5.0 from 9 votes
Crockpot Ranch Chicken
This mouthwatering Crockpot Ranch Chicken recipe is just too good to be just an appetizer! It’s absolutely overloaded with flavor, is so dreamy and creamy, and is a bit addictive, keeping you coming back for bite after bite. Just 4 main ingredients makes it truly a dump and go main dish or appetizer. And I've made this small batch, but it easily doubles for a crowd.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 4 - 6 Servings
Calories: 590 kcal
Cuisine:
American
Ingredients
Into the Crockpot
- 1 ½ pounds chicken about 2 large, boneless, skinless chicken breasts (may use frozen, see notes)
- 1 package Ranch dressing mix I use organic Ranch dressing mix
- 8 ounces cream cheese does not have to be softened
- 4 ounces green chiles 1 can, undrained
Garnish, Optional
- 6 lices Bacon cooked and crumbled
- 1 cup cheddar cheese shredded
- 2 green onions chopped
Instructions
- This is a small batch recipe, great for a small gathering or party, or family dinner, double the recipe for a crowd!
- Add chicken to bottom of crockpot, sprinkle with dry ranch seasoning mix, green chilies, then place cream cheese blog on top of chicken. Cover and cook on LOW 4-5 hours or on HIGH 2 ½-3 hours. See notes for frozen chicken, I do not recommend using the high setting for chicken.
- Shred chicken with two forks, or place chicken in stand mixer with paddle attachment and turn on low, it will shred the meat, but watch it, you don't want it to turn it to mush.
- Stir ranch cheesy mixture, then return shredded chicken to slow cooker, sprinkle with cheese if desired, and sprinkle with bacon, cover until melted.
- Serve Crack chicken on buns, in tacos, over rice, with pasta, in a salad, use in enchiladas, quesadillas, as a dip with chips– be creative! Garnish with green onions before serving.
Cup of Yum
Notes
- I typically use frozen boneless, skinless chicken breasts when making crock pot dinners. If you are around, frozen chicken will be ready when cooked on low in the crockpot for 5-6 hours, but read on if you need it to hang out a bit longer.
- Start with frozen chicken when you know you are going to be gone for 8 or more hours. You are less likely to have dry chicken, by starting with frozen chicken in the slow cooker.
- My recommendation is to start with frozen chicken, add your ingredients and set on low for 6-8 hours with it defaulting to warm after it’s done. Then all you need to do when you get home is shred the chicken and cook your pasta! PRESTO! Dinner!
- Serving Suggestion | Place generous amount of ranch chicken on Hawaiian roll sliders or similar, wrap individually in foil and return to clean crockpot, cover and and place on warm! Portable sandwiches!!
- My preference is to place in saucepan on the stove, add a tablespoon of water, cover and allow to warm over the lowest setting, stirring occasionally. Microwave in short 30-second bursts and stir each time to be sure it heats evenly.Place into baking dish, cover with foil and heat in 300-325 F degree oven for 30 minutes.
Nutrition Information
Serving
1serving
Calories
590kcal
(30%)
Carbohydrates
8g
(3%)
Protein
35g
(70%)
Fat
45g
(69%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Trans Fat
0.2g
Cholesterol
185mg
(62%)
Sodium
935mg
(39%)
Potassium
428mg
(12%)
Fiber
0.5g
(2%)
Sugar
2g
(4%)
Vitamin A
1035IU
(21%)
Vitamin C
12mg
(13%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 6 Servings
Amount Per Serving
Calories 590
% Daily Value*
| Serving | 1serving | |
| Calories | 590kcal | 30% |
| Carbohydrates | 8g | 3% |
| Protein | 35g | 70% |
| Fat | 45g | 69% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 185mg | 62% |
| Sodium | 935mg | 39% |
| Potassium | 428mg | 9% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 1035IU | 21% |
| Vitamin C | 12mg | 13% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.