Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 packet dry ranch seasoning mix (1 oz)
- 1 can cream of chicken soup (10.5 oz)
- ½ cup chicken broth
- ½ cup sour cream
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 tbsp olive oil (optional, for searing)
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley, for garnish
Instructions
- Optional Step: Heat olive oil in a skillet and sear chicken breasts for 2–3 minutes per side until golden.
- In the slow cooker, whisk together cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper.
- Add chicken breasts to the sauce, turning to coat well.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Shred chicken with two forks directly in the slow cooker.
- Stir in sour cream until the sauce is smooth and creamy.
- Serve hot over rice, potatoes, or noodles. Garnish with cheddar cheese and parsley if desired.
Notes
For added flavor, consider searing the chicken before adding it to the slow cooker. You can also add vegetables like carrots or peas in the last hour of cooking.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg