This Slow Cooker Ranch Chicken is a creamy, flavorful dish that’s perfect for busy weeknights or lazy weekends. The combination of tender chicken, zesty ranch seasoning, and rich creaminess makes this a crowd-pleaser for the whole family. With minimal prep and a hands-off cooking method, it’s a lifesaver recipe for any occasion.
Recipe Tips and Tricks:
- Use skinless, boneless chicken breasts or thighs for the best texture.
- Mix the ranch seasoning evenly into the liquids to ensure consistent flavor.
- For a thicker sauce, whisk in cornstarch dissolved in water during the last 30 minutes of cooking.
- Serve over rice, mashed potatoes, or pasta to soak up the creamy sauce.
- Add vegetables like carrots, peas, or green beans during the last hour for a complete meal.
Why You’ll Love This Recipe:
This recipe is a lifesaver for busy days, requiring minimal prep and yielding maximum flavor. The slow cooker does all the work, making the chicken incredibly tender while infusing it with the rich, zesty flavors of ranch and creamy sauces. It’s versatile, comforting, and sure to satisfy everyone at the table. Whether you’re feeding a family or meal-prepping for the week, this dish checks all the boxes: easy, delicious, and crowd-pleasing.
Slow Cooker Ranch Chicken
Creamy, zesty Slow Cooker Ranch Chicken is an effortless, family-friendly meal perfect for weeknights or meal prepping.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 (1 oz) packet ranch seasoning mix
- 8 oz cream cheese, softened
- 1 cup chicken broth
- 2 tsp garlic powder
- Optional: ½ cup shredded cheddar cheese, chopped parsley for garnish
Instructions
- Prepare the Chicken: Place the chicken breasts or thighs in the bottom of your slow cooker in a single layer.
- Mix the Sauce: In a bowl, whisk together the ranch seasoning, softened cream cheese, chicken broth, and garlic powder until smooth. Pour this mixture over the chicken, ensuring it’s evenly coated.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked (internal temperature of 165°F).
- Shred or Serve Whole: Once cooked, you can shred the chicken directly in the slow cooker for a pulled chicken style or serve the breasts whole.
- Optional Garnish: Stir in shredded cheddar cheese and let it melt before serving. Garnish with chopped parsley for a fresh touch.
- Serve and Enjoy: Serve hot over rice, pasta, or mashed potatoes.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the sauce.
- Use a meat thermometer to ensure the chicken is fully cooked.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 552Total Fat 33gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 13gCholesterol 217mgSodium 1205mgCarbohydrates 9gFiber 0gSugar 4gProtein 54g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Chicken: Skinless, boneless breasts or thighs work best. Thighs offer extra juiciness, while breasts provide leaner meat.
- Ranch Seasoning Mix: Use a store-bought packet or make your own for a fresher flavor.
- Cream Cheese: This adds richness to the sauce. Ensure it’s softened for easier mixing.
- Chicken Broth: Enhances the dish’s flavor while keeping the sauce from becoming overly thick.
- Optional Add-ins: Vegetables like mushrooms or spinach can be stirred in for added nutrition.
Variations and Substitutions:
- Dairy-Free: Use dairy-free cream cheese and a coconut cream-based substitute for the sauce.
- Spicy Version: Add crushed red pepper flakes or a dash of hot sauce for a kick.
- Herb Additions: Enhance with fresh herbs like parsley or thyme.
- Low-Sodium: Opt for a low-sodium ranch seasoning mix and broth to control salt content.
- Vegetarian: Swap chicken for chickpeas or cauliflower for a vegetarian twist.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Make-Ahead: Prepare all ingredients and store them uncooked in a freezer bag for a ready-to-cook meal.
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