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Creamy Ranch Crockpot Chicken

Creamy ranch crockpot chicken cooks low and slow in a 6-quart slow cooker with cream of chicken soup and ranch seasoning. Shredded chicken is coated in a smooth, creamy sauce finished with softened cream cheese.
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Prep Time 10 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken breasts boneless, skinless
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 packet (1 oz) ranch seasoning mix
  • 1 block (8 oz) cream cheese softened and cut into cubes

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the chicken in a 6-quart slow cooker.
  2. Whisk the cream of chicken soup and ranch seasoning together in a small bowl.
  3. Spread the mixture over the chicken.
  4. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the thickest part of each chicken breast reaches 165°F.
  5. Add the cream cheese.
  6. Cover and cook on HIGH for 20 to 30 minutes, until softened.
  7. Shred the chicken in the slow cooker with two forks.
  8. Stir until the cream cheese is fully incorporated into the sauce.

Notes

For the smoothest sauce, stir thoroughly after shredding so the cream cheese is fully incorporated. Refrigerate leftovers for 3 to 4 days; freezer-friendly for up to 3 months. Reduced-fat cream cheese can be used as a lighter swap.