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Crock Pot Ranch Chicken

Creamy and simple, this slow-cooked ranch chicken dish is made in a Crock Pot, allowing it to soak up flavorful ranch seasoning and cream cheese for a comforting dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts
  • 1 packet ranch seasoning mix (or 3 tablespoons homemade ranch seasoning)
  • 8 ounces cream cheese, softened Soften to room temperature for easier mixing
  • 1 cup low sodium chicken broth Use low sodium for better control of salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese (optional) Optional for serving
  • Fresh parsley, chopped Fresh parsley, chopped (optional for garnish)

Method
 

Preparation
  1. Soften the cream cheese to room temperature and chop the parsley if using.
  2. Place the chicken breasts in the Crock Pot, ensuring they’re evenly spaced.
  3. In a mixing bowl, combine the softened cream cheese, ranch seasoning mix, garlic powder, and black pepper. Whisk until smooth.
  4. Pour the chicken broth over the chicken in the Crock Pot.
  5. Spread the cream cheese mixture evenly over the chicken breasts.
Cooking
  1. Cover the Crock Pot and set it to cook on low for 6-7 hours or on high for 3-4 hours.
  2. About 15 minutes before serving, sprinkle shredded cheddar cheese over the chicken and cover to let it melt.
Serving
  1. Carefully remove the chicken and place it on a serving platter. Spoon over the creamy ranch sauce and garnish with fresh parsley.

Notes

You can serve the chicken shredded in the sauce over rice, pasta, or on warm rolls. For a low-carb option, serve on steamed vegetables or cauliflower rice. It stores well in the fridge for 3 to 4 days.