This creamy ranch chicken is one of those cozy, no-fuss dinners that quietly saves the day on busy weeknights. It’s a simple slow cooker recipe that uses frozen chicken breasts, so you can toss everything in before work or school activities and come home to a house that smells like you’ve been cooking all afternoon. The idea is a spin on those old church potluck dishes where someone always brought a creamy chicken and rice casserole—comforting, familiar, and kid-approved. This version keeps it to just four ingredients, but still gives you that rich, ranch-flavored sauce that feels special enough for Sunday dinner and easy enough for a Tuesday.
This creamy ranch chicken is wonderful spooned over fluffy mashed potatoes, egg noodles, or steamed white rice so all that sauce has somewhere to soak in. On the side, I like to serve something green to balance the richness—simple steamed broccoli, green beans, or a tossed salad with a light vinaigrette all work well. If your family loves bread, warm dinner rolls or a crusty loaf are perfect for mopping up the extra sauce. For a more comforting, stick-to-your-ribs meal, you can pair it with buttered corn and a fruit salad, which tends to make even picky eaters happy.
4-Ingredient Slow Cooker Creamy Ranch Chicken (Using Frozen Chicken Breasts)
Servings: 6 servings
Ingredients
2 to 2 1/2 pounds frozen boneless, skinless chicken breasts (about 4–6 pieces)
1 (1 oz) packet dry ranch seasoning mix
1 (10.5 oz) can cream of chicken soup
1 (8 oz) block cream cheese, cut into cubes
Directions
see next page
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