Description
Juicy chicken slow-cooked in a creamy ranch sauce—this easy, comforting dinner is perfect served over rice, pasta, or potatoes for a stress-free weeknight meal.
Ingredients
4 boneless, skinless chicken breasts
1 packet (1 oz) dry ranch seasoning mix
1 can (10.5 oz) cream of chicken soup
½ cup chicken broth
½ cup sour cream
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
1 tbsp olive oil (optional, for searing)
1 cup shredded cheddar cheese (optional)
Fresh parsley, for garnish
Instructions
Optional) Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown.
In the slow cooker, whisk together cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and pepper.
Add chicken breasts to the sauce, turning to coat evenly.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Once tender, shred the chicken directly in the crock pot using two forks.
Stir in sour cream until the sauce is smooth and creamy.
Serve hot over rice, potatoes, pasta, or sandwich buns. Top with cheddar cheese and chopped parsley, if desired.
Notes
Searing adds flavor and texture but is optional for a quicker prep.
This dish stores and reheats well—perfect for leftovers or meal prepping.
Can be made with chicken thighs if preferred.
Add frozen peas or spinach at the end for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 4 hours (on HIGH)
- Category: ~360 kcal per serving
- Method: Dinner, Main Course
- Cuisine: Slow Cooker
