How long should I cook Crockpot Creamy Ranch Chicken on low?

Cook on low for 6–8 hours. Check for an internal temperature of 165°F and that the meat shreds easily.

Can I use chicken thighs instead of breasts for Crockpot Creamy Ranch Chicken?

Yes. Boneless, skinless thighs work well. They stay moist and add extra richness. Adjust cook time if you use bone-in thighs.

Yes. Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

A creamy, easy slow-cooker chicken that blends ranch seasoning, creamy soup, and tender chicken into a comforting dish.

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Trim excess fat from the chicken breasts and place them in a single layer in the bottom of the crockpot.
In a bowl, mix together the ranch dressing mix, cream of chicken soup, sour cream, and chicken broth until smooth.
Pour the mixture over the chicken to coat evenly.
Cook on low for 6–8 hours or high for 4–5 hours until the chicken reaches 165°F and shreds easily.
Use two forks to shred the chicken in the crockpot and stir in the shredded cheddar cheese until melted.
Season with salt and pepper to taste and garnish with chopped parsley before serving.

For thicker sauce, remove the lid during the last 30 minutes of cooking. Serve over rice, pasta, or mashed potatoes.