Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 packet (1 oz) dry ranch seasoning mix
- 1 packet (1 oz) dry onion soup mix
- 1 can (10.5 oz) cream of chicken soup
- ½ cup chicken broth or water
- 1 tablespoon unsalted butter (optional)
- Salt and pepper to taste
Instructions
- Place chicken breasts or thighs in the bottom of the crockpot.
- Sprinkle dry ranch seasoning and onion soup mix evenly over the chicken.
- Pour cream of chicken soup and chicken broth over the top.
- Gently stir to partially combine, ensuring chicken stays mostly submerged.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.
- Remove chicken and shred with two forks.
- Return shredded chicken to the crockpot and stir into the gravy.
- If desired, stir in 1 tablespoon of butter for richer flavor. Season with salt and pepper to taste.
- Serve hot over mashed potatoes, rice, or pasta.
Notes
- Swap cream of chicken soup with cream of mushroom for an earthy flavor.
- Add cayenne or red pepper flakes for a spicy kick.
- Use chicken thighs for a juicier result.
- Lighten it up with low-sodium broth and reduced-fat soup.
- Stir in leftover cooked vegetables near the end for extra nutrition.
- Prep Time: 5 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 860mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 105mg
