Introduction

Cheesy Ranch Chicken is a comforting, flavorful dish perfect for busy weeknights. Tender chicken breasts slow-cooked in a creamy ranch sauce make for an easy meal that pairs wonderfully with pasta, rice, or mashed potatoes.

The image shows a close-up of a creamy dish inside a black slow cooker with a wooden spoon stirring it. The dish has three main layers: a base of shredded white chicken mixed with visible small chunks, a melted layer of golden yellow cheese spread unevenly across the top, and scattered pieces of crispy reddish-brown bacon. Bright green chopped scallions are sprinkled on top, adding contrast. The mixture looks rich and creamy with bits of black pepper visible, and the edges of the slow cooker show slight food residue. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 boneless, skinless chicken breasts
1 packet ranch seasoning
1 can cream of chicken soup
1/2 cup sour cream
1 cup shredded cheddar cheese

Instructions

Step 1: Place chicken breasts in the crockpot. Sprinkle the ranch seasoning evenly over the top, then pour the cream of chicken soup and sour cream over the chicken.
Step 2: Cover and cook on low for 6–7 hours, until the chicken is fully cooked and tender.
Step 3: Remove the chicken breasts and let them rest a few minutes. Shred the chicken with two forks, then stir it back into the sauce in the crockpot.
Step 4: Sprinkle the shredded cheddar cheese over the top and allow it to melt before serving. Serve over pasta, rice, or mashed potatoes as desired.

Tips & Variations

Let the chicken rest a few minutes before shredding to keep it juicy and tender.
For a deeper flavor, add a pinch of smoked paprika or a dash of garlic powder to the seasoning mix.
Try using pepper jack cheese instead of cheddar for a spicy twist.
Add chopped fresh herbs like parsley or chives just before serving for added freshness.

Storage

Store leftover Cheesy Ranch Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. If the sauce thickens too much when reheated, add a splash of milk or chicken broth to loosen it.

How to Serve

A close-up view inside a black slow cooker shows a creamy layered dish made of shredded white chicken mixed with melted yellow cheddar cheese and small crispy bacon pieces scattered throughout. Bright green chopped scallions are sprinkled on top, adding fresh color contrast. A wooden spoon is partly stirring the mixture on the right side, revealing the thick, creamy, and slightly chunky texture of the chicken and cheese base. The colors mainly include creamy white, yellow, reddish brown, and green against the dark cooker interior, with some black pepper specks visible on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and will add extra richness. Adjust the cooking time slightly if needed, ensuring the chicken is cooked through and tender.

Is it possible to make this dish on the stove instead of a crockpot?

Absolutely. Cook the chicken breasts in a covered pan over low heat with the ranch seasoning, cream of chicken soup, and sour cream for about 30–40 minutes, stirring occasionally, until the chicken is tender and easily shredded.

Cheesy Ranch Chicken Recipe

Print Recipe

★★★★★

4.5 from 86 reviews

A creamy, flavorful Cheesy Ranch Chicken recipe that’s easy to prepare in the slow cooker. Tender chicken breasts are cooked with ranch seasoning, cream of chicken soup, and sour cream, then topped with melted cheddar cheese, making a comforting meal perfect for serving over pasta, rice, or mashed potatoes.

Author: Marco
Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Chicken and Seasoning

3–4 boneless, skinless chicken breasts
1 packet ranch seasoning (about 1 ounce)

Sauce

1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream

Topping

1 cup shredded cheddar cheese

Instructions

Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of the crockpot in an even layer.
Add Seasoning and Sauces: Sprinkle the ranch seasoning packet evenly over the chicken. Pour the cream of chicken soup and sour cream on top, spreading it evenly to cover the chicken.
Cook Low and Slow: Cover the crockpot with the lid and cook on the low setting for 6 to 7 hours, or until the chicken is fully cooked through and tender enough to shred easily.
Shred the Chicken: Remove the chicken breasts from the crockpot and let them rest for a few minutes to retain juices. Using two forks, shred the chicken into bite-sized pieces.
Mix and Melt Cheese: Stir the shredded chicken back into the creamy sauce inside the crockpot. Sprinkle the shredded cheddar cheese evenly over the top, cover again, and let the cheese melt for a few minutes before serving.
Serve: Serve the cheesy ranch chicken hot over cooked pasta, rice, or mashed potatoes for a comforting meal.

Notes

Rest the chicken for a few minutes before shredding to keep it juicy.
For added depth of flavor, add a pinch of smoked paprika or a dash of garlic powder along with the ranch seasoning.
This dish can be made ahead and reheated gently; add extra sour cream to refresh the sauce if needed.
Use low-fat sour cream and reduced-fat cheddar cheese for a lighter version.

Keywords: cheesy ranch chicken, crockpot chicken, slow cooker chicken, creamy chicken recipe, easy dinner, ranch seasoning chicken, comfort food