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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.
dinner
Love your recipes but I wish you includedidn’t the calories or points and nutrition information.
I like to use skinnytaste.com or myfitnesspal.com for nutritional information. XOXO
Loved it! made it exactly as printed.. cooked more than 4 hours… I work overnight and put it on at 8am.. woke up at 3??♀️?.. it’s a hot in my household
I meant a hit in my household
Great job! Sounds fantastic! Thanks so much for sharing! XOXO
Hi! Hi! First time I made this exactly like your recipe, however i did need a li’l more cook time. Me slow cooker is OLD, like me, so SLOWER THAN MOST! This time, I tried it with few changes. BUT, w/o your recipe as starting stone, I’d has been lost. I LOVE ME SLOW COOKER. Instead of Cream of Chicken, I also used Cream of Celery. And since I love gravy AND cheese, I used a can of Cheddar Cheese Soup also along with the Cream of Celery, 2 pkts of ranch and 1/2 cup milk. I also added some whole baby onions (Like I said, Stepping Stone). I cooked for 6 hours on LOW, it came out PERFECT for us. There was still some chew to the carrots and potatoes, and the onions DID NOT DISINTEGRATE. But everything was COOKED, the vegetables just weren’t MUSH.
I’m also going to try this sauce mixture with me Spinach & Feta stuffed Rolled Pork Loin in the Slow Cooker. I normally just use chicken & beef stock 3 – 1
Made this with a few changes. I had cream of celery soup so used it instead of cream of chicken. i didn’t have the packaged ranch dressing so used bottled ranch. After reading the previous comments, I doubled the sauce/gravy and put the veggies with half in the slow cooker for 2 hours on high. I unthawed the chicken breasts and cooked them for a minute in the microwave before adding them with the rest of the sauce/gravy after the 2 hours and cooked on low for 3 more hours. It was bubbling hot and everything was done. It tasted good but I really didn’t taste the ranch at all. Had lots of veggies and gravy left over and made a meatloaf to go with it the second night.
I agree with those who say the cooking time is wrong.
Made this for hubby and I tonight. Used 2 skinned chicken legs and 2 boneless chicken breasts, added some mushrooms and peas near the end and doubled the sauce. It was delicious. Hubby LOVED it and told me to make it again and again. It is a keeper.
as i live in australia where can i get ranch dressing in powder form
If you have it, it will be next to the bottled salad dressings. 🙂
try amazon.on line
Will never make this again. Should have read the comments first. Chicken took longer to cook then usual and the potatoes and carrots were rock hard, still are and they’ve been In there 6+ hours. I have a brand new crockpot and have never had this problem with other recipes. Was so disappointed, family couldn’t even eat it. Waste of time and money.
This is one of our favorites. I am so sorry it didn’t turn out for you. I had no problems with the veggies cooking tender a long with the chicken. If veggies are taking longer than 6+ hours to cook it may be your crockpot.
Very good dinner . chicken was very tender and veggies also done perfect. I did cook it on high for 1st hour because of other reviews about being under cooked, but came out just fine done in about 5 hours on low with the first hour being on high.. My only complaint is that I couldn’t taste the ranch flavor , next time i will add maybe another half packet or use 2 packets’ I was hoping for a strong ranch flavor
can I use another dry packet besides ranch? My fiancé is not too fOns of ranch, but I would love to try and make this dish
You could try Italian seasoning! I am sure that would taste great too!
I made this yesterday for dinner and it was really yummy, but I did change a few things based on reviews. First off, I did double the sauce. I put the veggies in the crock pot (will definitely add more carrots next time) and poured half of the doubled sauce over the veggies and cooked on high for 1.5 hours (will do 2 hours next time) then stirred it all up, topped with the chicken and the rest of the sauce and cooked on low for about seven hours. I was worried it would taste too “ranchy”, but it was perfect. Lots of tasty sauce to mop up with hot rolls. Mmmmm 🙂 Even with the extra steps this was still a very easy, delicious recipe that I will be making again! Thanks for sharing!
How much Ranch dressing? I buy in bulk, not just packets. Thx!
I also buy in bulk. Usually 3 Tbsp is good when a recipe calls for a packet.
Making this for supper Sunday night. Sounds delish. I think I will use cream of mushroom instead of chicken. Just prefer it, and add some onions and more mushrooms.
The sauce on this is good but the cooking times are not correct. Cooked it for 5 hrs on low. Chicken wasn’t done and potatoes were hard. Cooked on high For another two hours. Potatoes were still not done. Left the potatoes in the crockpot for another hour And they are still kinda hard.
I think this is an interesting recipe and really looks like something my husband will enjoy. So its on my list to make. One issue I have is most times the size of the crockpot is not listed, I have several. Thank you for posting it
I just bought the ingredients and am so excited to try this out! I did decide on getting an extra can of cream of chicken soup (I’m a huge fan of gravy) and just want to know if I should double the milk if I use two cans of the soup instead of one? TIA! 🙂