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Slow Cooker Cheesy Ranch Chicken Recipe

Slow Cooker Cheesy Ranch Chicken

Tender slow-cooked chicken breasts are covered in a creamy ranch-seasoned sauce and finished with melted cheddar cheese. Optional bacon adds a crisp, smoky touch to this comforting crockpot dinner.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 breasts, about 1½–2 lb total Boneless, skinless chicken breasts
  • 1 packet, about 1 oz Dry ranch seasoning and dressing mix
  • 1 can, 10.5 oz Condensed cream of chicken soup
  • 1 package, 8 oz Cream cheese, softened and cut into cubes
  • 1 cup Shredded cheddar cheese
Optional Additions
  • ½ cup Cooked, crumbled bacon
  • 2–4 tablespoons, if needed Milk or chicken broth

Method
 

Step-by-Step
  1. Place the chicken breasts in the slow-cooker insert. For more even cooking, use breasts of similar thickness or cut very large breasts in half horizontally.
  2. Sprinkle the ranch seasoning evenly over the chicken, then spread the condensed cream of chicken soup across the top. Add the softened cream cheese cubes.
  3. Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, checking that the thickest part of the chicken reaches 165°F. Avoid cooking boneless breasts substantially longer than necessary so they remain tender.
  4. Shred or slice the cooked chicken directly in the slow cooker. Stir the chicken into the creamy sauce so every piece is coated.
  5. Add the shredded cheddar and stir until melted and smooth. Fold in the cooked crumbled bacon, if using, and thin the sauce with 2–4 tablespoons of milk or chicken broth if it is too thick.
  6. Serve immediately over rice, pasta, or mashed potatoes, or plate it alongside steamed vegetables. Spoon plenty of the cheesy ranch sauce over each serving.

Notes

Salt is usually unnecessary because the ranch seasoning, condensed soup, cream cheese, cheddar, and optional bacon already provide plenty of seasoning. Use softened cream cheese and add cheddar near the end for a smoother sauce. Refrigerate leftovers promptly and reheat gently with a splash of milk or broth.