Q: How do you cook creamy ranch chicken in a slow cooker?

Cooking creamy ranch chicken in a crockpot is incredibly easy and ideal for beginners. Simply mix a packet of dry ranch seasoning, a can of cream of chicken soup, and half a cup of chicken stock in the bottom of your slow cooker. Add boneless, skinless chicken breasts, nestling them into the sauce. Cover and cook on low for 4–6 hours , or on high for 2.5–3.5 hours , until the chicken reaches 165°F internally. Once cooked, shred the chicken with two forks and stir it back into the sauce for maximum flavor.

Q: Why is it called crack chicken?

The term “crack chicken” refers to an ultra-addictive version of ranch chicken made with shredded chicken, ranch seasoning, cream cheese, cheddar cheese, and bacon . The flavor combo is rich, salty, creamy, and packed with umami, making it hard to stop eating—hence the name. While it’s not an official culinary term, it’s become a viral nickname that points to just how satisfying this version of the dish can be. Looking for inspiration? Try the cheesy spin on chicken with Copycat Longhorn Parmesan Crusted Chicken that’s bold and comforting.

Q: Can I use bottled ranch dressing instead of dry mix?

It’s not recommended. Bottled ranch dressing contains oil and preservatives that can alter both the consistency and flavor of the final dish. Dry ranch mix is more concentrated and provides the seasoning punch needed for this slow cooker recipe. If you must use bottled ranch, reduce the cream soup to avoid an overly thin or oily sauce, and be ready to adjust the seasoning manually.

Q: Is it better to cook chicken on low or high in the crockpot?

It’s generally better to cook chicken on low for a longer time. Low heat over 4–6 hours allows the chicken to become tender without drying out. Cooking on high can speed things up, but the protein may seize up, resulting in tough or rubbery texture —especially with lean cuts like chicken breast. Use the low setting whenever possible for the best texture and flavor . And always check the internal temperature with a meat thermometer to make sure it's safe to eat (165°F minimum). Don’t miss our garlic noodles Vietnamese recipe for a buttery, umami-packed side that pairs beautifully with ranch chicken.

Crockpot Ranch Chicken : The Best 4-Ingredient Dinner Ever

Ingredients

Scale

1 pound boneless, skinless chicken breasts,

1 packet dry ranch dressing mix,

10.5 oz can of cream of chicken soup,

1/2 cup chicken stock

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Instructions

Spray the crockpot liner with nonstick spray or use a disposable liner.

In the bottom of the slow cooker, whisk together the dry ranch seasoning, cream of chicken soup, and chicken stock until smooth.

Add the chicken breasts, pushing them down into the sauce so they’re coated.

Cover and cook on LOW for 4–6 hours or HIGH for 2.5–3.5 hours, until the chicken reaches an internal temperature of 165°F.

Shred the chicken with two forks, stir it back into the sauce, and serve.

Notes

For extra flavor, add shredded cheddar cheese and bacon after cooking to make ‘crack chicken’. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.

Author: eppicrecipes.com
Prep Time: PT5M
Cook Time: PT4H
Category: Dinner
Method: slow cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 195 kcal
Sugar: 1 g
Sodium: 950 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 1 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 26 g
Cholesterol: 76 mg