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Creamy Bacon Ranch Chicken-Slow Cooker. A simple, hearty dinner that practically makes itself — just toss everything in and let the slow cooker do all the work.
This slow cooker bacon ranch chicken is one of those easy dinners I always come back to on busy days. You just put cream cheese right on top of raw chicken, shake on a few things from your pantry, and walk away. By dinnertime, everything turns into a thick, creamy sauce that tastes like something from your favorite comfort food restaurant — but you made it on a regular Tuesday night! The ranch and bacon flavors are ones kids and grown-ups both love, and that yummy sauce works great over noodles, rice, or stuffed inside sandwiches.
I love spooning this creamy chicken over mashed potatoes, egg noodles, or rice so all that good sauce gets soaked up. Steamed green beans, broccoli, or a simple salad on the side keeps things from feeling too heavy. For a fun family dinner, shred the chicken and pile it on toasted buns or slider rolls with some shredded lettuce. Leftovers warm up really well the next day, especially rolled up in a tortilla with a little extra cheese and whatever veggies you have around.
Servings: 4
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 (8-ounce) block cream cheese, cut into big cubes
- 1 (1-ounce) packet dry ranch seasoning mix
- 6 slices cooked bacon, crumbled up
- 1/2 cup low-sodium chicken broth
Creamy Bacon Ranch Chicken-Slow Cooker
Creamy Bacon Ranch Chicken: Directions
- Lay the raw chicken breasts flat on the bottom of your slow cooker in one even layer.
- Place the cream cheese cubes right on top of the chicken, spreading them out as evenly as you can so they melt all over as everything cooks.
- Shake the dry ranch seasoning mix evenly over the chicken and cream cheese.
- Pour the chicken broth around the sides of the chicken and cream cheese — not straight on top — so the seasoning stays on while still giving everything enough moisture to cook nicely.
- Put the lid on and cook on LOW for 4 to 6 hours, or on HIGH for 2 and a half to 3 and a half hours, Cook it until the chicken is very soft and easy to pull apart with a fork.
- About 20 minutes before you want to eat, take the lid off and use two forks to shred the chicken right inside the slow cooker. Stir everything together well so the melted cream cheese and juices mix into one smooth, creamy sauce that covers all the chicken.
- Stir in the crumbled bacon, but save a small amount to sprinkle on top when serving if you like. Give it a taste and add a little salt and pepper if it needs it.
- Put the lid back on and let everything sit on WARM for 10 to 15 minutes so the sauce thickens up a little. Serve it hot over mashed potatoes, pasta, rice, or on buns, and top with the bacon you saved.
