Q: Can I use frozen chicken breasts in this crockpot ranch chicken recipe?

A: I always recommend starting with thawed chicken for this recipe. Frozen chicken in a slow cooker can sit in the unsafe temperature zone too long before it reaches a safe internal temperature. Thaw the chicken overnight in the refrigerator, and you will get the best and safest results. If using frozen chicken (as we all know, sometimes that is all we have) cook for 1.5 hours on high and then reduce to low for 4 hours.

Q: How do I know when the crockpot ranch chicken is fully cooked?

A: Use a meat thermometer to check that the thickest part of the chicken has reached 165Â°F. At 4 hours on High or 5 to 6 hours on Low, boneless skinless chicken breasts are almost always done, but a quick temperature check is always a good habit and gives you peace of mind.

Q: Can I make this recipe ahead of time?

A: Yes, and it is one of the things I love most about this recipe. You can mix the sauce the night before and store it in the refrigerator, then add everything to the CrockPot in the morning before your day gets busy. Leftovers reheat beautifully too, making it wonderful for meal prep.

Q: What can I serve with slow cooker ranch chicken?

A: Mashed potatoes are my personal favorite because that creamy ranch sauce doubles as the most delicious gravy. White rice, brown rice, and egg noodles are all wonderful too. If you are looking for another easy CrockPot chicken dinner to add to your rotation, my Easy Crockpot Buffalo Chicken Slider Sandwiches are a family favorite around here.

Creamy Crockpot Ranch Chicken (5 Ingredients)

Ingredients

Units Scale

Spray Oil
2 packages or 4 Tablespoons Dry Hidden Valley Ranch Dressing Mix
2 cans of Cream of Chicken Soup
1/2 cup of Sour Cream
1/2 cup Milk
2 - 3 pounds of boneless skinless Chicken Breasts

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Instructions

Coat the inside of your CrockPot with spray oil, making sure to get the sides.
In a bowl, whisk together the dry ranch dressing mix, cream of chicken soup, sour cream, and milk until smooth.
Add the chicken breasts to the CrockPot, pour the sauce over the top, and toss to coat every piece.
Set the CrockPot to High for 4 hours or Low for 5 to 6 hours. Check that the internal temperature reaches 165°F before serving.
Serve over mashed potatoes, white rice, brown rice, or egg noodles. To shred the chicken, use two forks right in the pot and stir it back into the creamy sauce.

Notes

This recipe has been a weeknight lifesaver in my house for years. I love serving the chicken whole over mashed potatoes with the creamy sauce spooned right over the top, but my family also goes crazy for it shredded on toasted buns. However you serve it, I know your family will love it just as much as mine does!

Author: Crafting a Family Dinner
Prep Time: 10 minutes
Cook Time: 4 hours
Category: Main Dish
Method: CrockPot
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 268
Sugar: 1.4 g
Sodium: 361.6 mg
Fat: 7.4 g
Carbohydrates: 6.8 g
Fiber: 0.4 g
Protein: 41.6 g
Cholesterol: 131.9 mg