Slow-cooker Creamy Ranch Chicken
A favorite Slow-cooker Creamy Ranch Chicken Recipe is made with all the ingredients and flavors you love with the ease and simplicity of a slow cooker! A seriously addicting, creamy, comfort food ranch chicken recipe that you will love bite after bite!
Creamy Slow-cooker Ranch Chicken
If you are looking for the most creamy and satisfying chicken, Slow-cooker Creamy Ranch Chicken is for you! Made with everyone’s favorite dry ranch dressing mix, cream cheese, and cream of chicken soup, there simply isn’t one thing to not love! If you’re looking for a slow-cooker chicken recipe everyone will love, be sure to save this!
Creamy Ranch Chicken Ingredients:
- Chicken – boneless, skinless, breasts
- Cream cheese – softened
- Dry ranch seasoning – a premade packet or From-scratch ranch seasoning mix
- Cream of chicken soup – or you can use whatever you like: cream of celery soup, cream of chicken soup, cream of onion soup, or cream of mushroom soup.
- Milk – full fat or skim, your choice
- Parmesan cheese – shredded
- Bell pepper – diced (this ingredient is optional)
- Bacon – cooked and crumbled
- Pasta – penne pasta or pasta of choice. Think: egg noodles
Creamy Ranch Sauce
In a large bowl, mix softened cream cheese, ranch mix, cream of chicken soup, and milk. It’s okay if there are still a few small chunks of cream cheese in the mixture, these will melt during cooking. Stir in the parmesan cheese, red bell pepper, and crumbled bacon into the sauce mixture. Pour the tasty mixture over raw chicken breasts in the slow cooker.
Cook on high for 3-4 hours or on low heat for 6-8 hours until chicken is thoroughly cooked. The cook times will vary based on how much time you have! Once the chicken is fully cooked, shred it either on a cutting board using two forks or with an electric hand mixer.
Cook and drain pasta and stir pasta into the slow-cooker mixture. Stir until all pasta is coated in the tasty cheesy ranch sauce. Cook the creamy ranch chicken in the slow-cooker for additional 30 minutes on high heat. At this point, you can add additional salt and pepper to taste. If you love extra garlic flavor, consider sprinkling in some garlic powder.
Oh, we should say that the slow-cooker ranch chicken leftovers are SO satisfying. In case you don’t finish it all tonight, you’ll have our favorite lunch or dinner tomorrow! This is a go-to recipe to keep on hand from September – to August 🙂 It is satisfying when served along with a side salad, and other veggies, like green beans, broccoli, baby carrots, or even another protein, like Pork chops. Our favorite is the extra carbohydrate favorite: garlic bread!
Questions, Tips, and Extra Instructions
Storage
Refrigerate cooled leftovers for up to 3 days in a sealed food-safe airtight container.
Slow-cooker Creamy Ranch Chicken Recipe
Prep 15 minutesTotal 4 hours 15 minutesMakes 8
Ingredients
- 4 large boneless skinless chicken breasts (1 ½ to 2 pounds)
- 8 oz block of cream cheese, softened
- 1 envelope dry ranch seasoning mix
- 1 can condensed cream of chicken soup
- ½ cup milk
- ½ cup shredded parmesan cheese
- 1 red bell pepper, diced
- 1 cup bacon, cooked and crumbled
- 12 oz penne pasta, or pasta of choice
- optional: chopped fresh parsley for topping
Method
- Spray a 5 or 6-quart slow cooker insert with non-stick cooking spray.
- Place raw chicken breasts in slow cooker.
- In a large bowl, mix together softened cream cheese, ranch seasoning, cream of chicken soup and milk. Beat on low until all ingredients are combined then beat on high for about a minute until most of the cream cheese is smooth. It’s okay if there are still a few small chunks of cream cheese in the mixture, these will melt during cooking.
- Stir parmesan cheese, red bell pepper and crumbled bacon into the sauce mixture.
- Use a spatula to pour the mixture over raw chicken in slow cooker.
- Cook (lid on slow-cooker) on high 3-4 hours or on low 6-8 hours until chicken is thoroughly cooked. Internal temperature of chicken breasts should be at least 165 degrees F.
- Once chicken is fully cooked, remove chicken (leave the extra sauce in the slow cooker for now) and shred chicken either on a cutting board using two forks or with an electric hand mixer.
- Stir the shredded chicken back into the sauce in the slow-cooker.
- Cook and drain pasta and stir pasta into the slow-cooker mixture. Stir until all pasta is coated in sauce.
- Cook (lid on slow-cooker) for an additional 30 minutes on high.
- Optional: top with chopped fresh parsley before serving.
Notes
- Refrigerate cooled leftovers for up to 3 days in a sealed food-safe container.
