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Crockpot Ranch Chicken

Crockpot ranch chicken made with a creamy ranch-seasoned sauce, slow-cooked until the chicken shreds into tender strands. The result is juicy, ranch-flavored shredded chicken perfect for mashed potatoes, rice, or wraps.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken
  1. Place the chicken breasts in the slow cooker in a single layer.
  2. Whisk together the cream of chicken soup, chicken broth, ranch seasoning mix, garlic powder, and black pepper until smooth.
  3. Pour the ranch sauce mixture over the chicken so the breasts are mostly covered.
  4. Cook on low for 6–7 hours (or on high for 3–4 hours) until the chicken is very tender and easily breaks apart.
Shred and combine
  1. Remove the chicken from the slow cooker and shred it with two forks until it becomes strands.
  2. Return the shredded chicken to the sauce and stir to combine so every strand is coated.
Serve
  1. Serve warm over mashed potatoes or rice, or portion into wraps and top with shredded cheddar cheese and fresh chives.

Notes

For extra flavor, let the chicken sit in the hot sauce for 10 minutes after shredding so it absorbs the ranch broth. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze for up to 3 months. For a lighter option, use reduced-fat cream of chicken soup (and reduced-fat cheddar if desired) while keeping the rest of the method the same.