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Crockpot Creamy Ranch Chicken

Shredded chicken thighs in a tangy, herby ranch cream sauce. A true pantry recipe that feeds a crowd or meal-preps beautifully.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2.5 lbs boneless, skinless chicken thighs (1.1kg)
  • 1 packet ranch seasoning mix, 1 oz (or 3 tbsp homemade ranch seasoning)
  • 3 cloves garlic, minced
  • 1 cup chicken broth (240ml)
  • 8 oz cream cheese, softened (225g)
  • 1/2 cup heavy cream (120ml)
  • chopped fresh dill or chives for serving
  • mashed potatoes, rice, buns, or tortillas for serving

Method
 

  1. Place the chicken thighs in the slow cooker. Sprinkle the ranch seasoning and garlic evenly over the top.
  2. Pour the chicken broth around the chicken (not directly over the seasoning, so it stays put).
  3. Cover and cook on LOW for 6 hours, until the chicken shreds easily.
  4. Shred the chicken right in the pot with two forks.
  5. Stir in the cream cheese until melted and smooth, then stir in the heavy cream. Cook 15 to 20 minutes more on LOW until the sauce is silky.
  6. Taste and adjust seasoning. Serve over mashed potatoes or rice, in buns as sandwiches, or in tortillas as wraps, topped with fresh dill or chives.

Notes

Tips: Homemade ranch seasoning: mix 3 tbsp dried buttermilk powder, 1 tbsp dried dill, 1 tbsp dried parsley, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp salt, 1/2 tsp pepper. Keep this warm in the crockpot on WARM for serving a crowd. The sauce thickens as it cools; loosen with a splash of broth when reheating.
Storage: Refrigerate up to 4 days. Freeze up to 3 months; thaw overnight in the fridge and reheat low and slow.
Estimated nutrition: about 480 calories per serving (estimated).