Ingredients
Equipment
Method
- Lightly grease your crock pot with cooking spray.
- Place the chicken breasts in the bottom of the crock pot in a single layer.
- Season the chicken lightly with salt and pepper.
- In a mixing bowl, combine the Ranch dressing mix, cream of chicken soup, and milk or chicken broth. Stir until well combined and smooth.
- Add the softened cream cheese to the mixture and stir until it is fully incorporated. Make sure there are no lumps!
- Pour the Ranch sauce over the chicken breasts in the crock pot, making sure they are evenly coated.
- Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken is done when it is cooked through and easily shreds with a fork.
- Once the chicken is cooked, remove it from the crock pot and shred it with two forks.
- Return the shredded chicken to the crock pot and stir it into the sauce.
- If desired, stir in the shredded cheddar cheese and crumbled bacon.
- Cover and let it sit for a few minutes until the cheese is melted and everything is heated through.
Notes
Don't overcook the chicken. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Adjust the thickness of the sauce with more milk or chicken broth. For a thicker sauce, add a tablespoon of cornstarch mixed with a tablespoon of cold water during the last 30 minutes of cooking. Feel free to add chopped vegetables like broccoli, carrots, or potatoes. For a spicy kick, add red pepper flakes or hot sauce. The dish can be assembled the night before and stored in the refrigerator. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Variations include Creamy Italian Chicken (substitute Italian dressing mix), Buffalo Ranch Chicken (add buffalo wing sauce), and BBQ Ranch Chicken (mix in BBQ sauce).