CREAMY RANCH CHICKEN (Crock Pot Or Oven)
This super easy Creamy Ranch Chicken recipe can be made in the slow cooker or oven! A comfort food meal the whole family will love, sure to be a big hit and new family favorite!
Read rave reviews from people who tried this recipe on Pinetrest!
WHAT YOU NEED TO MAKE CREAMY RANCH CHICKEN
chicken breasts, butter, cream of chicken soup, cream cheese, chicken broth, Hidden Valley Ranch Dressing Mix, minced garlic, paprika, dried oregano and dried parsley flakes
HOW TO MAKE CREAMY RANCH CHICKEN IN THE SLOW COOKER/CROCK POT
Lightly spray slow cooker with non-stick cooking spray. Place chicken in a single layer in cooker. Sprinkle chicken breasts with paprika and dry ranch mix, coating chicken evenly then drizzle 1 tablespoon of butter on top. Cook on low for 4 hours.
In a medium saucepan over medium heat, melt remaining tablespoon of butter then add garlic, sauteing lightly. Next add cream of chicken soup, chicken broth, cream cheese, oregano and parsley – mix well over medium heat until heated through. Pour sauce over chicken breasts and cook an additional 1 1/2 to 2 hours on low.
Pinnable Image
FAN FAVORITE SLOW COOKER RECIPES (RAVE REVIEWS)
Slow Cooker Queso Chicken Tacos
Slow Cooker Shredded Chicken Tacos, Burritos or Bowls
Favorite Slow Cooker Pot Roast
Easy Slow Cooker French Dip Sandwiches
Easy Slow Cooker Smothered Chicken
Slow Cooker Smothered Fritos Taco Bowls
Easy Slow Cooker Smothered Pork Chops
Easy Slow Cooker Root Beer BBQ Chicken (3 Ingredients)
Pulled Pork Sandwiches (Sweet & Smoky)
Easy Slow Cooker BBQ Country-Style Ribs
Please Note – This is NOT a sponsored post. I have no affiliation with any of products used in this recipe or Food.com.
- 4 boneless, skinless chicken breasts
- 2 tablespoons butter, divided, melted (I used 4 tablespoons)
- 1 can cream of chicken soup (10 3/4 ounce)
- 8 ounces of cream cheese, cut into cubes
- 1/2 cup chicken broth (I used low sodium)
- 1 packet (1 ounce) Hidden Valley Ranch Dressing Mix
- paprika – few dashes
- 1/4 teaspoon minced garlic (I used 1/2 teaspoon)
- 1/4 teaspoon dried parsley flakes (I used 1/2 teaspoon)
- 1/8 teaspoon dried oregano (I omitted)
Lightly spray slow cooker with non-stick cooking spray. Place chicken in a single layer in cooker. Sprinkle chicken breasts with paprika and dry ranch mix, coating chicken evenly then drizzle 1 tablespoon of butter on top. Cook on low for 4 hours.
TIPS – BAKING IN THE OVEN
- I doubled the butter, garlic and parsley and omitted the oregano.
- I followed the same instructions, but instead of using my crock pot, I placed the chicken breasts in a 9×13 baking dish, lightly sprayed with non-stick cooking spray.
- I sprinkled the breasts with paprika and the ranch dressing packet, then drizzled the melted butter on top. I used a brush to get the butter even over the chicken.
- I baked the chicken uncovered at 350 degrees f. (pre-heated), on the middle rack of the oven for about 45 minutes, then topped the chicken with the creamy sauce and placed it back in the oven uncovered for an additional 20 minutes.
- Baking times will vary depending on the size of the chicken breasts and oven. My chicken breasts were large and took longer to bake to reach a safe 165 degress f..
- I thinly sliced the chicken, serving it over rice with the sauce, with a side of steamed broccoli.
- Don’t let the ugly fool you, it may not be pretty right out of the oven…but it’s great. Be sure to mix the sauce again, in the baking dish, before serving.
On my blog you will find my favorite recipes along with tried and trues from cherished cookbooks and admired sites and magazines.