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CREAMY RANCH CHICKEN CROCKPOT centered hero view, clean and uncluttered
Yesica Andrews

Creamy Ranch Chicken Crockpot Easy Weeknight Dinner

This Creamy Ranch Chicken Crockpot recipe is the perfect easy dinner for busy weeknights. Tender chicken slow-cooked in a luscious ranch-flavored cream sauce with hearty vegetables makes it an ideal family dinner and one of the best crockpot chicken recipes you'll try. Enjoy the rich flavors of ranch chicken with minimal effort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 portions
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs trimmed of excess fat
  • 1 packet dry ranch seasoning mix 1 oz packet
  • 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 or cut into 1-inch pieces
  • 2 medium carrots peeled and sliced 1/2-inch thick
  • 2 stalks celery diced
  • salt and freshly ground black pepper to taste
  • 2 tbsp olive oil optional for browning chicken
  • fresh parsley or chives for garnish optional

Method
 

  1. If you like, heat olive oil in a skillet over medium-high heat and brown the chicken for 3 to 4 minutes each side until it’s nicely golden; then place chicken into the slow cooker. If you prefer, simply put the raw chicken into the slow cooker without searing.
  2. Arrange the diced potatoes, carrots, celery, and onion evenly on the bottom of the slow cooker.
  3. Place the seared or raw chicken pieces on top of the layered vegetables.
  4. Combine the ranch seasoning, minced garlic, and chicken broth in a bowl, whisking until the ranch mix is dissolved.
  5. Cut the softened cream cheese into small cubes and scatter it over the chicken and veggies.
  6. Drizzle the ranch broth mixture evenly over everything and season with salt and pepper according to taste.
  7. Cover the slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours without lifting the lid.
  8. About 30 minutes before the cooking time is up, stir in the heavy cream to the crockpot.
  9. Take out the chicken, shred it well with two forks, then add it back into the slow cooker and stir to blend everything together.
  10. If you want a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the crockpot; cook on HIGH for 15 minutes to thicken.
  11. Sprinkle freshly chopped parsley or chives over the dish before serving and enjoy it warm over mashed potatoes, rice, or egg noodles.

Notes

  • For juicier results, opt for chicken thighs. Make sure the cream cheese is softened to room temperature for a smooth sauce—leave it out for 30-60 minutes before cooking. Avoid opening the lid during cooking to maintain heat and moisture. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.