Slow Cooker Cheddar Ranch Chicken
Looking for a quick, comforting, and crowd-pleasing dinner? This slow cooker cheddar ranch chicken takes just 4 simple ingredients and delivers tender, juicy chicken smothered in a creamy, cheesy ranch sauce. Perfect for busy weeknights, family dinners, or even meal prep, this recipe is both effortless and indulgent.
Whether you serve it over mashed potatoes, egg noodles, or steamed rice, or pile it into slider buns for a pulled chicken sandwich, this dish promises gooey, cheesy comfort in every bite.
Benefits of Slow Cooker Cheddar Ranch Chicken:
Time-Saving Dinner: Toss it in the slow cooker in minutes and let it cook while you go about your day.
High Protein Meal: Chicken is an excellent source of lean protein, supporting muscle growth and satiety.
Kid-Friendly Comfort Food: Creamy, cheesy, and packed with flavor that appeals to all ages.
Versatile Serving Options: Great over potatoes, pasta, rice, or in sandwiches and sliders.
Balanced Meal: Pair with a crisp salad or roasted vegetables for extra fiber and nutrients.
Ingredients (Serves 6):
2 pounds boneless, skinless chicken breasts or thighs
1 (1-ounce) packet dry ranch seasoning mix
8 ounces cream cheese, cubed and softened
2 cups shredded sharp cheddar cheese (8 ounces), divided
Instructions:
Prepare the slow cooker: Lightly grease the insert of a 4-6 quart slow cooker to prevent sticking.
Layer the chicken: Place chicken breasts in an even layer. For thick pieces, cut in half for even cooking.
Add seasoning: Sprinkle ranch seasoning evenly over the chicken, ensuring every piece is coated.
Add cream cheese: Scatter cubed cream cheese on top. No need to stir; it will melt during cooking.
Add cheddar: Sprinkle 1 1/2 cups of shredded cheddar over the cream cheese, reserving 1/2 cup for later.
Cook: Cover and cook on LOW for 4-5 hours or HIGH for 2 1/2-3 hours until chicken shreds easily with a fork.
Shred the chicken: Turn slow cooker to WARM or LOW. Shred chicken with two forks, mixing it into the creamy sauce.
Finish with cheddar: Sprinkle remaining 1/2 cup cheddar on top. Cover and let sit 5-10 minutes until melted.
Serve: Spoon over mashed potatoes, noodles, rice, or stuff into buns. Enjoy hot with creamy ranch-cheddar sauce.
Variations & Tips:
Lighter version: Use reduced-fat cream cheese and part-skim cheddar for less richness.
Extra tender: Swap chicken breasts for boneless, skinless thighs.
Add vegetables: Fold in steamed broccoli or peas for a nutrient boost.
Spicy twist: Add red pepper flakes or a few dashes of hot sauce.
Make it a sandwich: Pile onto slider buns for creamy, cheesy ranch pulled chicken.
Storage & Reheating: Keeps well in the fridge for 3-4 days. Reheat with a splash of milk or broth to loosen sauce.
