How do you cook creamy ranch chicken in a slow cooker?

Just mix the ranch, soup, and stock, then add chicken and cook on low for 4–6 hours. It’s ready when the chicken reaches 165°F and shreds easily.

Is it okay to put raw chicken in a crock pot?

Yes, raw chicken is safe to use. The crock pot cooks it slowly and thoroughly. Just make sure it reaches the right internal temperature.

It’s great! Ranch adds herbs, tang, and saltiness that soak right into the meat, especially when slow-cooked.

Rice, pasta, or mashed potatoes work best. For veggies, try green beans, roasted broccoli, or a fresh salad.

Creamy, rich, and full of ranch flavor — this slow cooker classic is the ultimate comfort food with minimal prep and just four main ingredients.

Scale

1 packet Hidden Valley Ranch Dressing Mix

10.5 oz can cream of chicken soup (undiluted)

½ cup chicken stock (or broth/veggie stock)

1 lb boneless, skinless chicken breasts or thighs

Optional: shredded cheddar cheese

Optional: crumbled bacon

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

1. Whisk ranch seasoning, soup, and chicken stock directly in the crock pot.

2. Add chicken and make sure it’s well-coated or submerged in the sauce.

3. Cover and cook on low for 4 to 6 hours, or until chicken is fully cooked (165°F).

4. Serve as-is or shred the chicken right in the pot and stir back into the sauce.

5. Spoon over rice, noodles, or mashed potatoes and enjoy.

Do not overcook — chicken will dry out.

Use a thermometer to check for doneness (165°F).

Thighs can be substituted for breasts; reduce cook time slightly.

Frozen chicken works, but may thin the sauce.

To shred: use forks, mixer, or hands.

Pairs well with roasted veggies or a fresh green salad.

Store leftovers in fridge for up to 3 days or freeze for 2 months.