Slow Cooker Creamy Ranch Chicken is the ultimate comfort food for busy weeknights or cozy weekends. This dish combines tender chicken, creamy ranch-infused sauce, and hearty vegetables all cooked low and slow for maximum flavor with minimal effort. Using everyday ingredients and a hands-off cooking method, this recipe is both family-friendly and incredibly satisfying. If you’re looking for a deliciously simple one-pot meal that fills your kitchen with an irresistible aroma, Slow Cooker Creamy Ranch Chicken is your new go-to.
Why You’ll Love This Slow Cooker Creamy Ranch Chicken
This dish is a crowd-pleaser for so many reasons. First, it requires minimal prep—just toss everything into your slow cooker and let it do the work. Second, the flavor is out-of-this-world good. The ranch seasoning pairs perfectly with the cream of chicken soup to create a rich, savory sauce. Plus, the combination of juicy chicken, tender baby potatoes, and sweet carrots makes it a balanced and hearty meal. It’s also a great recipe for meal prep, with leftovers that reheat beautifully.
Ingredients
- 4 boneless skinless chicken breasts
- 1 pound halved baby potatoes
- 2 cups baby carrots
- 1 (10.5-ounce) can cream of chicken soup
- 1 package dry ranch dressing mix
- 1/2 cup whole milk
- Fresh parsley for garnish (optional)
Step-by-Step: How to Make Slow Cooker Creamy Ranch Chicken
- Get the Slow Cooker Ready: Lightly coat the interior of your slow cooker with non-stick spray.
- Layer the Vegetables: Spread the halved baby potatoes and baby carrots evenly across the bottom.
- Add the Chicken: Place the chicken breasts on top of the vegetables.
- Make the Sauce: In a medium mixing bowl, whisk together the cream of chicken soup, dry ranch dressing mix, and whole milk until smooth.
- Combine and Cook: Pour the creamy ranch mixture over the chicken and vegetables. Cover with the lid.
- Set and Forget: Cook on LOW for 4 to 5 hours, or until the chicken is thoroughly cooked and the vegetables are fork-tender.
- Serve and Garnish: Plate the chicken with the vegetables, spoon over the ranch sauce, and garnish with chopped parsley if desired.
Helpful Tips
- Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Don’t Overcook: Check at the 4-hour mark to avoid drying out the chicken.
- Sauce Thickness: For a thicker sauce, reduce the milk to 1/3 cup or cook uncovered for the last 30 minutes.
- Add Cheese: Sprinkle shredded cheddar cheese on top just before serving for extra richness.
Substitutions And Variations
- Protein: Swap chicken breasts for boneless thighs for a juicier texture.
- Cream Base: Use cream of mushroom or celery soup instead of cream of chicken for a different flavor profile.
- Vegetables: Try adding green beans, peas, or chopped onions.
- Dairy-Free: Use a dairy-free cream soup and plant-based milk for a lactose-free version.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Freezer: Freeze chicken and sauce in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm gently on the stovetop or in the microwave. Add a splash of milk to loosen the sauce if needed.
Nutritional Information
- Calories: 167 kcal
- Carbohydrates: 17g
- Protein: 18g
- Fat: 3g
- Saturated Fat: 1g
- Polyunsaturated Fat: 0.4g
- Monounsaturated Fat: 1g
- Trans Fat: 0.01g
- Cholesterol: 51mg
- Sodium: 156mg
- Potassium: 754mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 5945 IU
- Vitamin C: 9mg
- Calcium: 50mg
- Iron: 1mg
Serving Suggestions
- Serve over rice or mashed potatoes to soak up the creamy sauce.
- Enjoy with a warm slice of crusty bread for a well-rounded meal.
- Add a light salad with vinaigrette to balance the richness.
- Top with crispy bacon bits for an extra crunch.
Frequently Asked Questions About Slow Cooker Creamy Ranch Chicken
Can I use frozen chicken? It’s best to use thawed chicken for food safety and even cooking. If using frozen, ensure it’s fully defrosted first.
Can I cook this on high? Yes, you can cook on HIGH for about 2.5 to 3 hours, but for the most tender results, low and slow is preferred.
Is it okay to use low-fat milk? You can use 2% or even skim milk, but whole milk adds the richest flavor and texture.
Can I make this dairy-free? Yes, substitute the milk with unsweetened almond or oat milk and use a dairy-free cream soup.
What can I do with leftovers? Shred the leftover chicken and use it in sandwiches, wraps, or over pasta.
Conclusion
Thank you so much for trying this Slow Cooker Creamy Ranch Chicken recipe! It’s one of my favorite easy meals to prepare when I want something warm, flavorful, and stress-free. The creamy ranch sauce, tender chicken, and hearty veggies make it a complete dinner everyone loves. I hope it becomes a staple in your meal rotation just like it has in mine. Happy cooking, and thank you for being part of this food-loving community!
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Slow Cooker Creamy Ranch Chicken
- Total Time: 5 hours 10 minutes
- Yield: 4 servings 1x
Description
Slow Cooker Creamy Ranch Chicken is an easy, comforting dish with tender chicken, creamy ranch sauce, and hearty vegetables all cooked to perfection in one pot.
Ingredients
4 boneless skinless chicken breasts
1 pound baby potatoes, halved
2 cups baby carrots
1 (10.5-ounce) can cream of chicken soup
1 package dry ranch dressing mix
1/2 cup whole milk
Fresh parsley for garnish (optional)
Instructions
- Get the Slow Cooker Ready: Lightly coat the interior of your slow cooker with non-stick spray.
- Layer the Vegetables: Spread the halved baby potatoes and baby carrots evenly across the bottom.
- Add the Chicken: Place the chicken breasts on top of the vegetables.
- Make the Sauce: In a medium mixing bowl, whisk together the cream of chicken soup, dry ranch dressing mix, and whole milk until smooth.
- Combine and Cook: Pour the creamy ranch mixture over the chicken and vegetables. Cover with the lid.
- Set and Forget: Cook on LOW for 4 to 5 hours, or until the chicken is thoroughly cooked and the vegetables are fork-tender.
- Serve and Garnish: Plate the chicken with the vegetables, spoon over the ranch sauce, and garnish with chopped parsley if desired.
Notes
Store leftovers in the fridge for up to 4 days. Reheat gently with a splash of milk. Freeze for up to 3 months and thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
Nutrition
- Serving Size: 1 plate
- Calories: 167
- Carbohydrates: 17g
- Protein: 18g