Creamy Crockpot Ranch Chicken

First published September 17, 2020. Last updated April 25, 2025, for editorial improvements.

🎥 Video

This creamy Ranch chicken is pure comfort food with almost zero effort—just 8 simple ingredients, 5 minutes of prep, and your slow cooker does the rest. It’s perfect for busy weeknights, potlucks, or those “I’ve been taxi-mom all day and I’m not cooking” kind of nights. Everything simmers low and slow until it’s butter-tender with its own rich gravy.

I like to serve it with drop biscuits so I don't miss a drop of that sauce!

🧾 Ingredients

Use boneless skinless chicken thighs instead of the boneless skinless chicken breast, or try the recipe with pork loin or thick cut pork chops.

You can use other condensed soups such as cream of mushroom or cream of celery to change up the flavor but stick with chicken stock rather than chicken broth. Stock has more flavor.

🔪 How to make Ranch chicken

Pat chicken dry with a paper towel (helps the seasoning stick) and then season with salt, pepper, and about half the ranch dressing mix. You'll want to add the vegetables to the bottom of the slow cooker with the chicken on top of them -that way the juices seep down and flavor the vegetables. Yum.

Mix your sauce ingredients and pour over the top then just cover and cook. Sometimes I like to add a cup or so of Monterey Jack or Cheddar cheese just at the end of the cooking time.

Oven and instant pot instructions are in the green recipe card below.

📖 Recipe

Crockpot Ranch Chicken

4.70 from 10 votes

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Easy, all in one dinner with 5 minutes of prep! Crockpot Ranch Chicken is made with tender chicken breast (or thighs) and vegetables all slow cooked to perfection in a rich, creamy gravy! It's a simple, throw together, one pot meal that's perfect for busy weeknights. Oven and Insta-pot instructions included.

Course dinner

Cuisine American - Southern

Prep Time: 5 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 5 minutes minutes

Servings:8

Calories:302

Author:Marye Audet-White

Ingredients

• ▢ 24 ounces tiny red potatoes, or Yukon Gold
• ▢ 16 ounces baby carrots
• ▢ 2 pounds boneless skinless chicken breasts, or thighs
• ▢ 21.5 ounces cream of chicken soup, 2-10.5 ounce cans
• ▢ ½ cup chicken stock
• ▢ 4 ounces chopped chiles, optional but really good
• ▢ 1 ounce Ranch seasoning mix

Instructions

• Season the chicken with salt, pepper, and a tablespoon of the Ranch dressing mix.
• Add the washed baby potatoes and carrots to the slow cooker. No need to peel.
• Top with the seasoned chicken.
• Blend the cream of chicken soup, chicken stock, chiles, and remaining Ranch dressing mix until smooth.
• Pour over the chicken and vegetables.
• Cook on low for 8 hours or on high for 4 hours.
• Shred the chicken or break it into chunks with a fork before serving.

Instant Pot

• Follow instructions 1-5 above.
• Place the lid on top of the Instant Pot and set the valve on top to seal.
• Press the "MANUAL" button and set the timer for 16 minutes.
• When the Instant Pot is finished cooking, do a "quick release" of the pressure.
• Remove the chicken and vegetables to a serving dish.

Oven

• Preheat the oven to 350F
• Grease a 13x9-inch pan
• Follow the instructions for seasoning the chicken.
• Put chicken in a layer in the 13x9-inch pan.
• Mix the sauce and pour over the chicken.
• Bake for 35-40 minutes or until chicken registers 160F on an insta-read thermometer.
• Cook the vegetables separately while the chicken is in the oven.
• Let stand for 5 minutes to allow the temperature to come up to 165F.

Notes

Storage:

Let come to room temperature and store in an airtight container in the refrigerator or cover with plastic wrap for 3-4 days.

You can freeze this dish IF you've used commercially prepared cream of chicken soup (Campbells, etc) AND if you remove the potatoes first. Store in a freezer bag or a freezer container for up to 3 months.

Tips:

• You can substitute cream of mushroom, cream of celery, or cream of broccoli soup for the cream of chicken.
• Leave the potatoes out and serve over rice or pasta.
• I like to add some milk to leftovers and turn it into a yummy soup.

You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 302kcal | Carbohydrates: 28g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 1050mg | Potassium: 965mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7991IU | Vitamin C: 21mg | Calcium: 45mg | Iron: 2mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

👩‍🍳 FAQs

Here are the questions I am most frequently asked about this recipe.

💭 Things to know

• Spray the inside of the crockpot with cooking spray to make cleanup effortless.
• You can substitute cream of broccoli, cream of celery, or cream of mushroom soup for the cream of chicken.
• You can add 8 ounces of cream cheese cut in squares to make it even richer and creamier. Stir it in before serving.
• Chop up leftovers, add some milk, and warm it up for a delicious soup.

📚 Related recipes

🍽️ Serve with

This creamy crockpot Ranch chicken recipe really is an all in one dinner that's perfect for those busy nights but if you've got a minute here are some great additions to the table -

Biscuits are always welcome at our house. They're a great way to sop up that gravy! These drop biscuits are especially easy. Cinnamon apples add color and flavor to the table and are a nice blend of side dish and dessert.

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