Description
Tender, flavorful ranch chicken made in the crockpot with cream cheese and herbs. A comforting, hands-off dinner perfect for busy nights.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 ounce dry ranch seasoning mix
- 8 ounces cream cheese, softened
- 1 cup low-sodium chicken broth
- ½ cup sour cream (optional for extra creaminess)
- 1 tablespoon chopped fresh parsley
- Cooked rice, mashed potatoes, or buttered egg noodles (for serving)
- Steamed vegetables (optional for serving)
Instructions
- Pat the chicken breasts dry and season both sides with olive oil, garlic powder, onion powder, salt, and pepper.
- Place the chicken in the bottom of the crockpot. Sprinkle the dry ranch seasoning evenly over the chicken. Add the softened cream cheese in dollops on top, then pour in the chicken broth.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Remove the chicken, shred it with two forks, then return it to the sauce. Stir until creamy and well combined.
- Stir in sour cream and parsley before serving for a richer flavor.
- Spoon over rice, mashed potatoes, or noodles. Garnish with more parsley if desired.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth to loosen the sauce if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American