Tender chicken in a creamy ranch gravy is a big dish of comfort! Set it and forget in in your slow cooker!
Here’s a meal that comes with absolutely zero fuss. It’s a real “dump and go” preparation so nothing could be easier.
I made this with boneless skinless chicken thighs. They were on sale last week in one of my local stores for a ridiculously low price, right along with boneless skinless breast. So, I stocked up because I just treated myself to a brand-spanking-new upright freezer and couldn’t pass up the opportunity to fill it.
Thighs work much better with slow cooking, at least for me. The texture remains pretty much OK where I find that boneless skinless breast gets dry and stringy with long cook times. This recipe will work with breast portions, but I’d caution to watch it carefully and serve it right when it’s done–and figure on 3-5 hours at most to cook this with boneless skinless breast. Thighs also produce, at least to me, a better flavor with low, slow cooking.
The convenience ingredient here is cream of chicken soup. I usually use the lower sodium variety when I’m adding store-bought seasoning mixes to avoid the end product being too salty. Here I did use a commercial packet of ranch dressing mix. You can make your own–I do and I use this ranch seasoning recipe. When I make my own, I cut the called-for salt in half. Just happens that I have a ton of store-bought ranch seasoning and I want to use it up, but I prefer Missy’s recipe that I linked to in this paragraph. It tastes better and I think you’ll agree!
I served this over jasmine rice and it was delicious. It also reheats easily if you have leftovers.
- 2 lbs boneless skinless chicken thighs or breast
- 1 can (10.75 oz) cream of chicken soup (low sodium preferred)
- 1 envelope dry ranch dressing/seasoning mix -OR- ¼ cup homemade ranch seaoning
- ½ cup water
- ¼ cup finely diced sweet red bell pepper
- 4 oz cream cheese, cut in small cubes
- 3 tbs grated Parmesan cheese
- Mix soup and ranch seasoning in the crock of a 5-7 quart slow cooker.
- Gradually add the water, stirring so it doesn't get lumpy.
- Stir in the red pepper.
- Add the chicken, cover and cook on low 6-8 hours, high 3-5 hours.
- About ½ hour before the minimum cook time, add the cubed cream cheese and the Parmesan cheese.
- Cover and continue cooking for about 30 minutes.
- Stir well so the cream cheese is well blended into sauce.
Yum
Liz says
June 1, 2016 at 3:33 pmThank you Judith. Love slow cooker recipes. They work well for me as long as the quatity is not too much.
Judith Hanneman says
June 1, 2016 at 3:45 pmI never make huge amounts because it’s just me to feed now–this one gave me an extra meal so it worked out great.
Midge says
July 24, 2016 at 9:26 pmCan leftovers be frozen?
Judith Hanneman says
July 24, 2016 at 10:04 pmNever have frozen it, but don’t see why not. It’s really just like a pot pie filling and they are frozen. But please let me know if it was OK (or not) if you do. Many people do make double for leftovers so they’d want to know.
Marisa Franca @ All Our Way says
June 1, 2016 at 6:27 pmThis sounds wonderful!! And I agree with ranch dressing and I’m afraid I’ve gotten rid of all of my canned soups. I may make a sauce for it. Now is garden season and I’m going to be working outside — this would be great cooking away as I’m gardening. YUM!! I can almost taste it.
Marisa Franca @ All Our Way recently posted…Spinach Ricotta Beef Ravioli Filling
Judith Hanneman says
June 2, 2016 at 4:44 amI’ve seen some recipes for making your own version of the condensed cream soups–I’ve been meaning to try some. My friend Holly (Spend With Pennies) has a good one for cream of mushroom soup. And I’ve gotten so used to Missy’s recipe for the ranch seasoning that now the commercial stuff doesn’t taste all that good to me, but unfortunately before I discovered that, I went a bit overboard in Aldi buying it, so gotta use it up LOL!!!!
Denise says
June 3, 2016 at 6:27 pmThe recipe calls for 1/4 cup homemade ranch mix but that recipe says 1 packet equals 2 Tbsp.
Do I double the homemade although your recipe calls for only one packet?
Judith Hanneman says
June 3, 2016 at 6:51 pmHi Denise–I think I got the measurement of the pre-packaged stuff wrong and I am going to check (because a few people have questioned it), but if you’re using the packet, use the entire package. If you make up Missy’s seasoning mix, 1/4 cup flavors it just nicely. BTW, I highly recommend making the mix. I use her recipe but cut the salt that’s called for in half. I think it has the perfect flavor!
Sarah says
July 18, 2016 at 10:52 pmThis sounds delicious. My family and I aren’t crazy about bell peppers. What would be a good substitution?
Judith Hanneman says
July 18, 2016 at 11:46 pmYou could do peas, carrots or even green beans. Really any veg your family likes, but these I’d add in the last hour of cooking so they don’t get overcooked & mushy.
Lisa says
July 25, 2016 at 8:11 pmI’m not a fan of Parmesan. Could I use a different cheese? Pepper Jack or Cheddar or even Mozzarella?
Judith Hanneman says
July 26, 2016 at 1:10 amAbsolutely Lisa!