Description
Tender boneless chicken breasts cooked in a creamy, ranch-spiced gravy in the slow cooker, ideal for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
- 1 (10.5 oz) can cream of chicken soup
- 1 packet (about 1 oz) ranch seasoning mix
- 1 cup low-sodium chicken broth
- Salt and freshly ground black pepper to taste
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer.
- In a medium bowl, whisk together the cream of chicken soup, ranch seasoning, and chicken broth until smooth.
- Pour the mixture evenly over the chicken, ensuring each piece is coated.
- Lightly season the top with salt and black pepper.
- Cover and cook on LOW for 6–7 hours, until the chicken is tender and easily shredded.
- Shred the chicken in the gravy, adjust seasoning, and serve hot over mashed potatoes, rice, or biscuits.
Notes
For a gluten-free version, use gluten-free cream soup and ranch mix. You can substitute boneless thighs for juicier results.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American