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Creamy Ranch Chicken Crockpot Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Creamy Ranch Chicken Crockpot recipe offers a flavorful, easy-to-make meal perfect for busy days. Tender chicken breasts are slow-cooked in a rich, creamy ranch sauce made with ranch seasoning, cream of chicken soup, sour cream, and aromatic spices, resulting in a comforting dish ideal for serving over mashed potatoes, rice, or noodles. Optional searing adds depth of flavor, while cheese and fresh parsley toppings bring a delightful finishing touch.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil (optional, for searing)
  • Salt, to taste
  • 1/4 tsp black pepper

Sauce

  • 1 packet ranch seasoning mix (1 oz)
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup chicken broth
  • 1/2 cup sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Optional Toppings

  • 1 cup shredded cheddar cheese
  • Fresh parsley, chopped

Instructions

  1. Prepare Chicken: Pat chicken breasts dry and trim any excess fat. Lightly drizzle with 1 tablespoon olive oil if you choose to sear, seasoning with salt and 1/4 teaspoon black pepper. For deeper flavor, optionally sear the chicken in a hot skillet for 2-3 minutes per side until golden brown.
  2. Assemble Sauce: In a medium bowl, whisk together the ranch seasoning packet, cream of chicken soup, chicken broth, sour cream, garlic powder, and onion powder until the mixture is smooth and free of lumps.
  3. Combine in Crockpot: Lightly spray the crockpot insert with cooking spray. Place the seasoned chicken breasts in a single layer at the bottom of the crockpot. Pour the creamy ranch sauce evenly over the chicken, ensuring full coverage of all pieces.
  4. Cook: Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is very tender and reaches an internal temperature of 165°F (74°C). About 30 minutes before cooking is done, gently stir the sauce to mix flavors.
  5. Finish and Serve: Carefully remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir into the creamy sauce. Serve warm over mashed potatoes, rice, or noodles. Garnish with shredded cheddar cheese and fresh chopped parsley if desired.
  6. Store Leftovers: Store any remaining chicken and sauce in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. When reheating, do so gently and add a splash of broth or milk if the sauce thickens.

Notes

  • Optional searing of chicken enhances flavor but can be skipped for convenience.
  • Use low-sodium chicken broth to reduce sodium content.
  • Garnish with cheese and parsley to add extra flavor and color.
  • Great served over mashed potatoes, rice, or pasta for a complete meal.
  • Reheat leftovers gently to prevent sauce separation.

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Find it online: https://quickhomedishes.com/creamy-ranch-chicken-crockpot-recipe/