Crockpot Million Dollar Chicken with Creamy Ranch Sauce
Slow-cooked chicken breasts get a creamy ranch coating, with shredded cheese melted into the sauce after the meat is lifted out.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 cup shredded cheese cheddar or your choice
- 1 packet dry ranch seasoning mix
- Salt and pepper to taste
- green onions optional, chopped for garnish
Instructions
Instructions
- Mix softened cream cheese, sour cream, the full ranch packet, salt, and pepper. Place thawed breasts in the slow cooker and spread the mixture evenly over them.
- Cover and cook on LOW for about 6–8 hours or HIGH for 3–4 hours, checking earlier for small breasts. Transfer each breast to a plate as soon as its thickest part reaches 165°F.
- Stir the released juices into the sauce, then add the full cup of shredded cheese. Cover on LOW until melted, allowing about 30 minutes within the planned cooking window where possible.
- Switch off the cooker and return the cooked chicken to coat with sauce. Divide into four portions and add optional green onions.
Notes
- Refrigerate in shallow containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat portions to 165°F throughout.