Ingredients
3–4 boneless, skinless chicken breasts
1 packet ranch seasoning
1 can cream of chicken soup
1/2 cup sour cream
1 cup shredded cheddar cheese
Instructions
1. Place the chicken breasts in the bottom of a crockpot.
2. Sprinkle the ranch seasoning over the chicken.
3. Pour the cream of chicken soup and sour cream evenly over the top.
4. Cover and cook on low for 6–7 hours, or until the chicken is tender and cooked through.
5. Remove the chicken from the crockpot and shred it using two forks.
6. Return the shredded chicken to the sauce in the crockpot and stir to combine.
7. Sprinkle the shredded cheddar cheese over the top and allow it to melt before serving.
8. Serve over pasta, rice, or mashed potatoes.
Notes
Chef’s Tip: For a juicier result, let the chicken rest for a few minutes before shredding.
To enhance the flavor, consider adding a pinch of smoked paprika or a dash of garlic powder.
This dish pairs well with steamed vegetables or a side salad for a balanced meal.
Leftovers store well in the fridge for up to 3 days and make great sandwich or wrap fillings.
- Prep Time: 5 minutes
- Cook Time: 7 hours
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 2g
- Sodium: 870mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 115mg