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Creamy Ranch Chicken In Slow Cooker… Put the block of cream cheese right on top of raw chicken breasts, along with 3 simple ingredients, right into your slow cooker. It makes a super creamy dinner that’s always my first pick when I cook this way.
Slow Cooker Creamy Ranch Chicken
Servings: 4
Creamy Ranch Chicken In Slow Cooker
Ingredients
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2 pounds boneless, skinless chicken breasts
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1 (8-ounce) block cream cheese
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1 (1-ounce) packet dry ranch seasoning mix
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1/2 cup low-sodium chicken broth
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1/2 cup sour cream
Creamy Ranch Chicken In Slow Cooker: Directions
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Lay the raw chicken breasts flat in a single layer at the bottom of your slow cooker.
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Sprinkle the whole dry ranch seasoning packet evenly across the chicken breasts.
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Pour the chicken broth carefully around the edges of the chicken, so it doesn’t rinse away too much of that ranch seasoning.
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Take the cream cheese block out of its wrapper and set it straight on top of the seasoned raw chicken breasts, right in the middle of the slow cooker.
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Put the lid on tight and let it cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours. Wait until the chicken gets really soft and you can shred it easily with a fork.
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When the chicken is done, lift the lid and use two forks to pull apart the chicken breasts right there in the slow cooker. Mix them into the melted cream cheese and all those tasty cooking juices.
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Stir in the sour cream until everything turns into a smooth, creamy sauce that covers all the shredded chicken nicely. Give it a taste, and if you want, add a bit of salt and pepper to make it perfect.
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Put the lid back on and switch to WARM for about 5 to 10 minutes so the sauce gets a little thicker. Then dish up your creamy ranch chicken over mashed potatoes, noodles, or rice.
Variations & Tips
Want some crunch? Stir in 1 to 2 cups of thawed frozen peas and carrots or mixed veggies in the last 30 minutes of cooking. For a flavor boost, toss in 4 to 6 slices of cooked, crumbled bacon right before you serve it. If dark meat is your thing, try boneless, skinless chicken thighs—they stay extra moist; just cut off extra fat and stick to the same cooking times.
To make it a tad healthier, switch the sour cream for plain Greek yogurt and use reduced-fat cream cheese, but know the sauce might not be quite as rich. Need more sauce? Bump up the chicken broth to 3/4 cup and spoon in a couple extra dollops of sour cream at the end.
You can even make this a sandwich by piling the creamy chicken onto toasted buns with a slice of cheddar or Swiss cheese on top. Leftovers stay good in the fridge for up to 3 days and warm up best on the stove or microwave with a splash of broth or milk if the sauce got too thick.
