Low-fat versions can work but may not blend as smoothly.
Serving Suggestions To Make It A Meal
You could opt out of adding the posts in this ranch chicken and serve it over a bed of fluffy coconut jasmine rice or creamy mashed potatoes. These starchy sides soak up the flavorful sauce beautifully.
For a lighter option, I like to pair it with a crisp green salad or steamed broccoli, green beans, or easy crockpot asparagus to complement the dish nicely.
Leftovers Storage and Reheating
Refrigerator: I recommend storing leftover crockpot ranch chicken in airtight containers in the refrigerator. It will stay fresh for 3-4 days when properly refrigerated.
Freezer: For longer storage, I freeze portions in freezer-safe containers or bags. Frozen leftovers maintain quality for 2-3 months.
Reheating: When reheating, I use the microwave for quick results. I place a portion in a microwave-safe dish, cover it, and heat in 30-second intervals, stirring between each. To prevent drying out, I add a splash of chicken broth or milk before reheating. This helps maintain moisture and flavor. I always ensure the internal temperature reaches 165°F (74°C) for food safety. A meat thermometer is useful for checking this.
Crock Pot Chicken Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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Creamy Crockpot Chicken with Ranch
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 2 cans cream of mushroom soup, 10.5-ounce cans
- 2 tablespoons ranch seasoning mix, or 1 packet
- 8 ounces cream cheese, softened to room temperature and cubed
- 2 cups penne noodles, or your favorite shaped pasta
- Optional toppings: shredded cheddar cheese and fresh herbs.
Instructions
Prepare the Chicken:
- Trim any fat from the chicken breasts and place them in a 6-quart slow cooker.1.5 pounds boneless skinless chicken breasts
Add Ingredients:
- Spread the soup and ranch seasoning mix over the chicken. Scatter the cubed cream cheese on top.2 cans cream of mushroom soup, 2 tablespoons ranch seasoning mix
Cook the Chicken:
- Cover and cook on low heat for about 5 hours. Quickly stir every two hours with a whisk to mix the cream cheese and break up the chicken as it becomes tender.8 ounces cream cheese
Cook the Noodles:
- About 15 minutes before the chicken is ready, cook your noodles according to the package instructions. Drain and set aside.2 cups penne noodles
Shred Chicken and Add Noodles:
- If your chicken has not fallen apart from previous stiring remove the chicken to a cutting board and pull apart with two forks. Return chicken to crock pot.
- Stir in the drained cooked noodles.
Optional Toppings:
- Sprinkle with shredded Italian cheese blend and freshly ground black pepper for extra flavor.Optional toppings: shredded cheddar cheese and fresh herbs.
Notes
-
- For the best results, be sure not to overcook the chicken. It should be tender but not dry. I taste and adjust the seasoning if needed before serving.
- To add extra flavor, I sometimes sprinkle shredded cheese, fresh herbs, and ground black pepper on top. This adds a nice finishing touch.
- If I want to prep ahead, I combine the soup and ranch mix in the slow cooker insert the night before. I store it in the fridge and then add the chicken the next day when I start cooking it in the morning.
- For a creamier sauce, I use full-fat cream cheese. Low-fat versions can work but may not blend as smoothly.
