4-Ingredient Slow Cooker Mom's Weekend Chicken
A comforting, hands-off weekend meal with tender chicken in a rich, ranch-seasoned cream sauce. Perfect over noodles, rice, or potatoes for a family-friendly dish packed with savory depth and minimal effort.
Servings: 4 servings
Calories: 480kcal
Ingredients
- 2 to 2½ pounds frozen boneless skinless chicken breasts
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (8-ounce) block cream cheese, softened
- 1 (1-ounce) packet dry ranch dressing mix
Instructions
- Place the chicken: Arrange frozen boneless chicken breasts in an even layer in a 5-6 quart slow cooker.
- Prepare the sauce: Mix soup, softened cream cheese, and ranch dressing in a bowl until mostly smooth.
- Add sauce: Spoon the mixture evenly over the chicken.
- Cook: Cover and slow cook on LOW for 6-7 hours or HIGH for 3.5-4 hours until chicken reaches 165°F.
- Shred and combine: Shred cooked chicken and stir into the sauce.
- Serve: Warm over cooked noodles, rice, or mashed potatoes.
Notes
Avoid opening the slow cooker lid during cooking to maintain an even temperature.
For added richness, top with melted butter before serving.
Use bone-in chicken if preferred, but adjust cooking time as frozen bone-in may take longer.
For added richness, top with melted butter before serving.
Use bone-in chicken if preferred, but adjust cooking time as frozen bone-in may take longer.