I can’t wait to share my Crockpot chicken and ranch recipe that uses just five ingredients to simplify weeknight dinners.

Jump to Recipe

Ingredients

Print Recipe (No Advertisments)

Ingredient Quantities

2 to 3 lb boneless skinless chicken breasts, about 3 breasts

1 (8 oz) block cream cheese, softened

1 (10.5 oz) can condensed cream of chicken soup

1 (1 oz) packet ranch dressing mix

1/2 cup chicken broth or water

How to Make this

Print Recipe (No Advertisments)

1. Pat the chicken dry and trim any fat; put the whole breasts in the bottom of the CrockPot, try to arrange them in one layer if you can.

2. Cube the softened cream cheese into small pieces so it melts faster.

3. In a medium bowl whisk together the cream cheese pieces, condensed cream of chicken soup, ranch dressing packet, and 1/2 cup chicken broth or water until mostly smooth and there are no big lumps.

4. Pour that mixture evenly over the chicken, use a spatula to nudge some sauce under the breasts so every bit gets coated.

5. Cover and cook on LOW for about 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165 F and is very tender.

6. Remove the chicken to a plate or cutting board, shred with two forks or chop into bite sized pieces, then return the shredded chicken to the CrockPot.

7. Stir everything together really well so the sauce coats the chicken and any remaining cream cheese melts in; if there are small lumps, mash them with the back of a spoon while stirring.

8. If the sauce seems too thin, remove the lid and cook on HIGH for another 15 to 30 minutes to reduce and thicken, stirring once or twice.

9. Taste and adjust by giving it a stir before serving; serve over rice, pasta, mashed potatoes or with bread to soak up the creamy sauce.

Equipment Needed

1. Slow cooker / CrockPot (large enough for 2–3 lbs chicken)
2. Cutting board
3. Chef’s knife (to trim and cube cream cheese)
4. Mixing bowl (medium)
5. Whisk or fork (to blend the sauce, dont overmix)
6. Spatula or silicone spoon (to nudge sauce under the breasts)
7. Two forks or kitchen tongs (for shredding the chicken)
8. Instant-read thermometer (confirm chicken reaches 165 F)
9. Can opener (for the condensed cream of chicken soup)

FAQ

Q: Can I use frozen chicken? A: Not really recommended. Frozen chicken can sit too long at unsafe temps. Thaw in the fridge overnight first. If you have to, cook on High 3 to 4 hours and verify the internal temp reaches 165°F, but thawing is safer.

Q: How long do I cook it in the CrockPot? A: Cook on Low 4 to 6 hours or on High 2 to 3 hours, until the chicken reaches 165°F and shreds easily. Times vary by slow cooker and thickness of breasts.

Q: Can I use boneless skinless thighs instead of breasts? A: Yes. Thighs work great and stay extra juicy. Use the same time range, maybe a little less if pieces are small, then check for 165°F internal temp.

Q: How do I get a thicker cream sauce? A: Shred the chicken and stir the cream cheese in well, then let it cook uncovered 15 to 20 minutes on High to reduce. Or mix 1 tbsp cornstarch with 2 tbsp cold water and stir in, cook 10 to 15 minutes until thick.

Q: How should I store and reheat leftovers? A: Cool quickly and refrigerate in an airtight container up to 3 to 4 days, or freeze up to 3 months. Reheat gently on the stove with a splash of broth or in the microwave, stirring so it heats evenly.

Q: Can I make this lower in sodium or add veggies? A: Yes. Use low sodium cream of chicken and low-salt ranch mix or homemade ranch powder. You can add sliced bell peppers or frozen peas in the last hour of cooking, but avoid watery veg early or the sauce gets thin.

CrockPot Creamy Ranch Chicken: Easy Weeknight Dinner Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs (same weight). Thighs stay juicier and tolerate long slow cooking better, so you’ll get more tender, flavorful meat.
Cream cheese: use full-fat plain Greek yogurt or sour cream instead. Add them at the end of cooking (or off heat) so they dont split, and they give similar creaminess with a tang.
Condensed cream of chicken soup: replace with 1 cup chicken broth plus 1 cup milk thickened with 2 to 3 tbsp flour or cornstarch slurry, or just use cream of mushroom soup if you want a canned swap.
Ranch dressing mix: make a quick dry mix 1 tbsp dried parsley, 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt and pepper to taste. Works the same and you control the sodium.

Pro Tips

1) Soften cream cheese completely, cube it small, or pop it in the microwave for 15 to 20 seconds so it mixes easier. If you try to stir big cold chunks in the slow cooker youll get lumps and it takes forever to smooth out.

2) If you want deeper flavor brown the chicken quickly in a hot skillet for a minute or two per side before putting it in the CrockPot. Its extra work but you get better color and a richer taste, especially if you skip extra seasonings.

3) Fix a thin sauce fast by making a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water), stir it in at the end and cook uncovered for 10 to 15 minutes. Or add a little extra cream cheese at the end and stir till melted. Dont boil hard or the sauce can separate.

4) Punch up the flavor with small things: a little garlic powder or fresh minced garlic, a splash of lemon juice or a tiny bit of Dijon, or some chopped fresh parsley or chives stirred in right before serving. Add salt near the end so you dont overdo it.

5) For storing and reheating: cool slightly then refrigerate in airtight containers, it keeps 3 to 4 days. Reheat gently on low with a splash of chicken broth so it doesnt dry out or get grainy. It also freezes well in portions, just thaw in the fridge overnight before warming.

CrockPot Creamy Ranch Chicken: Easy Weeknight Dinner Recipe

Recipe by Sarah level

0.0 from 0 votes

I can't wait to share my Crockpot chicken and ranch recipe that uses just five ingredients to simplify weeknight dinners.

Servings

servings

Calories

523

kcal

Equipment: 1. Slow cooker / CrockPot (large enough for 2–3 lbs chicken)
2. Cutting board
3. Chef’s knife (to trim and cube cream cheese)
4. Mixing bowl (medium)
5. Whisk or fork (to blend the sauce, dont overmix)
6. Spatula or silicone spoon (to nudge sauce under the breasts)
7. Two forks or kitchen tongs (for shredding the chicken)
8. Instant-read thermometer (confirm chicken reaches 165 F)
9. Can opener (for the condensed cream of chicken soup)

Ingredients

2 to 3 lb boneless skinless chicken breasts, about 3 breasts
1 (8 oz) block cream cheese, softened
1 (10.5 oz) can condensed cream of chicken soup
1 (1 oz) packet ranch dressing mix
1/2 cup chicken broth or water

Directions

Pat the chicken dry and trim any fat; put the whole breasts in the bottom of the CrockPot, try to arrange them in one layer if you can.
Cube the softened cream cheese into small pieces so it melts faster.
In a medium bowl whisk together the cream cheese pieces, condensed cream of chicken soup, ranch dressing packet, and 1/2 cup chicken broth or water until mostly smooth and there are no big lumps.
Pour that mixture evenly over the chicken, use a spatula to nudge some sauce under the breasts so every bit gets coated.
Cover and cook on LOW for about 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165 F and is very tender.
Remove the chicken to a plate or cutting board, shred with two forks or chop into bite sized pieces, then return the shredded chicken to the CrockPot.
Stir everything together really well so the sauce coats the chicken and any remaining cream cheese melts in; if there are small lumps, mash them with the back of a spoon while stirring.
If the sauce seems too thin, remove the lid and cook on HIGH for another 15 to 30 minutes to reduce and thicken, stirring once or twice.
Taste and adjust by giving it a stir before serving; serve over rice, pasta, mashed potatoes or with bread to soak up the creamy sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.