Description
This Ranch Crock Pot Chicken recipe delivers tender, juicy chicken breasts cooked in a creamy, flavorful ranch sauce made from cream of chicken soup, ranch seasoning, and Worcestershire sauce. Finished with melted cheddar and cream cheese, it’s an easy, comforting meal perfect for busy days, served best over rice to soak up the delicious sauce.
Ingredients
Units
Scale
Chicken and Sauce
- 2 lbs boneless, skinless chicken breasts
- 10.5 oz cream of chicken soup (full-fat)
- 1 oz ranch dressing seasoning
- 1 tbsp Worcestershire sauce
Cheese and Butter
- 1 cup shredded cheddar cheese
- 2 tbsp butter, divided
- 4 oz cream cheese, divided into 8 cubes
Instructions
- Prepare the chicken: Trim any excess fat from the chicken breasts and pat them dry with paper towels. Place the chicken evenly at the bottom of a 6-quart slow cooker to ensure even cooking.
- Make the sauce: In a medium bowl, whisk together the full-fat cream of chicken soup, ranch dressing seasoning, and Worcestershire sauce until well combined. This mixture will create a rich, creamy ranch sauce.
- Combine and top: Pour the sauce mixture evenly over the chicken breasts in the slow cooker. Then, sprinkle the shredded cheddar cheese over the top, dot with butter, and place the cream cheese cubes evenly around the slow cooker for a creamy finish.
- Cook the chicken: Cover the slow cooker and cook on high for 2½ to 3½ hours, or on low for 5 to 6 hours. Cooking time may vary slightly depending on your slow cooker model; chicken is done when it reaches an internal temperature of 165°F and is tender.
- Finish the sauce: Carefully remove the chicken breasts and set aside. Whisk the sauce in the slow cooker until smooth and well combined, incorporating the melted butter and cream cheese for a luscious texture.
- Serve: Serve the chicken breasts over cooked rice and generously spoon the creamy ranch sauce over the top for a hearty, comforting meal.
Notes
- Trim the chicken. Remove any excess fat and pat dry to prevent excess moisture that can affect cooking.
- Use full-fat cream of chicken soup for a rich and creamy ranch sauce; low-fat versions won’t yield the same texture.
- Avoid overcooking. Slow cookers can dry out chicken breasts if left too long; aim for an internal temperature of 165°F for safe, juicy results.
- If the sauce is too thin, thicken it with a cornstarch slurry (mix cornstarch with cold water) and stir it into the sauce after removing the chicken. Let it cook a few minutes longer to thicken before serving.
Nutrition
- Serving Size: 1 serving (approximately 6 oz chicken with sauce)
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 120mg
