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A white plate filled with creamy pasta garnished with shredded cheddar cheese and chopped green onions. The pasta, covered in a thick white sauce, is served on a light gray tablecloth.

Creamy Crockpot Chicken with Ranch

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Crockpot Chicken With Ranch is a simple to make, yummy recipe that combines cream cheese, zesty ranch seasoning with tender, juicy chicken for a meal the whole family will love.
Course Dinner
Cuisine American
Keyword chicken, creamy, crockpot, easy
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 4 servings
Calories 572
Author Gina Dickson

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
    A slow cooker filled with partially cooked dough, topped with cubes of cream cheese and sprinkled with breadcrumbs, ready for cooking. The surface beneath is light gray.

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.
    Two forks shredding cooked chicken breast on a white cutting board. The chicken is covered in a creamy sauce.
  • Stir in the drained cooked noodles.
    A slow cooker filled with a creamy sauce and uncooked penne pasta, with a white spoon resting in the mixture, ready for cooking.

Optional Toppings:

  • Sprinkle with shredded Italian cheese blend and freshly ground black pepper for extra flavor.
    Optional toppings: shredded cheddar cheese and fresh herbs.
    A crockpot filled with creamy, cooked pasta. A gray spoon is resting in the pasta, which is coated in a thick, white sauce. The crockpot is placed on a white surface.

Notes

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.

Nutrition

Serving: 1serving | Calories: 572kcal | Carbohydrates: 49g | Protein: 36g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 125mg | Sodium: 809mg | Potassium: 630mg | Fiber: 2g | Sugar: 4g | Vitamin A: 761IU | Calcium: 75mg | Iron: 2mg
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