Crockpot Creamy Ranch Chicken

Angela (Grammy) Derby

By
@Angela_Derby

I love using my slow cooker (crock pot)...whatever your favorite name or it, its great! Just throw in the ingredients and walk away. Whoever invented it must have been a genius!
There are some things I always do, though. One is to always, always, brown your meat first. It seals in the juices and adds color to the dish. That's what I did for his recipe, too.
You'll see it says to just put the chicken breasts in the crock pot, but please don't. It really does make a difference in flavor, color and texture of the meat.


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Method:

Slow Cooker Crock Pot

Ingredients

4
boneless, skinless chicken breasts (i browned mine first after sprinkling with paprika)
4 Tbsp
butter, melted and divided
1 (10 3/4 can(s)
cream of chicken soup (sometimes i use mushroom)
8 oz.
cream cheese, cubed or 1 cup sour cream
1/2 c
chicken broth
1 (1 oz.) pkg
dry hidden valley ranch dressing mix
1/4 tsp
minced garlic
dash paprika
1/4 tsp
dried parsley flakes
1/8 tsp
dried oregano (optional)

Directions Step-By-Step

1
Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
2
Sprinkle 1/2 the package of Hidden Valley Ranch salad dressing mix over chicken.
3
Drizzle chicken breasts with 2 tablespoons melted butter.
4
Cover and cook on low for 3-4 hours.
5
In a pan, melt remaining 2 tablespoons butter in a medium saucepan along with minced garlic and saute slightly. Add the rest of the Ranch dressing, the cream of chicken soup, 8 oz. of cream cheese cubes OR sour cream, 1/2 cup chicken broth, dried parsley flakes, and dried oregano (if desired). Stir on medium heat until smooth.
6
Pour mixture over the chicken in crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
7
Serve over buttered egg noodles, bow tie pasta or rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American