Crockpot Creamy Ranch Chicken
Angela (Grammy) Derby
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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- 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)
1Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
2Sprinkle 1/2 the package of Hidden Valley Ranch salad dressing mix over chicken.
3Drizzle chicken breasts with 2 tablespoons melted butter.
4Cover and cook on low for 3-4 hours.
5In 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.
6Pour mixture over the chicken in crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
7Serve over buttered egg noodles, bow tie pasta or rice.