Name: Creamy Ranch Chicken Crockpot Easy Weeknight Dinner
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
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

Description

This creamy ranch chicken crockpot recipe is ideal for an easy dinner or a family dinner. It offers a simple crockpot recipe perfect for busy weeknights when you want a comforting weeknight meal with ranch chicken.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

If preferred, heat olive oil in a skillet over medium-high heat and brown the chicken for about 3 to 4 minutes on each side, then transfer it to the slow cooker. If skipping searing, place the raw chicken into the slow cooker directly.
Arrange the diced potatoes, carrots, celery, and onion evenly in the bottom of the slow cooker.
Place the chicken on top of the vegetables in the slow cooker.
Combine the dry ranch seasoning, minced garlic, and chicken broth in a bowl and mix until fully dissolved.
Cut the cream cheese into cubes and distribute it over the chicken and vegetables.
Pour the ranch seasoning mixture evenly over all ingredients and season with salt and black pepper.
Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours without lifting the lid.
In the last 30 minutes of cooking, stir in the heavy cream.
Remove the chicken and shred it with two forks, then return the shredded chicken to the slow cooker and mix it with the sauce.
If a thicker sauce is desired, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker, then cook on HIGH for an additional 15 minutes.
Garnish with fresh parsley or chives and serve warm over mashed potatoes, rice, or egg noodles.

Notes

Use chicken thighs for juicier results
Softened cream cheese is essential for a smooth sauce — leave at room temperature 30 to 60 minutes
Resist opening the lid during cooking
Leftovers refrigerate up to 5 days and freeze up to 3 months

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Dinner, Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Calories: 465