Description
A creamy, hands-off slow cooker recipe featuring tender chicken breasts in a rich gravy, perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 (10.5–11 oz) can cream of chicken soup
- 1 packet (about 1 oz) ranch dressing mix
- 1 cup chicken broth
- 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 and lump-free.
- 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 until the chicken reaches 165°F and shreds easily.
- Shred the chicken directly in the pot or remove to shred on a cutting board, then return to the pot to soak up the gravy.
- If the sauce is too thin, create a slurry with cornstarch and add to the pot, cooking on high for 10–15 minutes until thickened.
Notes
For a gluten-free option, use gluten-free cream of chicken soup and ranch mix. To enhance creaminess, add cream cheese after shredding.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American