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Creamy Ranch Slow Cooker Chicken

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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!

creamy ranch chicken in a white bowl

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.

chicken cutlets laid out with a slow cooker

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.
  • Noodles – you’ll need about 6 oz (or half a box) so use whatever you have on hand or your favorite.

overhead shot of creamy ranch chicken in a slow cooker

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.

overhead shot of bowtie noodles in white bowls

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.

fork full of creamy ranch chicken made in the crockpot

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

bowl of creamy ranch chicken topped with cheese & parsley

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Creamy Ranch Slow Cooker Chicken

Melissa | Persnickety Plates
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!
4.81 from 143 votes
Prep Time 10 mins
Cook Time 5 hrs
Total Time 5 hrs
Course Main Course
Cuisine American
Servings 4 servings
Calories 331 kcal

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: 1gCalories: 331kcalCarbohydrates: 3gProtein: 27gFat: 22gSaturated Fat: 11gCholesterol: 134mgSodium: 335mgPotassium: 497mgSugar: 1gVitamin A: 795IUVitamin C: 1.3mgCalcium: 61mgIron: 0.6mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Originally published February 15, 2012

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  1. Tana says

    Do you think sour cream would be ok to use instead of cream cheese?

  2. Lena says

    Can you cook stove top if using already precooked chicken such as rotisserie chicken? If so how long and at what temp would u prepare sauce and chicken?

    • Melissa Williams says

      Sure, it would be quick, you’re just melting the cream cheese and bringing everything together. You could let it simmer on low while the noodles are cooking.

  3. Lindsay says

    5 stars
    It was very quick, easy and good

  4. Margaret says

    We really loved this, but the cream cheese didn’t melt. It was delish! Just wondering if anyone else had this problem? Thanks for sharing!

    • Melissa Williams says

      I’m glad you liked it! Was the cream cheese room temp when you added it?

  5. Melissa P says

    What size cans of soup do you use? Family size?

  6. Margaret says

    5 stars
    This was an amazingly quick and delish meal, but my cream cheese didn’t melt. Cream cheese was room temp,really soft and cut in all cubes. Maybe next time I will mix soups with cream cheese. What do you think?

    • Melissa Williams says

      Hmm, it should’ve melted. You could definitely mix it first, just adds an extra step. Did you use full fat, regular cream cheese?

  7. Dusti sims says

    Can you use cream of mushroom soup?

    • Melissa Williams says

      Yes, that will work, just give you some different flavors.

  8. Elizabeth says

    Can I use canned chicken?

    • Melissa Williams says

      I suppose, but I’ve never done it. You’d just be heating it through at that point so it would only need about an hour or two, depending on your slow cooker.

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