20 Delicious Crockpot Ranch Chicken Recipes Easy

Are you ready to transform your weeknight dinners with minimal effort and maximum flavor? Our roundup of 20 Delicious Crockpot Ranch Chicken Recipes is here to save the day! Perfect for busy home cooks, these easy-to-follow recipes promise tender, juicy chicken with that irresistible ranch twist. Whether you’re craving comfort food or a quick meal solution, dive in and discover your next family favorite!

Crockpot Ranch Chicken Tacos

Unveiling a dish that marries convenience with gourmet flair, these Crockpot Ranch Chicken Tacos transform simple ingredients into a meal that’s both comforting and sophisticated. Perfect for busy weeknights or casual gatherings, this recipe promises tender, flavorful chicken with minimal effort.

Ingredients

– 2 lbs boneless, skinless chicken breasts
– 1 oz packet ranch seasoning mix
– 1/2 cup chicken broth
– 1/4 cup unsalted butter, melted
– 8 small flour tortillas
– 1 cup shredded lettuce
– 1/2 cup diced tomatoes
– 1/4 cup sour cream
– 1/4 cup shredded cheddar cheese

Instructions

1. Place 2 lbs boneless, skinless chicken breasts in the crockpot.
2. Sprinkle 1 oz packet ranch seasoning mix evenly over the chicken.
3. Pour 1/2 cup chicken broth and 1/4 cup melted unsalted butter over the chicken.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds.
5. Remove the chicken from the crockpot and shred using two forks.
6. Return the shredded chicken to the crockpot and stir to coat with the cooking liquid.
7. Warm 8 small flour tortillas according to package instructions.
8. Assemble tacos by placing shredded chicken on tortillas, then topping with 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/4 cup sour cream, and 1/4 cup shredded cheddar cheese.
Tip: For extra flavor, toast the tortillas in a dry skillet over medium heat for 30 seconds per side before assembling.
Tip: Let the chicken sit in the cooking liquid for 10 minutes after shredding to absorb more flavor.
Tip: For a spicy kick, add a diced jalapeño to the crockpot with the chicken.
Absolutely delightful, the chicken is succulent and infused with the creamy, herby notes of ranch, while the fresh toppings add a crisp contrast. Serve these tacos with a side of lime wedges and extra sour cream for a customizable dining experience.

Slow Cooker Ranch Chicken and Potatoes

On a bustling day, when time is of the essence yet the desire for a comforting meal lingers, this dish emerges as a savior. Slow Cooker Ranch Chicken and Potatoes melds simplicity with flavor, offering a hearty meal that practically cooks itself, leaving your kitchen filled with inviting aromas.

Ingredients

• 4 boneless, skinless chicken breasts
• 1.5 lbs baby potatoes, halved
• 1 cup chicken broth
• 1 packet (1 oz) ranch seasoning mix
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. In a slow cooker, combine chicken breasts, baby potatoes, chicken broth, ranch seasoning mix, olive oil, garlic powder, onion powder, and black pepper.
2. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
3. Tip: For an even richer flavor, sear the chicken breasts in a skillet over medium-high heat for 2 minutes per side before adding to the slow cooker.
4. Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the potatoes and juices.
5. Tip: If the sauce is too thin, remove the chicken and potatoes, then simmer the liquid on the stove for 5-10 minutes to thicken.
6. Garnish with chopped fresh parsley before serving.
7. Tip: For a crispy texture, transfer the cooked potatoes to a baking sheet and broil for 2-3 minutes before serving.

Flaky, tender chicken paired with creamy potatoes creates a dish that’s both satisfying and versatile. Serve it over a bed of greens for a lighter meal or alongside crusty bread to soak up the flavorful juices.

Creamy Crockpot Ranch Chicken Pasta

Savory and indulgent, this Creamy Crockpot Ranch Chicken Pasta is a harmonious blend of tender chicken, al dente pasta, and a luxuriously smooth sauce that promises to comfort and delight. Perfect for busy weeknights or leisurely weekends, it’s a dish that effortlessly combines simplicity with sophistication.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 packet (1 oz) ranch dressing mix
• 8 oz cream cheese, cubed
• 1/2 cup unsalted butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 12 oz penne pasta
• 1 tbsp chopped fresh parsley

Instructions

1. Place the chicken breasts in the crockpot and pour the chicken broth over them.
2. Sprinkle the ranch dressing mix evenly over the chicken.
3. Add the cubed cream cheese and butter on top of the chicken.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds.
5. Remove the chicken from the crockpot and shred it using two forks.
6. Return the shredded chicken to the crockpot and stir in the heavy cream and Parmesan cheese until well combined.
7. Cook the penne pasta according to package instructions until al dente, then drain.
8. Add the cooked pasta to the crockpot and stir to coat evenly with the sauce.
9. Garnish with chopped fresh parsley before serving.

Now, the Creamy Crockpot Ranch Chicken Pasta is ready to serve. The pasta should be enveloped in a velvety sauce, with the chicken adding a hearty texture. For an extra touch of elegance, serve it in a warm bowl with a sprinkle of extra Parmesan and a side of crusty bread to soak up the delicious sauce.

Crockpot Ranch Chicken Sandwiches

On a bustling day, when time is of the essence yet the craving for something delectably comforting arises, these Crockpot Ranch Chicken Sandwiches emerge as a savior. Combining the ease of slow cooking with the bold flavors of ranch and tender chicken, this dish promises to be a crowd-pleaser with minimal effort.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 packet (1 oz) ranch dressing mix
• 1/2 cup chicken broth
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1/2 tsp black pepper
• 6 brioche buns, split
• 6 slices provolone cheese

Instructions

1. Place the chicken breasts in the bottom of a 6-quart crockpot.
2. In a small bowl, whisk together the ranch dressing mix, chicken broth, melted butter, minced garlic, chopped dill, and black pepper until well combined.
3. Pour the mixture over the chicken in the crockpot, ensuring the chicken is evenly coated.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Once cooked, remove the chicken from the crockpot and shred it using two forks. Tip: For extra flavor, mix the shredded chicken back into the sauce in the crockpot and let it sit for 10 minutes before serving.
6. Preheat the oven to 350°F. Place the split brioche buns on a baking sheet, cut side up.
7. Toast the buns in the oven for 5 minutes, or until lightly golden. Tip: Watch closely to prevent over-browning.
8. Assemble the sandwiches by placing a generous amount of the shredded chicken mixture on the bottom half of each bun, topping with a slice of provolone cheese, and covering with the top half of the bun.
9. Return the assembled sandwiches to the oven for 2-3 minutes, just until the cheese is melted. Tip: For a crispier bun, broil for the last minute.

Melt-in-your-mouth tender, the chicken is enveloped in a creamy, herby sauce that pairs perfectly with the slight sweetness of the brioche bun. Serve these sandwiches with a side of crisp pickles or a light salad for a complete meal that’s as satisfying as it is simple.

Easy Crockpot Ranch Chicken and Rice

Zesty flavors and effortless preparation come together in this comforting dish, perfect for busy weeknights or lazy weekends. With the creamy tang of ranch seasoning melding into tender chicken and fluffy rice, it’s a hearty meal that promises satisfaction with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 packet (1 oz) ranch seasoning mix
• 1/2 cup sour cream
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 3-4 minutes on each side until golden brown.
2. Transfer the seared chicken to a crockpot. Sprinkle ranch seasoning, garlic powder, onion powder, and black pepper evenly over the chicken.
3. Add uncooked rice and chicken broth to the crockpot, ensuring the rice is submerged. Tip: For extra flavor, use homemade chicken broth if available.
4. Cover and cook on low for 4 hours or until the chicken is tender and the rice has absorbed all the liquid. Tip: Avoid lifting the lid during cooking to keep the heat consistent.
5. Once cooked, remove the chicken and shred it using two forks. Stir the shredded chicken and sour cream back into the crockpot until well combined. Tip: For a creamier texture, add an extra tablespoon of sour cream.
6. Let the mixture sit for 5 minutes to thicken before serving.

Wondrously creamy with a hint of tang, this dish pairs beautifully with a crisp green salad or steamed vegetables for a balanced meal. The rice absorbs the ranch flavors beautifully, offering a comforting bite that’s both rich and refreshing.

Crockpot Ranch Chicken Enchiladas

Hearty and effortlessly elegant, these Crockpot Ranch Chicken Enchiladas blend the comforting warmth of slow-cooked chicken with the zesty kick of ranch seasoning, all wrapped in soft tortillas and smothered in a creamy, cheesy sauce.

Ingredients

• 2 cups shredded cooked chicken
• 1 packet (1 oz) ranch seasoning mix
• 1 can (10 oz) enchilada sauce
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 8 flour tortillas (8-inch)
• 1/2 cup chopped green onions

Instructions

1. In a large bowl, combine the shredded chicken, ranch seasoning mix, and 1/2 cup of enchilada sauce. Mix until the chicken is evenly coated.
2. Spread 1/4 cup of the remaining enchilada sauce evenly over the bottom of the crockpot.
3. Divide the chicken mixture evenly among the tortillas, placing the mixture in the center of each. Roll the tortillas tightly and place them seam-side down in the crockpot.
4. In a small bowl, mix the sour cream with the remaining enchilada sauce. Pour this mixture over the rolled tortillas in the crockpot.
5. Sprinkle the shredded cheddar cheese evenly over the top. Cover and cook on LOW for 2 hours, or until the cheese is melted and bubbly.
6. Garnish with chopped green onions before serving.

Succulent and richly flavored, these enchiladas offer a delightful contrast between the tender chicken filling and the crisp green onions. Serve them straight from the crockpot for a rustic, family-style meal that’s sure to impress.

Slow Cooker Ranch Chicken Soup

Melt into the comfort of a bowl that combines the creamy, herby goodness of ranch with the hearty satisfaction of chicken soup, all effortlessly prepared in your slow cooker for a meal that feels both indulgent and wholesome.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup heavy cream
• 1 packet (1 oz) ranch seasoning mix
• 3 medium carrots, diced
• 3 stalks celery, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried dill

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add diced onion, carrots, celery, and minced garlic. Sauté for 5 minutes until vegetables begin to soften.
2. Transfer the sautéed vegetables to the slow cooker. Add 1.5 lbs boneless, skinless chicken breasts on top.
3. In a medium bowl, whisk together 4 cups chicken broth, 1 cup heavy cream, 1 packet ranch seasoning mix, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried dill until well combined. Pour over the chicken and vegetables in the slow cooker.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Remove the chicken from the slow cooker and shred using two forks. Return the shredded chicken to the soup and stir to combine.
6. Let the soup sit for 5 minutes to thicken slightly before serving.

Zesty with a velvety texture, this soup is a delightful twist on classic chicken soup, perfect for garnishing with fresh herbs or a sprinkle of crispy bacon for an extra layer of flavor.

Crockpot Ranch Chicken Alfredo

Nothing embodies the comfort of home-cooked meals quite like a dish that effortlessly combines simplicity with indulgence. Crockpot Ranch Chicken Alfredo is a creamy, dreamy concoction that marries tender chicken with a rich, herby Alfredo sauce, all coming together with minimal fuss in your slow cooker.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 packet (1 oz) ranch seasoning mix
• 1/2 cup unsalted butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 12 oz fettuccine pasta
• 2 tbsp chopped fresh parsley

Instructions

1. Place the chicken breasts in the crockpot and pour the chicken broth over them.
2. Sprinkle the ranch seasoning mix evenly over the chicken.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
4. Remove the chicken from the crockpot and shred it using two forks. Tip: Let the chicken cool slightly for easier handling.
5. In a medium saucepan over medium heat, melt the butter. Stir in the heavy cream, Parmesan cheese, garlic powder, onion powder, and black pepper until the sauce is smooth and heated through. Tip: Constant stirring prevents the sauce from separating.
6. Cook the fettuccine according to package instructions until al dente, then drain. Tip: Reserve a cup of pasta water to adjust the sauce consistency if needed.
7. Return the shredded chicken to the crockpot, add the cooked fettuccine and Alfredo sauce, stirring gently to combine.
8. Garnish with chopped fresh parsley before serving.

This dish boasts a luxuriously creamy texture with layers of flavor from the ranch seasoning and Parmesan. For an extra touch of elegance, serve it alongside a crisp green salad and a glass of white wine.

Healthy Crockpot Ranch Chicken Salad

Beyond the hustle of daily life, there’s something profoundly comforting about a dish that marries convenience with nutrition. This Healthy Crockpot Ranch Chicken Salad is a testament to the beauty of slow-cooked flavors, offering a creamy, herbaceous delight that’s as effortless to make as it is satisfying to eat.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup low-sodium chicken broth
• 1 packet (1 oz) dry ranch seasoning mix
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 cup diced celery
• 1/2 cup diced red onion

Instructions

1. Place the chicken breasts in the crockpot and pour the chicken broth over them.
2. Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165°F.
3. Remove the chicken from the crockpot and shred it using two forks.
4. In a large bowl, whisk together the ranch seasoning mix, Greek yogurt, mayonnaise, lemon juice, garlic powder, onion powder, and black pepper until smooth.
5. Add the shredded chicken, diced celery, and diced red onion to the bowl and stir until well combined.
6. Cover and refrigerate for at least 1 hour to allow the flavors to meld.

Lusciously creamy with a crisp bite from the celery and red onion, this salad is a versatile star. Serve it atop a bed of greens for a light lunch, or spoon it into whole-grain wraps for a satisfying meal on the go.

Crockpot Ranch Chicken and Cornbread Casserole

Gathering around the table for a comforting meal has never been easier with this Crockpot Ranch Chicken and Cornbread Casserole, a dish that marries the creamy, herby flavors of ranch with the sweet, golden notes of cornbread, all coming together in a slow-cooked harmony that promises to delight the senses.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup sour cream
• 1 packet (1 oz) ranch seasoning mix
• 1 can (15 oz) cream-style corn
• 1 cup cornbread mix
• 1/2 cup milk
• 1 large egg
• 1/4 cup melted butter
• 1 cup shredded cheddar cheese

Instructions

1. In a large bowl, combine the shredded chicken, sour cream, and ranch seasoning mix until evenly coated.
2. Spread the chicken mixture evenly at the bottom of a greased crockpot.
3. In a separate bowl, whisk together the cream-style corn, cornbread mix, milk, egg, and melted butter until smooth.
4. Pour the cornbread mixture over the chicken layer in the crockpot, spreading it evenly with a spatula.
5. Sprinkle the shredded cheddar cheese on top of the cornbread layer.
6. Cover the crockpot and cook on low heat for 4 hours, or until the cornbread is set and the edges are golden brown.
7. Let the casserole rest for 10 minutes before serving to allow the layers to set properly.

Zesty and comforting, this casserole boasts a creamy chicken layer topped with a sweet, fluffy cornbread that’s perfectly complemented by the sharpness of cheddar. Serve it with a crisp green salad or steamed vegetables for a balanced meal that’s as nutritious as it is delicious.

Slow Cooker Ranch Chicken Quesadillas

Hearty and effortlessly chic, these Slow Cooker Ranch Chicken Quesadillas blend the comforting warmth of slow-cooked chicken with the zesty kick of ranch seasoning, all hugged by a crispy tortilla shell. Perfect for a bustling weeknight or a leisurely weekend feast, this dish promises a delightful fusion of flavors with minimal fuss.

Ingredients

• 2 cups shredded cooked chicken
• 1 packet (1 oz) ranch seasoning mix
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 8 large flour tortillas
• 2 tbsp unsalted butter, melted

Instructions

1. In a slow cooker, combine the shredded chicken and ranch seasoning mix until the chicken is evenly coated. Cook on low for 2 hours to allow the flavors to meld.
2. Preheat a large skillet or griddle over medium heat (350°F) for even cooking.
3. In a bowl, mix the cheddar cheese, Monterey Jack cheese, sour cream, and chopped cilantro with the seasoned chicken from the slow cooker.
4. Brush one side of each tortilla with melted butter. Place 4 tortillas, buttered side down, on the skillet.
5. Divide the chicken and cheese mixture evenly among the 4 tortillas, spreading it out to the edges.
6. Top each with another tortilla, buttered side up, pressing down lightly.
7. Cook for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted, flipping carefully with a spatula.
8. Remove from the skillet and let rest for 1 minute before cutting into wedges.

Just out of the skillet, these quesadillas boast a golden, buttery crust with a gooey, flavorful filling that’s irresistibly rich. Serve them with a side of cool avocado slices or a vibrant salsa for a refreshing contrast.

Crockpot Ranch Chicken and Dumplings

Hearty and comforting, this Crockpot Ranch Chicken and Dumplings transforms simple ingredients into a creamy, savory delight that’s perfect for cozy evenings. With tender chicken and fluffy dumplings enveloped in a rich, herb-infused broth, it’s a dish that promises warmth and satisfaction with every spoonful.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 cup heavy cream
• 1 packet (1 oz) ranch dressing mix
• 1 can (10.5 oz) cream of chicken soup
• 1 tbsp unsalted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk

Instructions

1. Place the chicken breasts in the crockpot.
2. In a bowl, whisk together chicken broth, heavy cream, ranch dressing mix, cream of chicken soup, butter, garlic powder, onion powder, and black pepper until smooth. Pour over the chicken.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds.
4. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
5. In a separate bowl, mix flour, baking powder, salt, and milk to form a dough. Drop tablespoon-sized pieces of dough into the crockpot.
6. Cover and cook on HIGH for 30 minutes, or until the dumplings are cooked through and fluffy.
7. Fluffy and light, the dumplings soak up the creamy broth, creating a perfect balance of textures. Serve this dish with a sprinkle of fresh parsley for a pop of color and freshness.

Easy Crockpot Ranch Chicken Nachos

Yearning for a dish that combines comfort with a touch of sophistication? These Easy Crockpot Ranch Chicken Nachos are a harmonious blend of creamy, tangy, and crunchy, perfect for any gathering or a cozy night in.

Ingredients

• 2 cups shredded cooked chicken
• 1 packet (1 oz) ranch seasoning mix
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup milk
• 1 bag (10 oz) tortilla chips
• 2 cups shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup sliced green onions
• 1/4 cup sliced black olives

Instructions

1. In a medium bowl, whisk together the ranch seasoning mix, sour cream, mayonnaise, and milk until smooth to create the ranch dressing.
2. Add the shredded chicken to the ranch dressing, stirring until the chicken is evenly coated.
3. Spread the tortilla chips in an even layer on the bottom of a 6-quart crockpot.
4. Spoon the chicken mixture over the tortilla chips, ensuring an even distribution.
5. Sprinkle the shredded cheddar cheese over the chicken mixture.
6. Cover the crockpot and cook on low heat for 2 hours, or until the cheese is fully melted.
7. Once cooked, garnish with diced tomatoes, sliced green onions, and black olives.
8. Serve immediately, ensuring each portion gets a mix of toppings for the best flavor and texture.

Flavorful and irresistibly creamy, these nachos boast a perfect contrast between the crisp chips and the tender chicken. For an extra touch, drizzle with additional ranch dressing or serve with a side of jalapeños for those who favor a spicy kick.

Crockpot Ranch Chicken Stuffed Peppers

Just imagine the perfect blend of creamy ranch and tender chicken, all nestled within vibrant bell peppers, slow-cooked to perfection. This dish is a harmonious fusion of comfort and elegance, promising to delight the palate with every bite.

Ingredients

• 4 large bell peppers, any color
• 2 cups cooked chicken, shredded
• 1 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/4 cup green onions, sliced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your crockpot to low setting (200°F) and lightly grease the interior with cooking spray.
2. Slice the tops off the bell peppers and remove the seeds and membranes, ensuring the peppers remain intact.
3. In a large mixing bowl, combine the shredded chicken, ranch dressing, cheddar cheese, crumbled bacon, green onions, garlic powder, onion powder, salt, and black pepper. Mix until evenly incorporated.
4. Stuff each bell pepper with the chicken mixture, packing it gently to fill the cavity completely.
5. Place the stuffed peppers upright in the crockpot, cover, and cook on low for 4 hours, or until the peppers are tender.
6. For a golden top, carefully transfer the peppers to a baking sheet and broil in the oven at 400°F for 3-5 minutes, watching closely to prevent burning.
7. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to meld beautifully.

Unveil these stuffed peppers to reveal a creamy, savory filling that contrasts wonderfully with the sweet, tender bell pepper. Serve atop a bed of wild rice or with a crisp side salad for a complete meal that’s as visually stunning as it is delicious.

Slow Cooker Ranch Chicken and Green Beans

Whisking together convenience and flavor, this dish marries tender chicken with crisp green beans in a creamy ranch-infused sauce, perfect for a hassle-free dinner that doesn’t skimp on sophistication.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 lb fresh green beans, trimmed
• 1 cup chicken broth
• 1 packet (1 oz) ranch seasoning mix
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Season chicken breasts evenly with garlic powder, onion powder, and black pepper.
3. Sear chicken in the skillet for 3-4 minutes per side, until golden brown, then transfer to the slow cooker.
4. In the same skillet, melt butter over medium heat and sauté green beans for 2 minutes, just until bright green.
5. Layer green beans over the chicken in the slow cooker.
6. Whisk together chicken broth and ranch seasoning mix in a bowl, then pour over the chicken and green beans.
7. Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender and reaches an internal temperature of 165°F.
8. Stir in heavy cream during the last 30 minutes of cooking to enrich the sauce.
9. For a thicker sauce, remove the lid and let the dish stand for 10 minutes before serving.

The chicken emerges fork-tender, enveloped in a velvety sauce with a hint of tang from the ranch, while the green beans retain a slight crunch. Serve over a bed of fluffy mashed potatoes or alongside crusty bread to soak up every last drop of the creamy sauce.

Crockpot Ranch Chicken Pizza

Crafting a dish that marries convenience with gourmet flair, Crockpot Ranch Chicken Pizza transforms humble ingredients into a comforting yet sophisticated meal. Combining the ease of slow cooking with the beloved flavors of pizza, this recipe promises a delightful twist on weeknight dinners.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup ranch dressing
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 pre-made pizza crust
• 1/2 cup diced tomatoes
• 1/4 cup sliced black olives
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano

Instructions

1. Preheat your crockpot on the low setting and lightly grease the interior with olive oil to prevent sticking.
2. In a mixing bowl, combine the shredded chicken with ranch dressing, ensuring each piece is evenly coated for maximum flavor.
3. Spread the chicken mixture evenly over the pre-made pizza crust, creating a hearty base layer.
4. Sprinkle the mozzarella and cheddar cheeses over the chicken, covering the surface for a gooey, melted finish.
5. Scatter the diced tomatoes and sliced black olives atop the cheese, distributing them evenly for bursts of freshness and brininess.
6. Season the assembled pizza with garlic powder and dried oregano, enhancing the dish with aromatic depth.
7. Cover the crockpot and cook on low for 2 hours, or until the cheese is fully melted and the edges of the crust are golden.
8. For a crispier crust, transfer the pizza to a preheated oven at 375°F for the final 5 minutes of cooking.
9. Allow the pizza to rest for 5 minutes before slicing, ensuring clean cuts and settled toppings.

Delightfully creamy with a satisfying crunch, this Crockpot Ranch Chicken Pizza offers a harmonious blend of textures and flavors. Serve it with a side of extra ranch dressing for dipping, or garnish with fresh arugula for a peppery contrast.

Easy Crockpot Ranch Chicken and Broccoli

Just when you thought your weeknight dinners couldn’t get any easier, this dish comes along to prove you wrong. Elegantly simple yet bursting with flavor, it’s a testament to the magic of slow cooking.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup ranch dressing
• 1/2 cup chicken broth
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups broccoli florets
• 1 cup shredded cheddar cheese

Instructions

1. Place the chicken breasts at the bottom of the crockpot.
2. In a medium bowl, whisk together the ranch dressing, chicken broth, garlic powder, onion powder, salt, and black pepper until well combined.
3. Pour the mixture over the chicken breasts, ensuring they are fully coated.
4. Cover the crockpot and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
5. Add the broccoli florets to the crockpot, stirring gently to mix them with the sauce.
6. Cover and cook on high for an additional 30 minutes, or until the broccoli is tender but still vibrant green.
7. Sprinkle the shredded cheddar cheese over the top, then cover and let sit for 5 minutes, or until the cheese is melted.

Best enjoyed when the cheese is perfectly melted and the broccoli retains a slight crunch. The creamy ranch sauce envelops the tender chicken, creating a dish that’s as comforting as it is elegant. Serve over a bed of rice or with a side of crusty bread to soak up every last drop of sauce.

Crockpot Ranch Chicken Mac and Cheese

This sumptuous Crockpot Ranch Chicken Mac and Cheese combines the comforting familiarity of classic macaroni with the zesty flair of ranch seasoning, all melded together in a creamy, cheesy sauce that’s effortlessly prepared in your slow cooker.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups elbow macaroni
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup ranch dressing
• 1/2 cup milk
• 1/4 cup butter, melted
• 1 tbsp ranch seasoning mix
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions

1. Place the chicken breasts at the bottom of the crockpot.
2. In a large bowl, mix together the uncooked macaroni, cheddar cheese, mozzarella cheese, ranch dressing, milk, melted butter, ranch seasoning mix, garlic powder, onion powder, and black pepper until well combined.
3. Pour the macaroni mixture over the chicken in the crockpot.
4. Cover and cook on low for 4 hours, or until the chicken is cooked through and the macaroni is tender. Tip: Avoid opening the lid frequently to ensure even cooking.
5. Once cooked, remove the chicken breasts and shred them using two forks. Tip: Let the chicken rest for a few minutes before shredding to retain its juices.
6. Return the shredded chicken to the crockpot and stir well to combine with the macaroni and cheese mixture.
7. Cover and let it sit for 10 minutes to allow the flavors to meld together. Tip: For a thicker sauce, let it sit uncovered for the last few minutes of cooking.

Just as it is, this dish boasts a velvety texture with a perfect balance of tangy ranch and rich cheese flavors. For an extra crunch, serve it topped with crispy bacon bits or a sprinkle of fresh chives.

Slow Cooker Ranch Chicken Chili

Ranch chicken chili, a comforting blend of creamy textures and bold flavors, transforms the humble slow cooker into a vessel of culinary magic. This dish marries the zest of ranch seasoning with the heartiness of chicken and beans, creating a meal that’s both nourishing and indulgent.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 packet (1 oz) ranch dressing mix
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
2. Transfer the seared chicken to the slow cooker. Tip: Searing locks in flavors, adding depth to the chili.
3. Add the ranch dressing mix, black beans, pinto beans, corn, diced tomatoes with green chilies, chicken broth, garlic powder, onion powder, salt, and black pepper to the slow cooker.
4. Stir all ingredients gently to combine. Tip: Avoid overmixing to keep the beans intact.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours. Tip: Cooking on low yields more tender chicken.
6. Once cooked, shred the chicken with two forks directly in the slow cooker.
7. Stir the shredded chicken back into the chili and let it sit for 10 minutes to absorb flavors.

Silky and rich, this chili boasts a perfect balance of creaminess and spice. Serve it topped with avocado slices and a sprinkle of fresh cilantro for a vibrant finish.

Crockpot Ranch Chicken and Biscuits

Kickstarting your culinary journey with a dish that marries convenience with comfort, this recipe transforms simple ingredients into a hearty meal that’s both satisfying and sophisticated. Perfect for busy weeknights or leisurely weekends, it’s a testament to the magic of slow cooking.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 packet (1 oz) ranch seasoning mix
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1/2 cup chicken broth
• 1/2 tsp black pepper
• 1 package (16.3 oz) refrigerated biscuits
• 1 tbsp chopped fresh parsley

Instructions

1. Place the chicken breasts in the bottom of a 6-quart crockpot.
2. In a medium bowl, whisk together the ranch seasoning mix, cream of chicken soup, sour cream, chicken broth, and black pepper until smooth.
3. Pour the mixture over the chicken in the crockpot, ensuring the chicken is fully coated.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Once the chicken is cooked, shred it directly in the crockpot using two forks, then stir to combine with the sauce.
6. Arrange the refrigerated biscuits on top of the chicken mixture in a single layer.
7. Cover and cook on high for an additional 30 minutes, or until the biscuits are golden and cooked through.
8. Sprinkle with chopped fresh parsley before serving.

Unveil a dish where the tender, flavorful chicken pairs beautifully with fluffy, golden biscuits, creating a comforting yet elegant meal. For a twist, serve it over a bed of steamed greens or alongside a crisp salad to add a fresh contrast to the rich flavors.

Conclusion

Great news for busy home cooks! This roundup of 20 Delicious Crockpot Ranch Chicken Recipes offers a treasure trove of easy, flavorful meals perfect for any day of the week. Whether you’re craving something creamy, cheesy, or packed with veggies, there’s a recipe here to satisfy. Don’t forget to try your favorites, leave a comment sharing which one you loved, and pin this article to your Pinterest board for later!

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