Description
A tender, hands-off slow cooker meal where chicken simmers in a zesty, creamy ranch sauce infused with chicken soup and broth. Perfect for cozy weeknights or gatherings, this dish offers a comforting, crowd-pleasing flavor profile with minimal effort.
Ingredients
4 boneless, skinless chicken breasts or 6–8 boneless, skinless chicken thighs
1 tablespoon olive oil (for searing, optional)
1 (1-ounce) packet ranch seasoning mix
1 can (10.5 ounces) condensed cream of mushroom soup (low-sodium)
1 cup low-sodium chicken broth
1/4 cup sour cream
1 diced onion
1 garlic clove
1/2 teaspoon ground black pepper
1/2 teaspoon dried dill
1 cup thawed frozen peas and carrots (optional)
Instructions
Add chicken breasts/thighs to the CrockPot.
Sprinkle ranch seasoning mix evenly over the chicken.
Heat olive oil in a skillet over medium heat, sauté onion and garlic until soft, then transfer to the CrockPot.
Pour in condensed soup, chicken broth, sour cream, black pepper, and dried dill.
Stir to combine, cover, and cook on low for 6-8 hours.
If using vegetables, add after the chicken has cooked for 5-6 hours.
Shred chicken with a fork before serving.
Notes
Chicken thighs yield juicier, fall-apart results.
Serve over rice, pasta, mashed potatoes, or in baked potatoes/tortillas.
Use gluten-free sour cream if needed for dietary restrictions.
For extra richness, add a splash of milk after cooking.
Nutrition
- Serving Size: 4 servings (2 cups per serving)
- Calories: 240
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 55mg