Crockpot Ranch Chicken
Made entirely in the crockpot, this simple creamy ranch chicken is perfect on its own or served over rice.
Servings: 4
Equipment
Ingredients
- 2 pounds boneless skinless chicken thighs or breasts
- 1 (10.75-ounce) can cream of chicken soup
- 1 packet ranch seasoning mix
- ½ cup water
- 1 cup carrots
- 4 ounces cream cheese, cut into small cubes
- 3 tablespoons parmesan cheese
Instructions
- Mix soup and ranch seasoning in a 5-7 quart slow cooker.
- Gradually add the water, stirring to prevent lumps. Stir in the baby carrots.
- Add chicken; cover and cook on low 6-8 hours or high 3-5 hours.
- A ½ hour before the minimum cook time, add the cubed cream cheese and the Parmesan cheese.
- Cover and continue cooking for 30 minutes. Stir to blend. Serve.
Notes
Serving suggestions. We like to serve with or over noodles, rice, quinoa, Cauliflower Rice, Mashed Potatoes, or Baked Potatoes.
STORE. Cool and store covered in the fridge for up to 2 days or in the freezer for up to 3 months. Thaw, if applicable, and reheat in the crockpot, stovetop, or oven.
Nutrition
Calories: 482kcal | Carbohydrates: 13g | Protein: 48g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 255mg | Sodium: 1436mg | Potassium: 734mg | Sugar: 2g | Vitamin A: 5950IU | Vitamin C: 1.9mg | Calcium: 114mg | Iron: 2.8mg