Ingredients
2 to 2½ lbs frozen boneless, skinless chicken breasts (about 4–6 pieces)
1 (1 oz) packet dry ranch seasoning mix
1 (10.5 oz) can cream of chicken soup
1 (8 oz) block full-fat cream cheese, cut into 1-inch cubes
Optional for serving: Mashed potatoes, cooked rice, egg noodles, or crusty bread
Optional for thinning: A splash of milk or chicken broth (if needed)
Note: Full-fat cream cheese ensures the richest, smoothest sauce.
Instructions
1. Layer the Chicken
Place the frozen chicken breasts in the bottom of a 5- to 6-quart slow cooker, arranging them in a single layer as much as possible.
2. Mix the Sauce Base
In a small bowl, stir together the ranch seasoning mix and cream of chicken soup until fully combined.
3. Assemble the Dish
Pour the ranch-soup mixture evenly over the chicken, coating as much surface as possible.
Scatter the cream cheese cubes over the top—they’ll melt into the sauce as they cook.
4. Cook Low and Slow
Cover with the lid and cook on:
LOW for 6–8 hours, or
HIGH for 3–4 hours
The chicken is done when it shreds easily with a fork and reaches an internal temperature of 165°F (74°C).
5. Shred & Combine
Once cooked, use two forks to shred the chicken directly in the slow cooker (or remove, shred, and return).
Stir everything together until the cream cheese is fully melted and the sauce is smooth, creamy, and well blended.
6. Adjust & Serve
If the sauce is too thick, stir in 1–2 tablespoons of milk or chicken broth to reach your desired consistency.
Taste and add a pinch of salt or pepper if needed.
Serve hot over mashed potatoes, rice, or buttered egg noodles, spooning plenty of that luscious ranch sauce over each portion.
Serving Suggestions
Classic comfort: Over garlic mashed potatoes with green beans
Lighter option: Over cauliflower rice or quinoa
Sandwich style: Pile onto toasted buns for creamy ranch chicken sliders
Meal prep: Portion into containers for easy lunches all week
Frequently Asked Questions
Can I use thawed chicken?
Yes! Reduce cook time to 4–5 hours on LOW or 2–3 hours on HIGH.
Can I make it dairy-free?
Use dairy-free cream cheese and a plant-based cream soup alternative—but texture may vary.
Can I freeze leftovers?
Yes! Cool completely, store in airtight containers, and freeze for up to 2 months. Reheat gently on the stove with a splash of broth.
Is this gluten-free?
It can be! Use certified GF cream of chicken soup and verify your ranch mix is GF (many are not).
Allergy Information
Contains: Dairy, wheat (in most soups and ranch mixes)
Gluten-free option: Possible with substitutions
Vegetarian? No (contains chicken and chicken-based soup)
Always check labels on soup and seasoning packets.
Nutrition Facts
(Per serving, recipe serves 6)
Calories: 380
Protein: 36g
Fat: 22g (Saturated: 12g)
Carbohydrates: 8g
Fiber: 0g
Sugar: 2g
Sodium: 980mg
Values may vary based on ingredient brands.
This 4-Ingredient Creamy Ranch Chicken proves that the best meals don’t require complexity—just smart shortcuts and a little patience. With minimal effort and maximum flavor, it turns frozen chicken into a rich, comforting centerpiece that the whole family will love. So plug in your slow cooker, drop in those frozen breasts, and let dinner take care of itself. Your future self—fork in hand—will thank you.
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