Chicken Ranch in Crock Pot
An easy weeknight Chicken Ranch in Crock Pot recipe, we love Slow Cooker Ranch Style Chicken topped with bacon, herbs and fresh tomatoes, served over white rice.
Do you still use your slow cooker? Hand raised! I love mine, especially when I have chicken in the fridge to cook, or I have a long day and I just want to get dinner going. Which is why we love this Chicken Ranch in Crock Pot recipe–pop it in and walk away.
Chicken Ranch in Crock Pot
This meal is one of my favorite easy meals to cook for the family. It’s optional to tenderize the chicken first, which makes it nice and soft. You know, the kind of chicken that sort of falls apart. We love serving this chicken with a big house salad and this yummy cheese bread.
Read more: Chicken Ranch in Crock PotThe chicken is perfectly seasoned with our own Ranch-style seasoning. It’s tender and savory and so good.
Why I love this recipe
- You pop in the slow cooker and walk away. Bam – dinner is ready!
- Easy ingredients to find in your grocery store.
- Goes well over potatoes, rice, butternut squash or spaghetti squash, or zucchini noodles. It’s’ even good over cauliflower rice.
Gather these ingredients
- Chicken breasts: optional to tenderize
- Chicken broth
- Ranch style flavors: Garlic, dried dill, salt and pepper
- Cream cheese
- Parsley
- Tomatoes
- Bacon
- Cooked rice: optional to use brown rice, white rice, basamti rice, cauliflower rice, potatoes, etc.
How do you make Chicken Ranch in Crock Pot?
- In a slow cooker, arrange the chicken. Mix together the broth, garlic, dill, salt, and pepper (to make your own Ranch flavor). Pour over the chicken.
- Cook the chicken on low for 4-6 hours, or on high 2-3 hours, or until chicken is done (170 degrees F).
- Transfer the chicken to a platter and cover to keep warm; reserve the liquid.
- To make the sauce, add the cream cheese, 1 cup of chicken reserve stock, and 3/4 cup parsley to a small pan. Cook on low, stirring to make a sauce.
- Pour the sauce over the hot chicken, and top with tomatoes, bacon and remaining chopped parsley!
- Serve over brown rice.
Tips and substitutions:
Cooking tip: Did you know you can buy pre-cooked brown rice in the FREEZER section at Trader Joe’s?
Pop it in the microwave for a couple minutes and it’s delicious! You can also buy “cauliflower rice” for a lower-carb meal, and we buy in bulk at Costco.
It doesn’t take long to make the sauce, and then a side of rice, or zucchini noodles. This would be delicious served over spaghetti squash, too, if you’re going the low-carb route.
Optional to use the powdered Ranch Dressing powder (mix) if you don’t want to make your own.
How to serve Chicken Ranch in the Crock Pot
As mentioned, you can serve this dish over rice, pasta, zucchini noodles or spaghetti squash! Here are some of my favorite recipes:
- How to make zucchini noodles with a peeler recipe
- Grilled Spaghetti Squash
- Best Parmesan Basil Brown Rice Recipe
- Or my friend Gina’s Creamy Cauliflower Puree – so good!
More chicken recipes to try:
Get the Recipe:
Chicken Ranch in Crock Pot
Ingredients
- 2 pounds boneless, skinless chicken breasts, halved
- 1 cup chicken broth
- 10 cloves garlic, pressed
- 2 tsp dried dill
- 1 tsp salt
- 1/2 tsp. pepper
- 1 8 oz package cream cheese, softened
- 1 cup fresh parsley, chopped
- 4 tomatoes, quartered (or chopped)
- 8 pieces bacon, cooked and chopped
- Brown cooked rice, or white rice, cauliflower rice, potatoes, zucchini noodles
Instructions
- In a slow cooker, arrange the chicken. Mix together the broth, garlic, dill, salt, and pepper. Pour over the chicken.
- Cook the chicken on low for 4-6 hours, or on high 2-3 hours, or until chicken is done (170 degrees F).
- Transfer the chicken to a platter and cover to keep warm; reserve the liquid.
- To make the sauce, add the cream cheese, 1 cup of chicken reserve stock, and 3/4 cup parsley to a small pan. Cook on low, stirring to make a sauce.
- Pour the sauce over the hot chicken, and top with tomatoes, bacon and remaining chopped parsley! Serve over brown rice.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
