Crock Pot Ranch Cream Cheese Chicken
I started making Crock Pot Ranch Cream Cheese Chicken quite a few years back. I seem to always get hungry for it when the weather starts to turn from Summer to Fall. It’s one of my very favorite meals to make in the crock pot.
This recipe is so easy yet packed full of flavor. It’s creamy consistency and light Ranch flavor along with the fork tender chicken breasts is irresistible. I always make egg noodles or rice when making this delicious recipe, the sauce just begs to have something to curl up around and cling to. And believe me, you’ll want lots of delicious sauce hanging around your plate when you eat this!
The recipe calls for canned cream of chicken soup which I normally don’t buy. Whenever a recipe calls for it I make homemade cream of chicken soup. It’s easy and there are a ton of recipes for it on the internet. It only takes about ten minutes to make yourself and it’s homemade. You can even find dry Ranch dressing recipes, if you prefer to go totally homemade. Crock Pot Ranch Cream Cheese Chicken, once you taste it, you can’t forget it. It’s a definite Keeper!
Crock Pot Ranch Cream Cheese Chicken
- 4 boneless skinless chicken breasts
- 2 Tablespoons butter melted,divided
- 1 - 10 3/4 ounce canned cream of chicken soup or make your own
- 1 - 8 ounce block cream cheese cubed
- 1/2 cup chicken broth
- 1 - one ounce package dry ranch dressing packet
- 1/2 teaspoon minced garlic
- 1/2 teaspoon paprika
- 1/4 teaspoon dried parsley flakes
- 1/8 teaspoon dried oregano
- 1. Place your washed and dried boneless, skinless chickens breast in a single layer in your crock pot. Sprinkle with paprika. Sprinkle the whole packet of dry ranch dressing evenly over the chicken breasts. Drizzle 1 Tablespoon of melted butter over the chicken breasts. Cover and cook on the low setting of your crock pot for 4 hours.
- 2. After the 4 hours, melt the remaining 1 Tablespoon of butter in a medium saucepan. Add the minced garlic and saute slightly. Add the cream of chicken soup (no water added), the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. whisk on medium heat until smooth. Add mixture to crock pot, cover and continue to cook on low for 1 1/2 to 2 hours.
If you enjoyed this recipe, you may like these as well.
Crock Pot Chicken Noodle Vegetable Soup
Crock Pot Roast Beef with Sour Cream Gravy
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Oh I love this recipe Mary, especially adding that rich cream cheese to the sauce!
Patty you would LOVE this!!!
On the crockpot ranch cheese chicken I would serve spinach in stead of the fancy greens. I beleave the spinach would really taste amassing with this dish!!!!
I love your recipes. They are ALL very good and easy to make.
Thank you Karen for your kind words, it’s much appreciated!
Had everything I need in freezer or pantry so have this started in my crockpot now. It looks so good!!! Can’t wait to taste it! Thanks so much for sharing!!!!
I love this crockpot chicken, I hope you do too!!
OMG! That was the tastiest, most moist crockpot chicken ever! I ended up subbing Italian Seasoning flakes and Cilantro flakes for the oregano and parsley that I discovered I didn’t have after all. It was still delish! Love the sauce!
I’m cooking a pork roast this morning and made a modified version of the sauce for it. Using cream of celery and beef stock instead of cream of chicken and chicken broth. I forgot to sprinkle roast with the dry ranch dressing packet, so adding that to sauce. Still using the Italian Season flakes and Cilantro flakes and added some chopped onion flakes. And I added some jarred pepperoncini peppers(sliced) and an extra splash of their “juice”. (Used the cream cheese, too!!) Can’t wait to chow into that! 🙂
Thanks for sharing a great recipe. So glad I found your site!!!
Have a most blessed Easter!
Oh Donna your pork version sounds wonderful!! The chicken is my favorite crock pot dinner, so rich and satisfying isn’t it! Let me know how the pork goes I’d love to hear about it! You have a Blessed Easter as well!
The pork roast turned out so very good! The pepperoncinis added a pleasant “heat”! I see all kinds of “future” for your deliciously comforting sauce. 🙂 The chicken and pork will be my “go to” crockpot meals. This is definitely “comfort food”!!!
Tried this today and used Cajun seasoning instead of paprika…I have both smoked and sweet in the cabinet, but never sure which to use where… any tips on that? The Cajun seasoning gives it a little kick needless to say, it’s a keeper 5 stars ( the star thingies aren’t working) 😊
Libby great way to add some spice to the chicken! I found an article about paprika you might enjoy reading here…https://www.thekitchn.com/whats-the-difference-hot-sweet-68134 Hope it helps you.
Thank you very much Bunny… that did help!
Your welcome Libby!
I love this recipe, the chicken was very moist wanted something and this was very different. Thanks for sharing.
Thank you Ebony
Please don’t wash raw chicken. It spreads potentially harmful bacteria across your sink, counter, and any food nearby. Rinsing chicken does nothing to “clean” it. Just pat your chicken dry.
Thank you Brittany for the reminder, that’s excellent advice.
This recipe is sooooo delicious and I’m glad I tried it!
We’re glad you tried it too!!!
Hi Mary. I can’t wait to try this chicken recipe. Is there any way you can put the calorie count somewhere in your recipe’s?
Made this for this evening. I did add a bit of black pepper and also added sliced mushrooms. I also used cream of celery soup as I like the flavor better. Big hit in our house, served over pasta. Next time I think I will use brown rice.