Creamy CrockPot Dry Ranch Dressing Chicken 5-Ingredients

Creamy CrockPot Ranch Chicken is one of those recipes I have always kept in my back pocket for the busiest weeknights. Just 5 simple ingredients go into the slow cooker, and hours later, you have the most tender, saucy chicken your family has ever tasted.

We are talking ranch seasoning mix, boneless skinless chicken breasts, cream of chicken soup, sour cream, and milk. That is it. Dump, stir, and go, and dinner takes care of itself. I have even served this recipe to guest and they loved it.

this …

As the chicken slow cooks, it soaks up all that bold ranch flavor and turns perfectly tender. The creamy sauce forms right in the pot, so there is nothing extra to make and no extra dishes to wash.

I know your family will love this one just as much as mine does. Serve it over mashed potatoes, white rice, or egg noodles, and dinner is on the table in no time.

Why You’ll Love This CrockPot Ranch Chicken

• Only 5 ingredients, and I am willing to bet you already have most of them in your pantry right now.
• True dump and go, mix the sauce, add the chicken, set the CrockPot, and walk away. It is ready in 4 hours on high or up to 6 hours on low.
• That creamy sauce forms right in the pot from the ranch mix, cream of chicken soup, sour cream, and milk. No extra steps and no extra pots.
• Serve it three different ways, whole over mashed potatoes, shredded over rice, or piled onto buns for the most delicious sandwiches. The whole family will love it every single way.
• Leftovers are just as good the next day, making this perfect for meal prep or a quick lunch the kids will actually eat.
• This chicken recipe is one of those easy chicken recipes that you’ll want to add to your regular rotation, especially on busy nights when time is tight.

Ingredients for Creamy CrockPot Dry Ranch Dressing Chicken:

• Spray oil to coat the inside of the CrockPot so nothing sticks, and cleanup is easy
• 2 packets or 4 tablespoons of dry Hidden Valley Ranch Dressing Mix, which is the flavor base for the whole dish. You also have the option to use the large bottle of dry ranch mix if you have it on hand.
• 2 cans of cream of chicken soup, which creates that thick, savory, creamy sauce as the chicken cooks low and slow
• 1/2 cup sour cream adds richness and just a little tang that balances the ranch flavor perfectly
• 1/2 cup milk, thins the sauce just enough so it coats every piece of chicken
• 2 to 3 pounds of boneless, skinless chicken breasts, which stay moist and tender throughout the whole cooking process

Susan’s Tips for Making Creamy CrockPot Dry Ranch Dressing Chicken

• Mix the sauce in a bowl first. I know it is tempting to just dump everything straight into the CrockPot, but whisking the sauce together in a bowl first gives you a much smoother, more even result. It only takes one extra minute, and it makes a real difference.
• Do not lift the lid. Every time you peek, you let out heat and steam and add extra time to your cook. Trust the process and leave the lid on until the time is up.
• Use full-fat sour cream. I have discovered over the years that full-fat sour cream gives you the richest, creamiest sauce. Low-fat versions can sometimes make the sauce a little thin or grainy.
• Always use a meat thermometer. Make sure the thickest part of the chicken reaches 165°F before serving. This is the only way to know for certain the chicken is safe and perfectly cooked.
• Chicken thighs are more forgiving. If you are worried about the chicken drying out, boneless skinless chicken thighs are a wonderful swap. They are harder to overcook and come out beautifully tender every single time.

This post contains some affiliate links, for your convenience (which means if you make a purchase after clicking a link, I will earn a small commission, which helps keep my blog up and running, but it won’t cost you a penny more)! Click here to read my full disclosure policy.   

Equipment You’ll Need

• 5 to 6 quart CrockPot or slow cooker
• Mixing bowl
• Whisk or large spoon
• Measuring cups and spoons
• A meat thermometer, to make sure the chicken reaches 165°F
• Two forks if you want to shred the chicken right in the pot

How to Make Creamy CrockPot Ranch Chicken

• Spray the CrockPot. Coat the inside and all the way up the sides with spray oil before you add anything. Pro tip: Getting the sides well makes cleanup so much easier at the end of the night.
• Mix the sauce: In a bowl, whisk together the dry ranch dressing mix, cream of chicken soup, sour cream, and milk until it is smooth and well combined. Pro tip: Mixing the sauce in a bowl first, rather than dumping everything directly into the CrockPot, gives you a more even, creamy result every time.
• Add the chicken: Place the chicken breasts in the CrockPot, pour the sauce over the top, and toss gently to coat every piece. Pro tip: There is no need to pre-cook or season the chicken separately. The ranch mix takes care of all the seasoning for you.
• Cook and check the temperature: Set the CrockPot to High for 4 hours or Low for 5 to 6 hours. Make sure to check that the internal temperature reaches 165°F before serving. Pro tip: If you want shredded ranch chicken, just use two forks right in the pot to pull the chicken apart, then stir it back into all that creamy sauce.
• Serve and enjoy Spoon the chicken and that beautiful creamy sauce over mashed potatoes, white rice, brown rice, or egg noodles. It is also wonderful piled on a toasted bun for a hearty sandwich. For another easy slow cooker chicken night your family will love, try my CrockPot Cream of Mushroom Soup Chicken over Mashed Potatoes.

Variations for Creamy Ranch Chicken Crockpot Recipe:

• Substitute boneless, skinless chicken thighs
• Use 2 packages of dry mix or purchase the large bottle of dry ranch dressing mix. 
• Serve the chicken as I did with mashed potatoes, with the chicken breast whole, or make the same recipe with shredded chicken by using 2 forks to shred. 
• Substitute cream of mushroom soup. 

Variations for CrockPot Ranch Chicken

• Chicken thighs: You also have the option to swap the chicken breasts for boneless, skinless chicken thighs. They are a little more forgiving in the slow cooker and come out incredibly juicy.
• Extra ranch flavor: Use 2 full packets of dry ranch dressing mix for a bolder, punchier ranch taste. The large bottle of dry ranch mix works perfectly here, too.
• Cream of mushroom soup: Substitute cream of mushroom soup for the cream of chicken soup. It gives the sauce a slightly earthier flavor that is just as cozy and delicious.
• Shredded ranch chicken: Once everything is cooked, use two forks to shred the chicken right in the CrockPot and stir it back into the sauce. Pile it onto buns, over rice, or stuffed into baked potatoes for a whole new dinner idea.

Storing and Reheating Leftover Ranch Chicken

Store leftover crockpot ranch chicken in an airtight container in the refrigerator for up to 4 days. That creamy sauce keeps the chicken moist, so leftovers taste just as good the next day as they did the first time.

Reheat gently on the stovetop over medium-low heat, or in the microwave in short intervals with a stir in between. If the sauce has thickened up in the fridge, just add a small splash of milk and stir to loosen it back up to that perfect creamy consistency.

You can also freeze this recipe. Let it cool completely, then store it in a freezer safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating, and it will taste just as good as the day you made it.

Frequently Asked Questions

More Chicken CrockPot Recipes You May Enjoy

• Easy Crockpot Buffalo Chicken Slider Sandwiches
• Crockpot Chicken Taco Soup
• CrockPot Cream of Mushroom Soup Chicken over Mashed Potatoes

Print