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My Slow Cooker Creamy Ranch Chicken takes 10 minutes of prep and uses 6 simple ingredients. It’s so good your whole family is going to love it, even your picky eaters!
A Reader’s Review
We were surprised by family and I placed all the ingredients in the slow cooker and we were off for the day. Came back and finished up with salad, crusty roll and southern green beans. Everyone loved it and requested your recipe! Again, thanks for an easy pantry ready meal.
Reasons To Make It This Week!
- Easy One-Pot Meal! I know you guys love easy, one-pot recipes, especially ones with minimal ingredients, like this garlic parmesan chicken and potatoes.
- Rich & Creamy: The ranch sauce is so creamy and flavorful and coats the tender chicken, potatoes, and carrots perfectly. YUM!
- Kid Approved! Does anyone else have a hard time getting their kids to eat what you made for dinner? This recipe is a guaranteed hit with both kids and adults!
Ingredients Needed
Ingredient Tips and Variations
- PO-TA-TOES! I used small red potatoes, but you can use any color. Even larger potatoes, like Russet, can be used and diced into about 2-inch pieces.
- Bring on the Veggies! You can add more veggies like celery or chopped onions to your slow cooker creamy ranch chicken.
- Can I use ranch dressing instead of ranch seasoning mix? Yes! If you do, just leave the milk out and use 1 cup of ready-made ranch with the can of soup.
- Do I Have to Use Cream of Chicken Soup? No, you can use whatever you have on hand, like cream of mushroom soup or other variations.
How to Make Slow Cooker Creamy Ranch Chicken
This crockpot ranch chicken recipe couldn’t be easier to put together! With just a few simple steps, you’ll have a warm, cozy, flavorful meal ready to enjoy. Have some pork chops in the freezer? Follow this recipe!
- Add the Ingredients: Spray your slow cooker with non-stick cooking spray. Layer the potatoes and baby carrots on the bottom of the slow cooker. Lay chicken breasts on top.
- Make the Sauce: In a medium bowl, stir the cream of chicken soup, dry ranch packet, and milk. Pour on the top of the chicken breasts.
- Cook: Turn your crock pot to LOW and cook for 4-5 hours. Use the extra sauce as a gravy for the potatoes and chicken breasts, and sprinkle with parsley if desired.
Creamy Ranch Chicken Freezer Meal
Instructions:
- Add the cream of chicken soup and ranch dressing mix to a gallon-sized, freezer-safe, sealable storage bag and mix well.
- Add the pork chops and potatoes to the bag with the soup mixture and mix to coat everything in the soup.
- Press out as much air as possible, seal the bag, and freeze it flat for better storage.
Reheat:
- Pull the bag out of the freezer one hour before cooking to let it thaw slightly on the counter before cooking.
- Spray a slow cooker with non-stick cooking spray and add the contents of the bag to the slow cooker.
- Cook on LOW for 5-6 hours or until the pork reaches 145 degrees Fahrenheit. Serve with fresh parsley as garnish.
What to Serve It With
You can eat this as is and be completely satisfied. You could also serve it over rice, pasta, or mashed potatoes alongside my buttery soft rolls. Here are a few more ideas.
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Slow Cooker Creamy Ranch Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 pound halved baby potatoes
- 2 cups baby carrots
- 1 (10.5-ounce) can cream of chicken soup
- 1 package dry ranch dressing mix
- ½ cup whole milk
- parsley for garnish
Instructions
- Spray the slow cooker with non-stick cooking spray and lay 1 pound halved baby potatoes and 2 cups baby carrots on the bottom. Lay 4 boneless skinless chicken breasts on the vegetables.
- In a medium bowl, whisk together 1 (10.5-ounce) can cream of chicken soup, 1 package dry ranch dressing mix, and ½ cup whole milk.
- Pour the ranch mixture over the chicken and vegetables and cook on LOW for 4-5 hours until the chicken is fully cooked and the vegetables are tender.
- Serve the chicken and vegetables fresh with the ranch sauce and parsley for garnish.
Notes
- Refrigerator: Store in an airtight container in the fridge for up to 3–4 days.
- Reheat: Reheat low and slow on the stovetop or in the microwave. Add a splash of milk if needed.
- Freezer: For longer storage, freeze the chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am cooking this tonight and I am having the same problems as some others. It’s been cooking on low for 3 hour and the chicken is almost completely raw. I’ve changed the setting to high and am hoping adding another hour will help.
Is your crockpot older? I have never had a problem when I cook this and sometimes it cooks even faster than the time that I have given.
Made this last night for dinner, my boyfriend licked the plate clean. Very good!!
Can you use Ranch Dip packet instead of Ranch Dressing packet?
I tried this recipe for the first time tonight. I cooked it for 4 hours on high and the carrots and potatoes were still rock hard when it was dinner time:/ I’m not sure what went wrong… Maybe next time.
Did you put the vegetables on the bottom? They take longer to cook on the top and should always be put on the bottom.
I’ve had this recipe bookmarked for so long & FINALLY tried it today. I think I may have overcooked it because I’m still a crockpot newbie & was really paranoid after reading the comments. I had it going for about 7.5 hours, mostly on low, but one hour on high early on to kickstart the process. I was worried at first there wouldn’t be enough liquid to keep the veggies & chicken from scorching, but since I used frozen chicken, there ended up being plenty. Maybe too much, actually, because the flavors were a little bland. :[ I clearly have a lot to learn in slow cooking, so thanks for inspiring me to try!
When you double the soup and ranch packet mix for extra gravy, do you also double the amount of milk you use?
TIA!
I have this in my crockpot for tonight’s dinner. I added some chopped onion, frozen peas and toward the end I made dumplings. Can’t wait to try!
I am about to put this together in my crockpot for dinner this evening. How did the dumplings turn out?!
I loved this recipe! It was so quick and simple and turned out so delicious. As a busy college student, I love easy recipes like this. The chicken was so tender and I loved that I had some leftovers. Thank you so much for sharing this Alyssa! I will definitely be making this again.
Well I put the chicken in on low for 5 hour while I was on my lunch. Smells good but the chicken is still completely raw. I’m going to cook it another hour on high and hope its finished by dinner time. Next time I’ll try setting it on low for 8 hour before I leave for work. 🙂
Thank you for sharing such great recipes! 🙂 This one however did not work out for me. I cooked in the crock pot on low for 6 hours. My crock pot usually works awesome. At the end of 6 hours the carrots were still hard and the chicken was not quite done. I did use more soup for more gravy. It was probably just the cook. 🙂
I tried this last night and mine were the same. I cooked it for another 4 hours and they were softer but still way to crunchy for my taste.
Was the chicken thawed or frozen?
What size can did you use for the cream of chicken soup? A family size can or the small can? Thanks!
Hi Aaron. I used the reg 10 3/4 oz can from Campbell’s.
Do you use fresh or frozen chicken breasts?
I have used both. If you use frozen just make sure that they have an internal temp of 165.
Can I slow cook this in the oven? My crockpot isn’t large enough. How long should I bake it in a dutch oven & at what temp?
Do the chicken breasts need to be thawed first?
Usually I just put them in frozen. Just make sure to cook them throughout and let the reach a temperature of 160.
Hi Alyssa! Do you know what I could use in replace of the cream of chicken soup – I can’t usually find the gluten free version anywhere. Thanks!
YOu can make your own cream of whatever by making a rue as a base. Melt 2 TB butter, and add 2 TB flour and cook for 1 min. Then add milk or chicken broth or beef broth. What ever flavor base you want it to be. Makes an excellent sub for cream of whatever. 🙂
Great hint. Thanks for sharing it with thos of us who cannot handle the gluten. I will definitely give it a try in this deliciously sounding recipe.
I love the slow cooker meals that are just throw and go. It definitely makes dinner time much easier!!