Crockpot Creamy Ranch Chicken – 3 Ingredient Lazy Dinner
The easiest dinner ever! Just 3 ingredients—chicken, ranch seasoning, and cream of chicken soup—cooked in the crockpot until tender and creamy. Perfect lazy dinner!
Equipment
- - Slow cooker or crockpot (4-6 quart)
- - Measuring cup (optional)
- Two forks for shredding
- - Ladle or large spoon
Ingredients
- The 3 Essential Ingredients:
- - 2 pounds boneless skinless chicken breasts or thighs fresh or frozen
- - 1 packet 1 oz dry ranch seasoning mix
- - 1 can 10.5 oz condensed cream of chicken soup (undiluted)
- Optional Additions:
- - ½ cup chicken broth or water for thinner sauce
- - 8 oz cream cheese cubed for extra creaminess
- - ½ cup milk for lighter sauce
- - 1 teaspoon garlic powder
- - Fresh chopped parsley for garnish
- - Black pepper to taste
- Serving Suggestions:
- - Cooked rice pasta, or egg noodles
- - Mashed potatoes or baked potatoes
- - Steamed vegetables
- - Dinner rolls
Instructions
- Spray inside of crockpot with non-stick spray. If using frozen chicken, no need to thaw.
- Place chicken breasts or thighs in bottom of crockpot. They can overlap slightly.
- Pour cream of chicken soup directly over chicken. Sprinkle entire packet of ranch seasoning over top. Add ½ cup chicken broth or water if you want thinner sauce. No need to stir.
- Cover with lid. Cook on LOW 4-6 hours (or HIGH 2-3 hours) until chicken reaches 165°F and easily shreds. Frozen chicken takes 6-7 hours on low.
- After minimum cooking time, check chicken. Should be completely white with no pink and easily pull apart with fork.
- Optional: Shred chicken with two forks directly in crockpot. Stir into creamy ranch sauce.
- Optional: Add cubed cream cheese during last 30 minutes of cooking. Stir until melted and smooth.
- Serve over rice, pasta, mashed potatoes, or with vegetables. Garnish with fresh parsley if desired.
Notes
- Frozen chicken works—just add 1-2 extra hours
- Don't lift lid during cooking (adds 15-20 minutes)
- Chicken thighs stay moister than breasts
- Add ½-1 cup broth for thinner sauce
- Sauce thickens as it cools
- Taste before serving; adjust seasonings
- Store up to 4 days; freeze up to 3 months
- Add vegetables during last hour of cooking
- Don't lift lid during cooking (adds 15-20 minutes)
- Chicken thighs stay moister than breasts
- Add ½-1 cup broth for thinner sauce
- Sauce thickens as it cools
- Taste before serving; adjust seasonings
- Store up to 4 days; freeze up to 3 months
- Add vegetables during last hour of cooking