Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 tbsp olive oil (optional for searing)
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- If desired, heat olive oil in a pan over medium heat. Sear the chicken breasts on both sides until golden brown (about 2-3 minutes per side). This step is optional but adds extra flavor.
- In the crockpot, add the cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper. Stir to combine.
- Place the chicken breasts into the crockpot and coat them with the sauce mixture.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through.
- Once cooked, shred the chicken with two forks and stir it into the creamy sauce.
- Stir in sour cream for extra creaminess and flavor. Garnish with shredded cheese and parsley, if desired.
Notes
- For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir into the crockpot 30 minutes before serving.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 105mg