Creamy Ranch Chicken

This was really great and so easy. I added the sour cream at the beginning since this had to be ready to eat as soon as we got home but it’s probably best to add in the last 1/2 hour of cooking as other people have mentioned. I added a bit more water so there was more sauce and am going to add some veggies in next time too. This did not have the heavy taste that you find sometime with crockpot recipes that use cream soups.

You’ve all heard us talk about getting into a cooking rut before, so you know we like to have trusty backup options to keep us from getting bored with our meal routines. Slow cooker dishes mean more time to spend with our family, so anytime we can turn something into a throw-and-go recipe, we do – just like with this slow cooker creamy ranch chicken! Seriously, nothing is better than tossing your ingredients (including lots of veggies) in the slow cooker, then turning it on and being able to check out for a couple of hours while dinner cooks.

This is incredible! I left out the onion but added a minced garlic clove instead. I added the sour cream the last hour. We served it over brown rice with steamed broccoli for a nice healthy dinner. Picky DH loved it and my two year old gobbled it up! It’s a keeper!

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This recipe in particular is great because the main dish and the side dishes all cook together, so it’s truly a one-and-done meal. We love the flavor of ranch dressing, so it was a no-brainer to make that the main flavor of the meal. Along with some creamy chicken soup and a splash of half-and-half, we bulked things up and turned this into a complete meal by adding carrots and potatoes. What we came back to after we turned this bad boy on was a dish with a gravy-esque sauce and perfectly flavored chicken. Trust us, you’ll be making this again!

I used cream of mushroom soup because I prefer it. Since I had no onions, I used a Tablespoon of refrigerated minced garlic, and I seasoned the chicken breasts with Seasoned Salt. I did NOT add any water since other reviews indicated that the sauce was too thin. I also added the sour cream 30 minutes before serving. It was delicious. It is now one of my favorite recipes. I served it over steamed brown rice.


4 boneless, skinless chicken breasts
4 medium russet potatoes, cubed
2 cups baby carrots
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