Slow Cooker Creamy Ranch Chicken

Rich creamy ranch sauce elevates chicken breasts to a new level of savory comfort food in this incredibly easy slow-cooker dish that’s served over rice.

Popular Reviews From Food.com

A great meal! It was pure torture to have to smell it cooking all day though! Made as directed and got an excellent creamy texture with just enough sauce to pair with egg noodles on the side. I was expecting it to taste a little more like ranch dressing than it actually did, but I wasn’t disappointed with the flavor it did create in the end. Will definitely be keeping this on file. Thanks so much!

VERY good! Made as directed, except forgot the cream (didn’t need), and added garlic powder, paprika and black pepper. Topped with lots of freshly grated parmesan. Used 2 very large and thick breasts (still partially frozen). Very nice zing to the dish! Both DH and I enjoyed it very much. Baked just 45 minutes — started at 375 then decreased to 350 when I saw the cheese getting dark-ish. Served sauce over rice. Thanks so much Laura. This will be a staple in our home!

My kids loved this dish, especially when topped with homemade bacon bits. Thank you for posting this!

Easy and tasty! I used fresh mushrooms which really made the difference I think!! Great flavors. Thanks for the recipe.

My husband thinks this is the best chicken he ever ate. It was very easy to prepare. I didn’t have any mushrooms so substituted sliced ripe olives. We will definitely have this many times.

This is really a delicious chicken dish. The only problem I had was the “sauce” was a little on the thin side, but I just added another 1/4 cup of parmesean cheese and it helped thicken it up. I took the chicken and mushrooms out and plated it then added some cooked whole wheat rotini to the sauce and made a really yummy “cheesy noodles” side dish. Thanks for this great recipe 🙂

I was looking for something easy and quick to throw in. This fit the bill perfectly. I started with almost completely frozen breasts. I was short on time so I cooked mine on High for 3.75 hours which was actually just a bit too much. Maybe 3.25 to 3.5 hrs next time. Although I’m sure cooking it on low makes it better. Served w/ fettechine noodles and peas. My son (6yrs) thought it was Fettichine Alfredo and said it was better than “restaurant’s”. And my 2 yo didn’t speak as she finger fed it to herself (noodles too hard for her…lol, but that wasn’t stopping her)! Thanks for an easy meal that pleased the whole family!

Fabulous! Such an easy and delicious meal! I seasoned my chicken breasts before putting them in the cooker. I waited until the last 30 minutes to add the sour cream. AND…because others complained about not having enough ranch flavor, I added 6 ounces of fat free sour cream and 2 ounces of Light Ranch Salad Dressing. My sons were LITERALLY licking their plates! I served it with seasoned rice and recipe#13954. There was so much sauce that we put it on the chicken, on the rice, and I had sauce left over! I saved it for another meal too! Next time I might leave the sour cream out totally, take the sauce out of the crock pot, thicken it on the stove with cornstarch, and then stir in the sour cream and ranch dressing for more of a gravy than a sauce. I might also take a dab of the ranch dressing packet and sprinkle it on the chicken breasts before mixing the rest with the soup and water. This will become a regular in our rotation! Thanks for posting!

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