Crock Pot Chicken and Ranch
Crock Pot Chicken and Ranch is a meal that is easily made with just a few ingredients. Delicious, tender chicken that soaks up a creamy ranch sauce!
A DUMP & GO DINNER RECIPE
This Crock Pot Chicken and Ranch is a simple to make and very flavorful meal., it’s easy to prepare ahead of time and perfect for those busy days when you need dinner ready later in the evening and have a few minutes to spare to put it together ahead of time. It’s easy to make and you only need a f common ingredients to toss together. Dump it and move on about your day! It’s such a comforting dish that even your pickiest eaters will enjoy.
This was excellent and so easy! My 10 year old made it for us and we all really loved it! Thank you so very much for all your step by step photos and video. It made it so easy for him to follow along. We love your site!!
– Ben
FREQUENTLY ASKED QUESTIONS:
This delicious dish is great when you serve it over a bed of white rice, brown rice, egg noodles, mashed potatoes, biscuits or dinner rolls. Some side dishes I like to serve with it are some steamed veggies that you can pop in the microwave or with a large green salad.
The good news is I give you homemade options for the Cream of Chicken Soup, the Chicken Broth and the Ranch Seasoning Mix. You can make this as time consuming or as easy as you like and tailor it to your preferences.
Sure, using frozen chicken can be a great way to save some money since they’re typically cheaper than fresh chicken. You may need to increase the cooking time though since they’re frozen but generally they are a bit smaller than their fresh counterparts. I will always suggest to use a meat thermometer to ensure that the chicken is fully cooked through before consuming. Also, if you use frozen chicken breasts you will have a thinner sauce from the frozen chicken thawing.
Anytime you use cream soup, a packet of seasoning and broth or stock, you run the chance of it being salty. So I would suggest, if you have any sensitivity to salt at all to get all low or no sodium options available. Personally, I use a low sodium chicken broth. You can always add additional salt if you think it’s necessary but you can’t take it out once it’s in there.
You can use boneless chicken thighs or tenders, but you may need to shorten the cooking time by an hour as those tend to cook a bit faster than chicken breasts. However, always go by the internal temperature of the chicken (165F degrees) to know when it is done.
Yes. You can double this recipe. Just make sure you use a large enough Crock Pot to hold everything.
You can keep the leftovers in the fridge for up to 5 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- can cream of chicken soup– there are so many options you could swap this out for. If you don’t like canned soups, try making your own Homemade Cream of Chicken Soup or Cream of Mushroom Soup. Want more flavor options, try cream of chicken with herbs, cream of onion, or even cream of celery soup would all be great options to try. You can use low sodium or no sodium added cans of soup if you need to.
- low-sodium chicken stock or broth– I think these kinds of meals can easily taste too salty if you’re not careful so I highly recommend low or no sodium here. You can always add salt but you can’t take it out. You can even use Homemade Chicken Broth or vegetable broth or water with Better Than Bouillon.
- milk
- packet ranch seasoning packet – grab a pack from the store or use some Homemade Ranch Seasoning.
- boneless, skinless chicken breasts – you could also use chicken thighs.
- dried or fresh parsley– this is an optional ingredient used for garnish
HOW TO MAKE CROCK POT CHICKEN AND RANCH:
Into a 5-6 quart crock pot add the cream of chicken, chicken stock, milk, and ranch dressing mix. Mix until combined.
Add the chicken to the crock pot and cover with cream sauce. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours or until you have an internal temperature of 165°F.
Use two forks to shred the chicken or cut it up into chunks. Place back into the cream sauce.
Top with parsley.
CRAVING MORE RECIPES?
- Crock Pot Crack Chicken
- Crock Pot Angel Chicken
- Crock Pot Chicken Pot Pie
- Crock Pot Chicken Stew
- Crock Pot Chicken and Stuffing
- Crock Pot Chicken and Rice
- Crock Pot Mississippi Chicken
- Crock Pot Ranch Pork Chops
- Crock Pot Chicken and Gravy
Crock Pot Chicken and Ranch
Ingredients
- 10.5 ounce can cream of chicken soup (can use low or no sodium option)
- ¼ cup low-sodium chicken stock or broth
- ¼ cup milk
- 1 ounce packet ranch seasoning packet
- 1 pound boneless, skinless chicken breasts (about 2-3)
- dried or fresh parsley (optional, for garnish)
Instructions
- Into a 5-6 quart crock pot add 10.5 ounce can cream of chicken soup, 1/4 cup low-sodium chicken stock or broth, 1/4 cup milk and 1 ounce packet ranch seasoning packet. Mix until combined
- Add 1 pound boneless, skinless chicken breasts to the crock pot and cover with cream sauce.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours or until you have an internal chicken temperature of 165°F.
- Use two forks to shred the chicken or cut it up into chunks (you can do this in the crock pot or take it out and chop it up). Place back into the cream sauce and stir around to coat.
- Top with dried or fresh parsley (optional) and serve!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Really tender and flavorful. Used the salt free stuff that you suggested. Very helpful that you included that in your post to give us an idea & options. My husband raved over how good it was and it was so easy!
This was excellent and so easy! My 10 year old made it for us and we all really loved it! Thank you so very much for all your step by step photos and video. It made it so easy for him to follow along. We love your site!!
Thanks so very much Ben! This made me so happy to read! I absolutely love hearing when kids made a recipe! He is exactly who I do this for! We all have to learn somehow and so I focus on those photos and videos to make it easy to follow along. Thank you for taking the time to come back and comment. I hope he tries many more recipes!!
So good! Took your advice and used all no sodium options (we have to watch our salt intake) and it turned out so yummy! I didn’t feel like it lost any flavor by using the salt free options. Highly recommend! As you said above, definitely recommend folks stick to salt free options where possible if they’re sensitive to salt. Thank you for including that information in your post! 🙂
This looks really good. Would you suggest searing the chicken breasts first or just putting them in raw?
Totally up to you on this one. Either way works. I just throw it all in – especially if I’m going to work. Don’t have time for that extra step in the morning. 🙂
Sounds good. I’ll do the same this week and report back!!