
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.

Table of Contents
🎥 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.
📚 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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Alyssa says
I can't wait to try this ranch chicken in the crockpot! I love any kind of crockpot meal, they make my life so much easier!
Kristen says
My stomach growled just looking at this crockpot ranch chicken recipe! I have to make this soon!
Cynthia says
Your ranch chicken in the crockpot is incredibly easy to prep and tastes delicious! I am a huge fan of these easy meals for our busy lives!
Brittany says
While my family loves the ranch chicken in the crockpot, I'm grateful you included instapot and oven variations. I never know how to sort that out and sometimes I fail to plan ahead, lol!
Michaela says
Is the calorie count per serving or for the whole dish?
Marye says
302 calories per serving.
Sarah says
The recipe says 2 cans of chicken soup but in the video you only use one?
Marye says
Typo on my part. I like it better with one. Originally I used two - it kind of depends on how much gravy you like.
Shantell says
What if it turns out to be a little on the salty side. How can I fix that?
Marye says
Add some heavy cream, sour cream, or stir in some very soft cream cheese. That should do it.
Joseph Nyzio says
THIS was an AMAZING dish. Will DEFINITELY be making it again. I did sprinkle some onion and garlic powders with the salt and pepper.
Michelle says
This is DELICIOUS. My store was out of baby carrots, so I did just leave them out this time. I can't wait to try it WITH them. I would give this a 10 out of 5 stars! LOL. Wonderful!!!!
Cydney says
Do you peel the potatoes?
Marye says
You don't have to if they are thinned skinned like Yukon old or the red ones. Otherwise - yes I would.
Brittany R says
Hi, I'm hoping to make this soon but was wondering what kind of chilis you use?
Marye says
Just the canned chiles... or sometimes fresh hatch chiles if they are in season.
Lisa says
It was ok. It just tasted like chicken cooked in cream of chicken soup. Didn't even taste the ranch. Will tweak when I make it again.
Mattie says
I used the instant pot method but was wondering if I needed to add more liquid to it, when I did the quick release, no steam came out and it wasn’t cooked, so I had to cook for another 10 minutes. I checked my instant pot and everything seemed fine. I looked up what May be wrong and it stated that not having enough liquid would cause that…..so just wondering I I needed to add more liquid
Marye says
I'm sorry Mattie - I don't have an instant pot so I can't really help.
Heather says
How would I adjust the time if I use chicken thighs?
Marye says
It would be the same.
Samantha says
Could I use frozen chicken? Or is it best if I use thawed chicken breast?
Marye says
Yes you can use frozen chicken - just give it a bit more time to cook. Maybe figure 9-10 hours on low.
Jessica says
Can I use rotisserie chicken to
Cut down on the cook time?
Marye says
I don't think the vegetables would get done?
Nellie says
What is a serving size?
Marye says
I don't usually measure - but 1/8 of the recipe.
Christina says
Can this be made without the chili’s? Would you substitute something else if chilis are not on hand in kitchen? Thanks!
Marye says
yes it can - and I'd just leave them out...
Tery Mckinney says
I made this recipe the day it was delicious. Will do it again.
Zula says
Sounds really good! What temp do you bake it in the oven if you aren’t using the slow cooker?
Zula says
Hi I just saw it says right there 350.
NANCY A. says
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 says
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.