Dump-and-Go Crock Pot Creamy Ranch Chicken

This easy dump-and-go slow cooker recipe requires just a few minutes of prep. Simply add everything to the crock pot and let it cook until the chicken is tender and the sauce is rich and creamy.

Ingredients (Serves 6)

• 2 lb (900 g) boneless, skinless chicken breasts or thighs
• 1 (10.5 oz / 300 g) can cream of chicken soup
• 1 (8 oz / 225 g) package cream cheese, cubed
• 1 packet (1 oz / 28 g) ranch seasoning mix
• ½ cup (120 ml) chicken broth
• 1 teaspoon garlic powder
• ½ teaspoon black pepper

Optional Add-Ins

• 1 cup sliced mushrooms
• 1 cup baby carrots
• 2 cups broccoli florets (add during the last 30 minutes)
• 1 cup cooked bacon, crumbled
• 1 cup shredded cheddar cheese (stir in at the end)

Instructions

1. Add everything to the crock pot
   • Place the chicken in the bottom of the slow cooker.
   • Add the cream of chicken soup, cream cheese, ranch seasoning, chicken broth, garlic powder, and black pepper over the chicken.
2. Cook
   • Cover and cook on:
     • LOW: 6–7 hours, or
     • HIGH: 3–4 hours,
       until the chicken is tender and fully cooked.
3. Shred the chicken
   • Remove the chicken and shred it with two forks.
   • Return the shredded chicken to the slow cooker and stir until coated in the creamy sauce.
4. Finish
   • If using cheddar cheese, stir it in and cook for 5–10 minutes until melted.
5. Serve
   • Serve over mashed potatoes, rice, egg noodles, or biscuits.
   • Garnish with chopped parsley or green onions if desired.

Tips

• Chicken thighs stay especially juicy during slow cooking.
• If the sauce is thicker than you’d like, stir in a little extra chicken broth or milk before serving.
• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Prep Time: 5 minutes
Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
Total Time: About 6 hours 5 minutes
Servings: 6