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crockpot creamy ranch chicken smothered with sauce on a plate

Crockpot Creamy Ranch Chicken

Super easy, comforting crockpot creamy ranch chicken is always a fam favorite. Perfect crockpot "Dump Dinner" and complete meal!! Easy Peasy
Course Chicken Dinner, Main Course
Cuisine American
Keyword chicken breast recipes, Crockpot Chicken Recipes, ranch chicken recipes, slow cooker chicken recipes
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Servings 4 servings
Calories 786kcal
Author Kathleen


  • 4 boneless skinless chicken breasts
  • 6 medium russet potatoes, cut into 1 inch chunks
  • 2 cups baby carrots
  • 2 (10 oz) can cream of chicken soup
  • 1 packet dry ranch mix
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 1/4 cup (plus more as needed) milk
  • 8 ounces cream cheese, cut into cubes
  • 1 cup frozen peas

Options For Serving Over:

  • cooked and buttered egg noodles
  • Cooked Cauliflower Rice or Cauliflower Mashed Potatoes 


  • fresh parsley or thyme


  • Spray slow cooker with nonstick cooking spray. Place cut potatoes (6) and baby carrots (2) in the bottom of the crockpot. Place chicken breasts (4) over veggies.
    How to make creamy ranch chicken with cream cheese, arrange the chicken on top of the vegetables
  • In a small bowl mix together the cream of chicken soup (2 cans), dry ranch dressing mix (1 packet), poultry seasoning (1 teaspoon), salt (1/2 teaspoon), black pepper (1/2 teaspoon), Worcestershire sauce (1 tablespoon), and milk (1 1/4 cup). Pour this mixture evenly over the chicken. Place cubed cream cheese (8 ounces) on top.
    How to make crockpot ranch chicken, add cream cheese
  • Cover and cook on low for 5-6 hours or on high for 3-4 hours. Remove chicken to a plate covered with foil. Stir potato, carrots, and sauce until smooth, and stir in peas (1 cup). Cover and continue to cook for 10 minutes or until peas are heated through. You can shred chicken or serve it whole. Serve over buttered cooked pasta, and sprinkle with parsley or thyme.


  • You can shred chicken and fold it into the veggies and serve in individual bowls or serve whole pieces of chicken with a scoop of veggies plain or over buttered cooked noodles. Garnish with parsley or thyme.


  1. Sauce Separating:  This often happens. No problem. Just remove the chicken breasts and the veggies to a plate, vigorously whisk sauce, then return the chicken and veggies to the sauce. Et Viola!


Serving: 1serving | Calories: 786kcal | Carbohydrates: 91g | Protein: 44g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 2338mg | Potassium: 2217mg | Fiber: 8g | Sugar: 14g | Vitamin A: 10039IU | Vitamin C: 36mg | Calcium: 233mg | Iron: 5mg