Ranch Chicken
A creamy and savory Ranch Chicken made in the crock pot, perfect for busy weeknights and family dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts You can swap with turkey if desired.
- 1 packet ranch seasoning mix Use preferred brand.
- 10.5 oz cream of chicken soup Can substitute with low-fat version.
- 1/2 cup chicken broth Add more if needed for desired consistency.
- 1/2 cup sour cream Consider Greek yogurt for a healthier option.
- 1/2 teaspoon garlic powder For additional flavor.
- 1/2 teaspoon onion powder For seasoning.
- 1/4 teaspoon black pepper Adjust to taste.
- 1 tablespoon olive oil Optional for searing the chicken.
- 1 cup shredded cheddar cheese Optional topping.
- to taste Fresh parsley for garnish Optional for presentation.
Instructions
Preparation
- If desired, heat olive oil in a pan over medium heat and sear the chicken breasts on both sides until golden brown (about 2-3 minutes per side).
- In the crock pot, add the cream of chicken soup, ranch seasoning mix, chicken broth, garlic powder, onion powder, and black pepper. Stir to combine.
- Place the seared or raw chicken breasts into the crock pot, ensuring they’re coated with the sauce mixture.
Cooking
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked.
- Once cooked, shred the chicken using two forks and mix it back into the creamy sauce.
Finishing Touches
- Stir in the sour cream for added creaminess and flavor. Garnish with shredded cheese and parsley, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to three months. Ensure it warms through completely when reheating. Consider adding chopped vegetables for additional nutrition and flavor.