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Crockpot Ranch Chicken

This Crockpot Ranch Chicken is simple, soul-satisfying, and just the type of healthy low-carb comfort food you crave after a long day. Creamy and rich with all the flavors of your favorite ranch dressing!
Course Main Course
Cuisine American
Keyword Crockpot Ranch Chicken, Ranch Chicken
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4 Servings
Calories 362kcal



  • If your crockpot has a saute feature, spray the pot with cooking spray. If your crockpot doesn’t have this feature, spray a skillet with non-stick spray and heat over medium-high heat.
  • Blot the chicken breasts dry, then add to the crockpot or skillet and cook for 3-5 minutes until browned. Turn and brown on the other side. If using a skillet, transfer the breasts to the crockpot after browning.
  • Add the chicken stock, cream cheese, ranch dressing mix, and pepper.
  • Cover and cook on the low heat setting for 4 hours, or until the chicken is cooked through.
  • Remove the chicken breasts from the crockpot and whisk the remaining liquid to create your sauce. For a thicker sauce, set the crockpot to saute or transfer the sauce to a saucepan and cook for 5 minutes, whisking frequently until the sauce thickens. Once the sauce is ready, pour it over the chicken to serve.


This recipe is for 4 servings of ranch chicken. Each serving is 1 chicken breast.
To save time, you can skip browning the chicken.
I like to serve this dish over steamed broccoli, zucchini noodles, or cauliflower rice and garnish with bacon and green onion.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.


Calories: 362kcal | Carbohydrates: 9.7g | Protein: 37.3g | Fat: 18.5g | Saturated Fat: 9.8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 123mg | Sodium: 1334mg | Potassium: 3.9mg | Fiber: 0.1g | Sugar: 3.5g | Vitamin A: 600IU | Vitamin C: 2.5mg | Calcium: 81mg | Iron: 1.2mg | Net carbs: 9.6g