Creamy Ranch Slow Cooker Chicken

Five ingredient, very simple Slow Cooker Creamy Ranch Chicken can quickly be thrown together in the crock pot for a meal the whole family will love!

Click HERE to save recipe to Pinterest

CREAMY RANCH SLOW COOKER CHICKEN

I first posted this recipe in February 2012 with one sucky picture and nothing about it so I figured it was time for a revamp.

Slow Cooker Honey Bourbon Chicken has been my most popular post for over a year so I’m pretty sure the world likes slow cooker chicken recipes. I get it, they’re easy and family friendly. They’re some of my favorites, too.

INGREDIENTS

Here’s what you need to make this dish:

• Chicken – Boneless, skinless chicken breasts. A pound to a pound and a half will do.
• Cream Cheese – I like to use full fat cream cheese but I’m sure you could use the lightened up version. Either way, make sure that it’s room temperature and cubed. It helps it to melt in the slow cooker.
• Two cans of “Cream of” Soup – I used one Cream of Chicken and one Cream of Onion. You can use whatever you like – onion, chicken, celery, mushroom, etc. I also get that some of you don’t like to use the “cream of” soups (they’re high in sodium, I know). I don’t mind using them every once in awhile, but if you’re opposed (or don’t have any on hand), you can make your own with this cream soup substitute recipe.
• Ranch Seasoning Mix – You’ll need one packet. Again, if you don’t like using store bought, you can make your own, here’s a recipe.
• Noodles – you’ll need about 6 oz (or half a box) so use whatever you have on hand or your favorite.

TOOLS FOUND ON AMAZON TO HELP YOU:

• Set ‘n Forget Slow Cooker – Maybe you have an actual “Crock Pot” brand slow cooker, but I have and love this Hamilton Beach version and I love that after the set cooking time is done, it automatically switches over to “warm”. Great for my long days.
• Spoon & Ladle Set – I have and love this set. It’s heat safe, easy to clean, and perfect for breaking up the cooking chicken, then spooning it over the noodles.
• Colander with a handle – I thought a handle on my colander was unnecessary when my husband bought me one but I love it. It’s easier to safely drain noodles without getting a steam bath.

CAN YOU PUT FROZEN CHICKEN IN THE SLOW COOKER

Can you? Yes. Should you? No. A slow cooker cooks slowly (hence the name). It doesn’t bring meat up to a safe temperature quickly enough to start from frozen. Will it kill you? Probably not, but now that I know better, I always start with thawed chicken.

NEED MORE CROCKPOT CHICKEN DINNERS IN YOUR LIFE? TRY THESE:

• Crock Pot Chicken Alfredo
• Creamy Italian Crock Pot Chicken
• Crock Pot Salsa Chicken
• Crockpot King Ranch Chicken

CONNECT WITH PERSNICKETY PLATES!

Follow along on my social media so you never miss a post!

Facebook | Twitter | Pinterest | Instagram

I made a fun group on Facebook for sharing recipes, asking questions, and talking about food. I’d love to have you! Request to join HERE.

Also, sign up to receive an email in your inbox for each new recipe:

FREE EMAIL SUBSCRIPTION & EBOOK

If you MAKE & LOVE this recipe, share it on Instagram and tag me @melissa_pplates and/or #persnicketyplates so I can see it. I LOVE seeing what you make & I’ll share it in my stories!

Creamy Ranch Slow Cooker Chicken

Five ingredient, very simple Slow Cooker Creamy Ranch Chicken can quickly be thrown together in the crock pot for a meal the whole family will love!

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: slow cooker creamy ranch chicken

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours

Servings: 4 servings

Calories: 331kcal

Author: Melissa | Persnickety Plates

Ingredients

• 1-1.5 lbs boneless skinless chicken breasts
• 8 oz. cream cheese softened & cubed
• 2 cans "cream of" soup I use Cream of Onion or Cream of Chicken
• 1 packet Ranch seasoning mix
• 6 oz noodles cooked

Instructions

• Trim your chicken breasts and lay into the slow cooker.
  
• Cover the chicken with two cans of soup and ranch seasoning mix. Place your cubed cream cheese on top.
• Cover and cook on low for approximately 5 hours, stirring occasionally. I broke up the chicken as it cooked.
• Cook whatever noodles you like and pour them into the chicken mixture. Or keep them separate and ladle the chicken mixture over noodles.
  
• We topped ours with a shredded Italian cheese blend and freshly ground black pepper.

Nutrition

Serving: 1g | Calories: 331kcal | Carbohydrates: 3g | Protein: 27g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 134mg | Sodium: 335mg | Potassium: 497mg | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 1.3mg | Calcium: 61mg | Iron: 0.6mg

Tried this recipe?Tag @melissa_pplates or use #persnicketyplates!

Originally published February 15, 2012