Description
This tender, no-fuss chicken dish melds ranch seasoning, cream of mushroom soup, and chicken broth in a crock pot. Shred the fall-apart meat back into the creamy sauce for a comforting meal that’s perfect with rice, potatoes, or crusty bread. Effortless yet deeply flavorful, it’s a modern American comfort classic for time-saving home cooks.
Ingredients
4 boneless, skinless chicken breasts
10.5 oz cream of mushroom soup (vegetarian-friendly)
2 cups low-sodium chicken broth
2 tablespoons ranch seasoning
1 teaspoon minced garlic
1 teaspoon dried dill
Optional: 1/2 cup milk or half-and-half (for extra creaminess)
Instructions
Add chicken breasts to the crock pot
Combine cream of mushroom soup, chicken broth, ranch seasoning, minced garlic, and dried dill in a bowl
Pour the mixture over the chicken
Cook on high for 4-5 hours or low for 7-8 hours until chicken is falling apart tender
Shred the cooked chicken with a fork
Stir in optional milk or half-and-half for a thicker sauce
Serve warm with rice, mashed potatoes, or crusty bread
Notes
Use gluten-free soup if needed
Substitute cauliflower or豆腐 for a vegetarian version
Store in an airtight container for up to 3 days
Freezes well for 2-3 months
Can add frozen peas or carrots in the last hour of cooking for one-pot variations
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg