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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 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
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- 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.
Tools you’ll need
- 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 dinner recipes? Try these:
- Crock Pot Chicken Alfredo
- Creamy Italian Crock Pot Chicken
- Crock Pot Salsa Chicken
- Crockpot King Ranch Chicken
Creamy Ranch Slow Cooker Chicken
Ingredients
- 1-1.5 pounds boneless skinless chicken breasts
- 8 ounces cream cheese softened & cubed
- 20.5 ounces "cream of" soup two (2) 10.5 ounce cans of Cream of Onion or Cream of Chicken
- 2 Tablespoons ranch seasoning mix or 1 packet
- 6 ounces noodles cooked
Instructions
- Trim your chicken breasts and lay into a 6 quart 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.
Video
Nutrition
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.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published February 15, 2012
Do you think sour cream would be ok to use instead of cream cheese?
You’ll have a different result 🙂
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?
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.
Came here to ask the same thing
It was very quick, easy and good
Thanks, Lindsay!
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!
I’m glad you liked it! Was the cream cheese room temp when you added it?
My cream cheese semi melted and when I went to mix it in it looked chunky.. hoping it tastes better than it looks…
What size cans of soup do you use? Family size?
10.5 oz. I’ll fix that above 🙂
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?
Hmm, it should’ve melted. You could definitely mix it first, just adds an extra step. Did you use full fat, regular cream cheese?
Can you use cream of mushroom soup?
Yes, that will work, just give you some different flavors.
Can I use canned chicken?
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.
Excited to try this! Question- with the 2 cans of soup, do I also add the 1 can of water per soup? Or is it just the can of condensed soup and skip the water step? Thanks!
No water, just soup (unless you want a thinner, less creamy sauce).
I am going to try this, but am having 6 people and receipe is for four . Would I add another can of soup and another chicken breast maybe?
Yes, that should be fine. Just watch the cook time with more chicken in the crockpot, it’ll likely have to go a bit longer.
Can you cook n HIGH for 4 hrs instead?
Yes, but with most slow cookers, it would probably only take 3 hours. Check it at 3 if you can 🙂
My kids and I loved it. My boys are 20 and 15. They say this is a keeper recipe.
Can this be made using the instant pot? If so what would the instructions be?
I made this last night, using 5 chicken breasts, 3 cans soup and 1 1/2 pkg ranch, and about 10 oz cream cheese since that is all I had. I added a full bag of spinach and sun dried tomatoes at the end. Not only did it taste good, this added some color to the dish. I made it the evening before I served it, then I only had to boil the pasta, and I added a little chicken broth to thin it out. It was delicious! Our 6 year old grandson went for a 3rd helping! I have made 3 of your recipes now, and they are always a big hit at our house.
Happy to hear that, Mary! I have a feeling you’ll like my slow cooker chicken alfredo with those additions you made 🙂
My family absolutely loves this recipe. It was so quick and easy to make. My only problem was waiting to eat it , the aroma is amazing! Has anyone tried to freeze the leftovers? Thanks!
I’m glad you love it! I haven’t tried to freeze this one because 1) we never have much leftover lol, and 2) creamy sauces don’t always freeze well. The consistency often changes when thawing it.
I partially cooked the cut-up chicken breasts (just to give it a bit more color and flavor) before adding it to the Crockpot. I added a bag of frozen cut-up broccoli to boost the nutritional value of this recipe. I used half a box of tri-colored rotini pasta for the pasta. Very good comfort entree for my weeknight dinners (alternating with another cooked crockpot entree).
Thank you, Ken! Love the addition of broccoli.
I partially cooked the cut-up chicken breasts (just to give it a bit more color and flavor) before adding it to the Crockpot. I added a bag of frozen cut-up broccoli to boost the nutritional value of this recipe. I used half a box of tri-colored rotini pasta for the pasta. Very good comfort entree for my weeknight dinners (alternating with another cooked crockpot entree).
My family enjoyed this recipe and I’m glad I found it and you. I can now come out my shell and try different meals for my family. I will absolutely continue to make more of your recipes. Do you have more recipes that are meatless? I love eating meat but, sometimes I like to take a break from it lol.
Happy to hear that! I don’t always share my vegetarian favorites but I have quite a few in my vegetarian category 🙂
great recipe thanks. I add frozen pepper strips(last hour of cooking) and serve over cous cous. Delicious.
I like the pepper addition, thanks for letting me know!
I usually don’t comment, but this is a wonderful recipe! Everyone loved it. Thank you so much for sharing this with us. You deserve 👏. Followed it completely and turned out like your posted pictures 😋 Can’t wait to try more of your recipes.
yay ♥ ALWAYS comment – it’s super appreciated & helpful to others. I’m so glad you liked it 🙂