Description
This creamy crockpot chicken dish features tender chicken breasts simmered in a rich gravy made from cream of chicken soup and ranch dressing mix. It’s an easy, flavorful meal perfect for busy weeknights, and pairs beautifully with mashed potatoes or rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 to 2 pounds)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) chicken broth
- 1 packet (1 oz) ranch dressing mix
- 1 packet (1 oz) brown gravy mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil (optional, for browning the chicken)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by rinsing the chicken breasts under cold water. Pat them dry with paper towels to remove excess moisture.
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.
- If desired, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and sear for about 3-4 minutes on each side until golden brown. (This step is optional.)
- Transfer the chicken breasts to the crockpot.
- In a medium mixing bowl, combine the cream of chicken soup, chicken broth, ranch dressing mix, and brown gravy mix. Whisk until smooth.
- Pour the gravy mixture over the chicken breasts in the crockpot, ensuring they are well coated.
- Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- About halfway through, check the chicken and flip if desired for even cooking.
- Ensure the chicken reaches an internal temperature of at least 165°F (75°C).
- Once cooked, remove the chicken from the crockpot and let it rest before slicing or shredding.
- For a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry.
- Stir the slurry into the gravy in the crockpot and cook on high for an additional 15-30 minutes until thickened.
- Return the sliced or shredded chicken to the crockpot and stir to coat in the gravy.
- Serve over mashed potatoes, rice, or egg noodles, and garnish with freshly chopped parsley.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in a saucepan over medium heat or in the microwave until heated through.
Notes
- Dieses Gericht kann mit zusätzlichen Gemüse oder Gewürzen nach Ihrem Geschmack angepasst werden.
- Für eine leichtere Version können Sie fettarme Hühnercremesuppe und Brühe verwenden.
- Prep Time: 15 minutes
- Cook Time: 360 minutes