Description
Creamy, hands-off comfort food featuring tender chicken in a garlicky ranch-parmesan sauce.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 cup heavy cream (or half-and-half)
- 1 cup low-sodium chicken broth
- 1 packet ranch seasoning mix (about 1 oz)
- 1 cup grated Parmesan cheese (freshly grated recommended)
- 1 tablespoon garlic, minced (about 2–3 cloves)
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
- Pat the chicken breasts dry and season lightly with salt and pepper. Arrange in a single layer in the slow cooker.
- In a medium bowl, whisk together the heavy cream, chicken broth, ranch seasoning, minced garlic, and grated Parmesan until smooth and combined.
- Pour the sauce evenly over the chicken, ensuring each piece is at least partially covered.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Verify doneness; the internal temperature should reach 165°F (74°C) and the meat should be fork-tender.
- Shred the chicken directly in the crockpot with two forks and stir it into the sauce.
- Taste and adjust seasoning with salt and pepper, and thickening the sauce if necessary.
- Garnish with chopped parsley and serve.
Notes
For a dairy-free version, replace heavy cream with full-fat coconut milk and use nutritional yeast. Adjust cooking time for frozen chicken if used.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American