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creamy-ranch-chicken-crockpot-recipe

Creamy Ranch Chicken Crockpot

Tender shredded chicken slow-cooked in a rich, tangy ranch cream cheese sauce with potatoes, carrots, and celery. A foolproof weeknight dinner that practically cooks itself.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs trimmed of excess fat
  • 1 oz dry ranch seasoning mix 1 packet, Hidden Valley recommended
  • 8 oz cream cheese softened to room temperature
  • 1 cup low-sodium chicken broth
  • 0.5 cup heavy cream added in last 30 minutes
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 lb small red or yellow potatoes quartered into 1-inch pieces, skins on
  • 2 medium carrots peeled and sliced into 1/2-inch rounds
  • 2 stalks celery diced
  • salt and freshly ground black pepper to taste
  • 2 tbsp olive oil optional, for browning chicken
  • 1 tbsp cornstarch optional, for thickening sauce
  • 2 tbsp cold water only if using cornstarch
  • fresh chopped parsley or chives for garnish, optional

Equipment

  • Slow cooker (6-quart)
  • Large Skillet (optional, for browning)
  • Medium mixing bowl
  • Meat thermometer

Method
 

  1. Optional browning step: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 3 to 4 minutes per side until golden brown. Transfer to the slow cooker. Skip this step if short on time and place raw chicken directly in the cooker.
  2. Scatter the diced potatoes, carrots, celery, and onion evenly around and on top of the chicken in the slow cooker.
  3. In a medium bowl, whisk together the dry ranch seasoning, minced garlic, and chicken broth until fully dissolved. Cut the softened cream cheese into 1-inch cubes and distribute evenly over the chicken and vegetables.
  4. Pour the ranch broth mixture evenly over everything. Season with salt and pepper. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
  5. During the last 30 minutes of cooking, stir in the heavy cream. Once the chicken reaches an internal temperature of 165°F and shreds easily with a fork, remove it from the slow cooker and shred using two forks.
  6. Return the shredded chicken to the slow cooker and stir everything together. If the sauce is too thin, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir into the pot. Cook uncovered for an additional 10 to 15 minutes until thickened.
  7. Garnish with fresh parsley or chives and serve warm over mashed potatoes, rice, or buttered egg noodles.

Notes

For frozen chicken, add 1 to 2 extra hours on LOW. Always verify 165°F internal temperature. Leftovers keep in the fridge for up to 5 days or freeze for up to 3 months. Reheat with a splash of chicken broth to loosen the sauce.