ring chicken forks for shredding chicken Recipe
This Crock Pot Ranch Chicken is the ultimate easy weeknight dinner. Tender, juicy chicken breasts are slow-cooked in a rich, tangy ranch cream sauce for a comforting meal that’s as effortless as it is delicious. Perfect over rice, potatoes, noodles, or in sandwiches!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
Ranch Cream Sauce:
- 1 packet dry ranch seasoning mix (1 oz)
- 1 can cream of chicken soup (10.5 oz)
- ½ cup chicken broth
- ½ cup sour cream
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 tbsp olive oil (optional, for searing)
- 1 cup shredded cheddar cheese (optional)
- fresh parsley, for garnish
Instructions
- Optional Searing: Heat olive oil in a skillet and sear chicken breasts for 2–3 minutes per side until golden.
- Prepare Sauce: In the slow cooker, whisk together cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and pepper.
- Cook Chicken: Add chicken breasts to the sauce, turning to coat. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Shred Chicken: Shred chicken with two forks directly in the slow cooker.
- Finish Dish: Stir in sour cream until the sauce is smooth and creamy. Serve hot over rice, potatoes, or noodles. Garnish with cheddar cheese and parsley if desired.
Notes
- Optional searing gives the chicken extra flavor but is not required.
- This dish is versatile and reheats beautifully, making it perfect for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 2g
- Sodium: 840mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 115mg
