Crock Pot Chicken and Ranch

June 8, 2025

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Crock Pot Chicken and Ranch is a meal that is easily made with just a few ingredients. Delicious, tender chicken that soaks up a creamy ranch sauce!

A DUMP & GO DINNER RECIPE

This Crock Pot Chicken and Ranch is a simple to make and very flavorful meal., it’s easy to prepare ahead of time and perfect for those busy days when you need dinner ready later in the evening and have a few minutes to spare to put it together ahead of time. It’s easy to make and you only need a f common ingredients to toss together. Dump it and move on about your day! It’s such a comforting dish that even your pickiest eaters will enjoy.

A plate of Crock Pot Chicken and Ranch on a bed of white rice.

FREQUENTLY ASKED QUESTIONS:

What to serve with Crock Pot Chicken and Ranch?

This delicious dish is great when you serve it over a bed of white rice, brown rice, egg noodles, mashed potatoes, biscuits or dinner rolls. Some side dishes I like to serve with it are some steamed veggies that you can pop in the microwave or with a large green salad.

Can I use frozen chicken breasts instead?

Sure, using frozen chicken can be a great way to save some money since they’re typically cheaper than fresh chicken. You may need to increase the cooking time though since they’re frozen but generally they are a bit smaller than their fresh counterparts. I will always suggest to use a meat thermometer to ensure that the chicken is fully cooked through before consuming. Also, if you use frozen chicken breasts you will have a thinner sauce from the frozen chicken thawing.

Is this salty?

Anytime you use cream soup, a packet of seasoning and broth or stock, you run the chance of it being salty. So I would suggest, if you have any sensitivity to salt at all to get all low or no sodium options available. Personally, I use a low sodium chicken broth. You can always add additional salt if you think it’s necessary but you can’t take it out once it’s in there.

Can I use a different cut of chicken?

You can use boneless chicken thighs or tenders, but you may need to shorten the cooking time by an hour as those tend to cook a bit faster than chicken breasts. However, always go by the internal temperature of the chicken (165F degrees) to know when it is done.

Can I double this recipe?

Yes. You can double this recipe. Just make sure you use a large enough Crock Pot to hold everything.

How to store leftovers?

You can keep the leftovers in the fridge for up to 5 days.

A slow cooker full of chicken and ranch.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

can cream of chicken soup– there are so many options you could swap this out for. If you don’t like canned soups, try making your own Homemade Cream of Chicken Soup or Cream of Mushroom Soup. Want more flavor options, try cream of chicken with herbs, cream of onion, or even cream of celery soup would all be great options to try. You can use low sodium or no sodium added cans of soup if you need to.
low-sodium chicken stock or broth– I think these kinds of meals can easily taste too salty if you’re not careful so I highly recommend low or no sodium here. You can always add salt but you can’t take it out. You can even use Homemade Chicken Broth or vegetable broth or water with Better Than Bouillon.
milk
packet ranch seasoning packet – grab a pack from the store or use some Homemade Ranch Seasoning.
boneless, skinless chicken breasts – you could also use chicken thighs.
dried or fresh parsley– this is an optional ingredient used for garnish

Ranch seasoning, mi”k, cream of chicken soup, chicken breast, chicken broth, and parsley.

HOW TO MAKE CROCK POT CHICKEN AND RANCH:

Into a 5-6 quart crock pot add the cream of chicken, chicken stock, milk, and ranch dressing mix. Mix until combined.

A Crock Pot with a creamy ranch sauce being mixed together with a whisk.

Add the chicken to the crock pot and cover with cream sauce. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours or until you have an internal temperature of 165°F.

Chicken breasts in a cream sauce in a slow cooker.

Use two forks to shred the chicken or cut it up into chunks. Place back into the cream sauce.

Forks shredding chicken in a slow cooker with creamy ranch sauce.

Top with parsley.

A wooden serving utensil adding a serving of Chicken and Ranch on top of a bed of rice on a plate.

CRAVING MORE RECIPES?

A wooden spoon in a Crock Pot full of Chicken and Ranch.

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Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Course: Dinner, Main Course

Cuisine: American

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.