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Creamy Ranch Crockpot Chicken

Creamy ranch crockpot chicken with tender shredded breast simmered in a smooth ranch-and-cream-cheese sauce. Set it to low for 6–7 hours for juicy chicken and a silky finish that clings to every bite.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and creamy ranch sauce
  • 2 lb boneless skinless chicken breasts
  • 8 oz cream cheese
  • 1 can (10.5 oz) cream of chicken soup
  • 1 packet (1 oz) ranch seasoning mix
  • 0.5 cup chicken broth
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 1 fresh chives

Equipment

  • 1 Dutch oven

Method
 

Cook the chicken
  1. Place the boneless skinless chicken breasts in the slow cooker. Spread them in an even layer so they cook uniformly.
  2. Mix the cream of chicken soup, chicken broth, ranch seasoning mix, garlic powder, and black pepper together, then pour the mixture over the chicken. Make sure the chicken is mostly covered with the sauce.
  3. Place the cream cheese cubes on top of the chicken. Keep the cubes visible so they melt into the sauce during cooking.
  4. Cook on low for 6–7 hours or high for 3–4 hours until the chicken is very tender. Avoid opening the lid during cooking so the temperature stays consistent.
Shred and finish the sauce
  1. Remove the chicken and shred it with two forks. Shred while the chicken is hot for the best texture.
  2. Stir the sauce until the cream cheese is fully incorporated and smooth. Scrape the bottom and sides of the cooker to prevent any unmixed cream cheese.
  3. Return the shredded chicken to the sauce and stir to combine. Continue stirring until every piece looks evenly coated.
Serve
  1. Serve the creamy ranch chicken over mashed potatoes, rice, or in sandwich rolls. Garnish with fresh chives right before serving.

Notes

For the creamiest result, stir the sauce thoroughly right after cooking so the cream cheese melts completely and turns glossy. Store leftovers in the refrigerator up to 4 days; freeze up to 3 months. For a lighter option, use low-fat cream cheese and a reduced-fat cream of chicken soup to reduce calories without changing the method.