Description
Creamy, garlicky chicken breasts cooked in a flavorful ranch-and-cream sauce, perfect for an easy weeknight dinner or a special gathering.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 cup heavy cream (or half-and-half for a lighter sauce)
- 1 cup low-sodium chicken broth
- 1 packet ranch seasoning mix
- 1 cup grated Parmesan cheese
- 1 tablespoon garlic, minced (or 1 tsp garlic powder)
- Salt and black pepper, to taste
- Chopped parsley, for garnish
Instructions
- Place the chicken breasts in a single layer in the slow cooker and pat them dry.
- In a medium bowl, whisk the heavy cream, chicken broth, ranch seasoning, minced garlic, and grated Parmesan until smooth.
- Pour the sauce evenly over the chicken so each breast is at least partially submerged.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the internal temperature reaches 165°F.
- Shred the chicken directly in the slow cooker and stir it through the sauce.
- Taste and season with salt and pepper to your preference, then garnish with chopped parsley before serving.
Notes
For a dairy-free version, use full-fat coconut milk and nutritional yeast. Ensure reheated chicken hits 165°F before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American