Easy Crock Pot Ranch Chicken
This Crock Pot Ranch Chicken recipe is a lifesaver on busy weeknights. It requires minimal prep time, cooks itself, and is incredibly versatile. Serve it in sandwiches, tacos, or over rice for a quick and delicious meal.
Equipment
- Crock Pot or Slow Cooker
- Fork
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
Ingredients
- 2 lbs boneless, skinless chicken breasts
- ½ cup chicken broth
- ¼ cup butter, melted optional
- ½ cup sour cream optional
- 1 cup shredded cheddar cheese optional
- Cooked bacon crumbles optional
- Fresh chives or parsley, chopped optional
Instructions
- Place the chicken breasts in the bottom of your crock pot.
- Sprinkle the Ranch dressing seasoning mix evenly over the chicken.
- Pour the chicken broth over the chicken. If using melted butter, drizzle it over the top.
- Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours. Check the chicken for doneness; it should be easily shredded with a fork.
- Once the chicken is cooked through, use two forks to shred it directly in the crock pot.
- If adding cream of chicken soup, stir it in now until well combined.
- Serve immediately, topped with your favorite toppings like sour cream, cheddar cheese, and bacon crumbles.
Notes
For an extra creamy version, try adding a can of cream of chicken soup after shredding the chicken. To spice it up, add a pinch of red pepper flakes or hot sauce. If the chicken is dry, add more chicken broth, milk, or cream while shredding. If the sauce is too thin, thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking on high. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.