Slow Cooker Creamy Ranch Chicken
Ultra-tender shredded chicken slow cooked in a rich, creamy ranch sauce with just a handful of ingredients. This easy crockpot favorite is comforting, versatile, and perfect for serving over rice, noodles, or sandwiches.
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Ingredients
- 2-2 1/2 lbs boneless skinless chicken breasts
- 8 oz cream cheese 1 block, full fat or light
- 1 packet dry ranch seasoning mix 1 ounce
- 1/2 cup low-sodium chicken broth
Instructions
- Arrange chicken breasts in an even layer in the bottom of a slow cooker.
- Sprinkle ranch seasoning evenly over chicken. Pour broth around the sides of the slow cooker and place cream cheese block in the center on top.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2½ to 3 hours without lifting the lid.
- When the chicken is very tender and reaches 165°F, shred it directly in the slow cooker using two forks.
- Stir shredded chicken into melted cream cheese and cooking liquid until a smooth creamy sauce forms.
- Taste and adjust seasoning with pepper or salt if needed. Thin sauce with a splash of milk or broth if desired, then let sit on warm for 10 minutes before serving.
Notes
Serve over rice, mashed potatoes, pasta, or on sandwich buns. Stir in bacon or shredded cheddar for a richer variation. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingsCalories: 460kcalCarbohydrates: 6.5gProtein: 55.5gFat: 19.3gSaturated Fat: 8gTrans Fat: 0.3gCholesterol: 180mgSodium: 425mgFiber: 0.2gSugar: 2g