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
Video
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.1-1.5 pounds boneless skinless chicken breasts
- Cover the chicken with two cans of soup and ranch seasoning mix. Place your cubed cream cheese on top.20.5 ounces "cream of" soup, 2 Tablespoons ranch seasoning mix, 8 ounces cream cheese
- 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.6 ounces noodles
- We topped ours with a shredded Italian cheese blend and freshly ground black pepper.
Notes
- You can use frozen chicken in the slow cooker—but it’s not recommended.
- Slow cookers heat gradually and may not bring frozen meat to a safe temp fast enough.
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
I don’t have cream cheese, just cream cheese spread…. will that work? or can I just make it without the cream cheese?
Spread has a higher water content so it doesn’t behave the same. If you sip the cream cheese it’ll be an entirely different dish…
Can I shred a rotisserie chicken instead?
Sure but reduce cook time since you’ll just be melting everything together.
I made this last night, and it was excellent! My husband, our 2 teenagers, and I ate it right up. Next time I make it, I might try cream of broccoli soup, or just add a green vegetable. It wouldn’t be necessary for flavor (cream of chicken was perfect) maybe just for a little color.
Simple, with few items needed. It tasted very good. I might try chicken tenders next time., rather than breasts.
How would you reheat leftovers? Add a little liquid and reheat in the micorwave?
I don’t usually add anything but if you want to thin it a bit, you could add some milk. And yes, I just do the microwave.
I cannot use soups is there a way to substitute with broth and a white sauce thickeninger?
Hi Betty, I have a cream of soup substitute >> https://www.persnicketyplates.com/homemade-cream-of-chicken-soup-substitute/
Can I cook on high to reduce the time?
Yes, but you run the risk of it drying out.
Will it hurt to leave on for longer period on low.. I work and my crockpot goes to warm after a minimum of 8 hrs.
You just run the risk of it drying out if it goes too long.
Is this 5 hours on low or high heat?
Step 3 says on low 🙂
Can I use boneless chicken thighs?
Sure 🙂
I’m making this right now and it looks and smells delicious!! However, it’s starting to burn a little around the edges of the crock pot. I’ve had it on low the whole time and it’s only been cooking for 4 hours. Should it be ok to turn it off, or just down to “warm”?
Do you have a meat thermometer? As long as the chicken hits an internal temp of 165°, you’re good. Slow cookers run hot these days so 4 hours on low might have been enough (assuming you started with fresh, not frozen, chicken).
Could you cook this on high for a shorter amount of time? Or maybe in a stock pot instead?
You run the risk of the chicken drying out if you cook it on high. A stock pot would work.
If I double the recipe will 2 packages of cream cheese be too much?
It should be ok if you’re doubling everything else. You could do 1.5 bricks to be safe.
Can you freeze leftovers?
Cream sauces don’t always freeze well, they can separate when reheated, but it should be ok. I would keep separate from the noodles if you plan on freezing the chicken.
What if I only used one can of cream of chicken soup and two packets of cream cheese will that matter?
Yes, it matters 🙂 It’ll change the consistency & flavor.
What a great set it and forget it meal using pantry staples! Made by request for my daughter and she and her friend devoured it. My husband added buffalo sauce to his and loved it too. Will definitely make again!
Ooh I love the buffalo sauce idea.
It seams a little thick, do we not use any chicken broth
My family request it monthly. I find it easy and yes delicious!
Thanks, Patty!
Super easy and my family loved it! Thank you! Happy birthday!!
This looks so good! My family loves chicken and pasta dishes and I love cooking with my crock pot! So the recipe is right up our alley! I can’t wait to try! Thank you!