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This easy Crockpot ranch chicken recipe is a time-saving meal that makes creamy and zesty shredded chicken! It’s perfect served over rice or potatoes or in sandwiches.
You may also like my Ham and Lentil Soup (Slow Cooker) or Mississippi Sloppy Joes next.
Why you’ll love it
This dump-and-go Crockpot chicken recipe is another great way to use kitchen staples like ranch seasoning, condensed soup, and cream cheese. With just 10 minutes of prep, this makes the ideal low-effort dinner that kids will love. I know I can’t resist ranch!
The chicken slowly simmers in the savory, herbaceous, and comforting sauce, and it becomes fall-apart tender. That slow cooked texture is unmatched! This versatile ranch chicken can be paired with mashed potatoes, buttered noodles, rice, or in buns.
What you’ll need
- Condensed cream of chicken soup – everyone’s favorite shortcut in a can for sauces
- Chicken broth – make sure to use the low-sodium variety since there’s salt elsewhere
- Ranch seasoning – a packet of Hidden Valley is my go-to!
- Onion powder, garlic powder, and pepper – pantry ingredients to amp up savory flavor
- Chicken – we’re using boneless skinless chicken breasts
- Cream cheese – for that signature tang and creaminess
- Parsley – optional but recommended pop of freshness/contrast
Pro tip
Cutting the cream cheese into cubes first ensures that it melts in evenly and is distributed perfectly in every spoonful of the delicious sauce.
How to make Crockpot ranch chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Combine the condensed soup, broth, ranch seasoning, onion and garlic powder, and pepper together in a bowl. Place the chicken in your slow cooker side by side. Pour the sauce over top, and add the cream cheese cubes over top.
Cover, and cook on high or low depending on your preference. Once cooked, shred with two forks. Top with fresh parsley if using, and toss with the sauce. Serve with suggested pairings below.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my tried and true Crockpot model.
- I mix the sauce together in one of these sturdy glass prep bowls, and these magnetic nested measuring spoons are very handy.
- This can opener is perfect for the soup. Mine isn’t dull after 10+ years!
Substitutions and variations
- If you’re worried about salt content, you could make your own Homemade Ranch Seasoning.
- You can definitely use boneless skinless chicken thighs instead if you prefer.
- For a similar recipe with Italian dressing mix, try my Crockpot Italian Chicken instead.
What to serve with Crockpot ranch chicken
- Pair with my reader fave Garlic Mashed Potatoes, an Easy Baked Potato, or these Quick and Easy Garlic Butter Noodles.
- This ranch shredded chicken makes awesome sandwiches! Throw a generous amount in soft brioche buns along with a few slices of my Oven Bacon or Air Fryer Bacon. Maybe some scallions or Quick Pickled Red Onions too!?
- For some greens, a side salad with this zesty Homemade Italian Dressing can’t be beat.
Leftovers and storage
- Store leftover ranch chicken for 3-4 days in the fridge in an airtight container
- Reheat slowly over a low heat on the stove in a covered saucepan or in short intervals in the microwave.
- If you decide to freeze it, it may change texture a bit, but you can freeze it for up to 3 months.
If you made this slow cooker ranch chicken recipe, please leave a star rating and review in the comments section below! I’d love to hear from you, or tag me on Instagram.
Crockpot Ranch Chicken
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1/2 cup low sodium chicken broth
- 1 (1 ounce) packet ranch seasoning I use Hidden Valley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pepper to taste
- 2 pounds boneless skinless chicken breasts about 4 medium chicken breasts
- 8 ounces cream cheese softened and cubed
- Chopped fresh parsley optional, to taste
Instructions
- In a medium prep bowl, stir the cream of chicken soup, chicken broth, ranch seasoning, onion powder, garlic powder, and pepper together.
- Place the chicken breasts side-by-side in your Crockpot. Pour the bowl mixture over top and then add the cream cheese on top (you don't need to stir). Cover and cook on high for 3 hours or low for 5-6 hours.
- Using two forks, shred the chicken right in the slow cooker. Sprinkle in the parsley if using. Toss/stir so it's coated with the sauce. Serve over rice, mashed potatoes, noodles, or in buns.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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