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.
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🎥 Video
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!
📖 Recipe
Crockpot Ranch Chicken
Print Pin Recipe Rate RecipeIngredients
- 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
- 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.
Nutrition Facts
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.
🧾 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.
👩🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
Chicken should always be fresh or thawed overnight in the refrigerator before slow cooking. Harmful bacteria can grow during the long cooking process when the chicken is frozen.
Homemade soups tend to make this sauce watery. If you do use the homemade soup do not try to freeze this.
Always cook chicken breasts on low for the best, most tender result.
💭 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.
Marye's notes:
No time for the crockpot? You can bake this ranch chicken recipe in the oven for 45 minutes or until it registers 160F on an insta-read thermometer. Let stand for 5 minutes to allow the temperature to come up to 165F. I'd cook the vegetables separately if you do it this way.
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🍽️ 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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Brandi Szpotek says
Oh man I love this I made it like 2 days ago and we loved it. Then I made yesterday for the whole household of 9 and added bacon bits it was even more Awesome! Thank you for this recipe I will for sure be making this more often and its so easy.
Kimmie says
Love this easy and delicious recipe! My husband loves it!
B says
Hi. Have you ever made this with any Ranch salad dressing rather than the ranch dressing dry mix? If so, what do you recommend? Thanks.
Marye says
No. You have to use the dry seasoning.
Cindy says
I love this crockpot version of one of my favorite dinners - thank you!
Camden says
Ranch chicken in the crockpot, served with biscuits, is the ultimate comfort food!