Servings: 6 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 10.5 oz cream of chicken soup
- ½ cup chicken broth
- ½ cup sour cream Optional for added creaminess
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 tablespoon olive oil Optional for searing
- 1 cup shredded cheddar cheese Optional for serving
- Fresh parsley For garnish, optional
Instructions
Preparation
- If desired, heat olive oil in a pan over medium heat and sear the chicken breasts on both sides until golden brown, about 2-3 minutes per side.
- In a crock pot, combine cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper. Stir until mixed well.
- Add the seared or raw chicken breasts to the crock pot, ensuring they are well coated with the sauce mixture.
Cooking
- Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked.
- Once cooking has completed, shred the chicken in the pot using two forks and mix it back into the creamy sauce.
- Add the sour cream to the crock pot and mix thoroughly. Optionally, sprinkle shredded cheddar cheese on top and garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for 2-3 months. Thaw overnight in the fridge before reheating. Feel free to adjust spices or add vegetables to the crock pot for variations.
Nutrition
Serving: 1g | Calories: 400kcal | Carbohydrates: 6g | Protein: 35g | Fat: 25g | Saturated Fat: 10g | Sodium: 800mg | Sugar: 2g
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