Description
A hands-off slow-cooked chicken dish in a creamy, flavorful gravy, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 (10.5–11 oz) can cream of chicken soup
- 1 packet ranch dressing mix (about 1 oz)
- 1 cup chicken broth (low-sodium is fine)
- Salt and freshly ground black pepper, to taste
Instructions
- Place the chicken breasts in the bottom of your Crockpot in a single layer.
- In a medium bowl, whisk together the cream of chicken soup, ranch dressing mix, and chicken broth until smooth.
- Pour the mixture over the chicken, turning pieces so each is coated. Sprinkle with salt and pepper to taste.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours. The chicken is done when it reaches 165°F and shreds easily.
- Use two forks to shred the chicken directly in the pot for juicier results, or remove the breasts to a cutting board and shred, then return to the sauce. Stir to combine so the meat soaks up the gravy.
- Taste and adjust seasoning before serving. If the sauce is too thin, remove a ladle of hot liquid, whisk in 1 teaspoon cornstarch to make a slurry, then stir back into the crockpot and cook on high for 10–15 minutes until thickened.
Notes
Use chicken thighs for more flavor; for gluten-free, swap in specific brands of soup and ranch mix.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American