Crock Pot Ranch Chicken
This Crock Pot Ranch Chicken recipe is a creamy and flavorful dish perfect for busy weeknights. With just a few simple ingredients and minimal effort, you can create a delicious meal that the whole family will love. Enjoy tender, shredded chicken infused with the tangy taste of ranch dressing.
Equipment
- Crock-Pot (slow cooker)
- Measuring cups
- Measuring spoons
- Fork
- Knife
- Cutting board
Ingredients
- 1.5 to 2 pounds boneless, skinless chicken breasts
- ½ cup chicken broth
- 4 ounces cream cheese, softened
- ½ cup cooked bacon, crumbled optional
- ½ cup shredded cheddar cheese optional
- ¼ cup chopped green onions optional
Instructions
- Place the chicken breasts in the bottom of your crockpot.
- Sprinkle the dry ranch dressing mix evenly over the chicken.
- Pour the chicken broth over the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Once the chicken is cooked, shred it with two forks directly in the crockpot.
- Add the softened cream cheese to the shredded chicken and stir until it is melted and evenly distributed.
- If desired, stir in crumbled bacon, cheddar cheese, and green onions.
Notes
Don't overcook the chicken; it's ready when it easily shreds. Use softened cream cheese for smooth melting. Adjust the ranch dressing mix to taste if sensitive to salt. Add vegetables like diced onions or bell peppers for extra flavor. For a spicy twist, add a pinch of red pepper flakes or a dash of hot sauce. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Try variations like Buffalo Ranch Chicken (add 1/4 cup buffalo wing sauce) or Bacon Ranch Chicken (double the bacon).