A rich and creamy CrockPot chicken recipe made with ranch seasoning, cream cheese, and tender chicken breasts — perfect for busy weeknights.

Scale

4 boneless, skinless chicken breasts

1 packet ranch dressing mix (1 ounce)

1 can cream of chicken soup (10.5 ounces)

8 ounces cream cheese, softened

½ cup chicken broth

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 cup sliced mushrooms (optional)

½ cup shredded cheddar cheese (optional)

1 tablespoon chopped parsley (for garnish)

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1. Spray slow cooker with nonstick spray.

2. Place chicken breasts in bottom of CrockPot.

3. Whisk cream cheese, ranch mix, soup, broth, and spices.

4. Pour mixture over chicken and spread evenly.

5. Cook on Low 6–7 hours or High 3–4 hours.

6. Shred chicken and stir to combine with sauce.

7. Serve over rice, pasta, or mashed potatoes.

Store up to 4 days in refrigerator or freeze up to 2 months. Add sour cream before serving for extra creaminess.