Crockpot Ranch Chicken
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.
Servings: 6
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
Calories: 367kcal | Carbohydrates: 9g | Protein: 36g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 139mg | Sodium: 1003mg | Potassium: 655mg | Fiber: 0.05g | Sugar: 2g | Vitamin A: 643IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg
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