Check out these other yummy (and easy) slow cooker recipes. One of our other favorites is Tex-Mex Fiesta Chicken!
Crockpot ranch chicken is so quick and easy to throw together!!
❤️ Why you'll love this recipe
- Easy, slow cooker recipe with just 8 ingredients.
- 4 quick steps to prep in less than 5 minutes.
- It's easy to sneak extra veggies in (think peas, green beans, etc).
What's not to love about creamy comfort food that is so easy it's almost effortless?
Just toss the ingredients for this creamy, crockpot Ranch chicken in your slow cooker and by dinnertime you'll have a delicious chicken stew with its own gravy!
Your family will be licking their plates, promise.
🧾 Ingredients
You can use other condensed soups such as cream of mushroom or cream of celery if desired.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Season the chicken with salt, pepper, and part of the Ranch dressing mix.
- Add the vegetables to the slow cooker and top with chicken.
- Mix the sauce ingredients.
- Cover and cook on low for 8 hours. See? Easy!
Instant Pot Instructions
- Follow instructions 1-3 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 Instructions
- 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.
🥄 Cook along!
🥫 Storage
Ranch chicken leftovers should be refrigerated and eaten within 4 to 5 days.
Freeze this dish for up to 3 months. The chicken freezes well but the potatoes do not. Remove them before freezing.
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
💭 Tips
Expert Tip: 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.
- Boneless pork chops instead of chicken are a great variation!
- Use the condensed cream of chicken soup right out of the can - no need to add milk or water.
- You can substitute cream of mushroom, cream of celery, or cream of broccoli 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.
- Leftovers freeze well.
- Leave the potatoes out and serve over rice or pasta.
👩🍳 FAQs
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
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.
Store, tightly covered, in the refrigerator for 4 days or freezer for 3 months. If freezing remove the potatoes - they don't freeze well.
Homemade soups tend to make this sauce watery. If you do use the homemade soup do not try to freeze this.
📖 Get the book!
📚Easy Weeknight Dinners!
Who doesn't need more easy, weeknight dinner recipes? Check out these 30 family friendly, budget friendly family dinners that are freezable, make-ahead, and can be on the table in minutes.
🍽️ Serve with
This creamy crockpot Ranch chicken recipe really is an all in one dinner 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!
- Cinnamon apples add color and flavor to the table. Added bonus? They can sub for dessert!
This is a family friendly, deliciously easy slow cooker chicken stew!📚 Related recipes
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Crockpot Ranch Chicken
Equipment Needed
Ingredients
- 24 ounces baby potatoes
- 16 ounces baby carrots
- 2 pounds boneless chicken, breasts or thighs
- 21.5 ounces cream of chicken soup, 2-15.75 ounce cans
- ½ cup chicken stock
- 4 ounces chopped chiles
- 1 ounce Ranch dressing 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.
- 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.
- Break the chicken 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
- Boneless pork chops instead of chicken are a great variation on this dish!
- Use the condensed cream of chicken soup right out of the can - no need to add milk or water.
- You can substitute cream of mushroom, cream of celery, or cream of broccoli 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.
- Store leftovers in the refrigerator, tightly covered, for 2-3 days.
- Leftovers freeze well.
- Leave the potatoes out and serve over rice or pasta.
Nutrition
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We'll never share your email or send you spam. Pinkie swear.First published September 17, 2020. Last updated March 23, 2021 for better instructions and more information.
NANCY A.
This recipe looks Amazing!! I can taste it now. However, due to my husband’s health I need to substitute some of the ingredients to lower the carbs and salt. Can you recommend some substitutes that would allow me to fix this wonderful recipe and have it still taste as good as it sounds?
Marye
Hi Nancy,
So I'd use low sodium or homemade chicken stock, low sodium cream of chicken soup, and you'll probably need to mix your own ranch dressing mix - leaving out the salt. If you Google homemade ranch dressing mix you should be able to find a recipe. You can substitute broccoli and/ or cauliflower for the carrots and potatoes. You could use a homemade thick white sauce instead of the soup but I'm, afraid it would break and separate in the slow cooker during the long cooking time.