Creamy Ranch Chicken
A comforting and hassle-free meal featuring tender chicken breasts in a rich and creamy ranch sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 10.5 ounces can cream of chicken soup
- 1/2 cup chicken broth
- 1/2 cup sour cream can substitute with cream cheese for a variation
- 1/2 teaspoon garlic powder adjust to taste
- 1/2 teaspoon onion powder adjust to taste
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil optional for searing
- 1 cup shredded cheddar cheese optional for garnish
- to taste none fresh parsley, chopped optional for garnish
Instructions
Preparation
- Optionally sear chicken breasts in olive oil over medium-high heat for 3-4 minutes until golden brown to enhance flavor.
- In a separate bowl, whisk together cream of chicken soup, ranch seasoning, chicken broth, sour cream, garlic powder, onion powder, and black pepper until smooth.
- Place chicken breasts in the CrockPot and pour the sauce over, ensuring they are well coated.
Cooking
- Cover CrockPot and cook on low for 4-6 hours or on high for 2-3 hours until chicken is tender and shreds easily with a fork.
- Optionally sprinkle shredded cheddar cheese on top and cover again for a few minutes to melt.
Serving
- Garnish with chopped parsley and serve over rice, mashed potatoes, or in wraps and sandwiches.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat thoroughly before serving.