Creamy soup and ranch mixture being whisked in a bowl
Pour the creamy mixture evenly over the frozen chicken breasts in the slow cooker, covering them as much as possible so they stay moist while cooking.
Dot the top of the sauce with the pieces of butter, spacing them out so they melt and enrich the sauce as it cooks.
Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and easily shreds with two forks. The internal temperature of the thickest part of the chicken should reach at least 165°F (74°C).
Slow cooker filled with creamy chicken before cooking
Slow cooker filled with creamy chicken before cooking
Once cooked, use two forks to shred the chicken directly in the slow cooker, stirring it into the creamy sauce until everything is well combined and coated.
Taste and adjust seasoning if needed (the ranch mix is salty, so you may not need extra salt). If the sauce is thicker than you like, stir in a splash more broth or water until it’s your perfect spoonable, gravy-like consistency.
Switch the slow cooker to WARM and let the chicken sit for 10 to 15 minutes if you have time; this helps the flavors meld and the sauce thicken slightly. Serve hot over noodles, rice, or potatoes.
Variations & Tips
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