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Ranch Chicken Crock Pot Recipe

Tender, juicy, and flavorful shredded ranch chicken comes together in the slow cooker with just 10 minutes of prep!

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 6 people
Calories: 209 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (1 ounce) packet dry Ranch salad dressing and seasoning mix (such as Hidden Valley brand)
  • ¼ cup low-sodium chicken broth or water
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried chives
  • ½ teaspoon dried parsley flakes
  • ¼ teaspoon dried dillweed
  • ¼ teaspoon ground mustard
  • ¼ teaspoon ground pepper
  • 2 lbs. boneless skinless chicken breasts or boneless skinless chicken thighs
  • Optional garnish: chopped fresh parsley, chives, or sliced green onions

Instructions

    Cup of Yum
  1. Grease the inside of a slow cooker with nonstick cooking spray. In the slow cooker, whisk together the condensed soup, Ranch seasoning mix, chicken broth, garlic powder, onion powder, chives, parsley flakes, dillweed, ground mustard, and ground black pepper.
  2. Add the chicken and turn to make sure that the meat is well coated in the sauce on all sides.
  3. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken is done when it reaches an internal temperature of 165°F. Shred the chicken with two forks and give everything a good stir so that the meat is well combined with the sauce. Taste and season with kosher salt and extra ground black pepper, if desired. Garnish with chopped fresh herbs or sliced green onions and serve!

Notes

  • To feed a larger family (or to have plenty of leftovers), double all of the ingredients and cook 4 lbs. of chicken. The rest of the cooking instructions remain the same.
  • Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact cooking times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Sometimes it’s done in as little as 1 ½ hours on HIGH, though. Just get familiar with your pot and adjust accordingly.
  • Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact cooking times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Sometimes it’s done in as little as 1 ½ hours on HIGH, though. Just get familiar with your pot and adjust accordingly.
  • The meat is done when it reaches an internal temperature of 165°F. It will not be pink in the center, and it should be easy to shred with two forks.
  • The meat is done when it reaches an internal temperature of 165°F. It will not be pink in the center, and it should be easy to shred with two forks.
  • After you shred the chicken, you can thin the sauce with a little bit of extra water, broth, or even milk. It's easier to add extra liquid at the end if needed, rather than dealing with a watery sauce if you include too much at the beginning.
  • After you shred the chicken, you can thin the sauce with a little bit of extra water, broth, or even milk. It's easier to add extra liquid at the end if needed, rather than dealing with a watery sauce if you include too much at the beginning.

  • If serving the chicken in sandwiches or wraps, try drizzling a little bit of barbecue sauce on top. The sweet, smoky sauce is delicious with the herby, creamy chicken. Use 1 (8 ounce) block of cream cheese instead of the condensed soup (like a "crack chicken" recipe). If using cream cheese, season the chicken with the herbs, spices, and Ranch seasoning mix, add the water or broth, and then place the diced cream cheese on top of the chicken. The cream cheese will melt as the chicken cooks, creating the creamy sauce.

    To feed a larger family (or to have plenty of leftovers), double all of the ingredients and cook 4 lbs. of chicken. The rest of the cooking instructions remain the same.

    Make it spicy by adding cayenne pepper, crushed red pepper flakes, or a can of Rotel tomatoes and green chilies. Add crispy crumbled or chopped bacon to the chicken and sauce at the very end. Instead of the condensed cream of chicken soup, try another flavor like cream of celery soup or cream of mushroom soup.

  • If serving the chicken in sandwiches or wraps, try drizzling a little bit of barbecue sauce on top. The sweet, smoky sauce is delicious with the herby, creamy chicken.
  • Use 1 (8 ounce) block of cream cheese instead of the condensed soup (like a "crack chicken" recipe). If using cream cheese, season the chicken with the herbs, spices, and Ranch seasoning mix, add the water or broth, and then place the diced cream cheese on top of the chicken. The cream cheese will melt as the chicken cooks, creating the creamy sauce.
  • To feed a larger family (or to have plenty of leftovers), double all of the ingredients and cook 4 lbs. of chicken. The rest of the cooking instructions remain the same.
  • Make it spicy by adding cayenne pepper, crushed red pepper flakes, or a can of Rotel tomatoes and green chilies.
  • Add crispy crumbled or chopped bacon to the chicken and sauce at the very end.
  • Instead of the condensed cream of chicken soup, try another flavor like cream of celery soup or cream of mushroom soup.

Nutrition Information

Serving 1/6 of the chicken Calories 209kcal (10%) Carbohydrates 6g (2%) Protein 33g (66%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.02g Cholesterol 99mg (33%) Sodium 353mg (15%) Potassium 880mg (25%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 529IU (11%) Vitamin C 5mg (6%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 209

% Daily Value*

Serving 1/6 of the chicken
Calories 209kcal 10%
Carbohydrates 6g 2%
Protein 33g 66%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.02g 1%
Cholesterol 99mg 33%
Sodium 353mg 15%
Potassium 880mg 19%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 529IU 11%
Vitamin C 5mg 6%
Calcium 13mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.