Crockpot Ranch Chicken (No Cream of Chicken) — Two Ways!
This crockpot ranch chicken is creamy, flavorful, and versatile! Serve it loaded into baked potatoes with cheese and bacon for the family, or make it lighter by serving over green beans for a macro-friendly dinner.
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs for more flavor
- 1 packet ranch seasoning or 3 tbsp homemade ranch mix
- 1 cup low-sodium chicken broth
- ½ cup plain Greek yogurt adds creaminess + protein
- 4 oz cream cheese cubed (softens sauce, balances tang)
- 2 cloves garlic minced
- 1 tsp onion powder
- ½ tsp smoked paprika optional, for depth
- ½ tsp black pepper
- Optional add-ins: ½ cup shredded cheddar 4 slices crumbled bacon, fresh parsley
For Serving Options:
- Family Style: Baked potatoes butter, cheddar cheese, green onions, crispy bacon
- Macro-Friendly: Steamed or roasted green beans extra sauce, green onions, bacon
Let's Make It
- Prepare chicken: Place chicken breasts in the bottom of the crockpot.
- Add flavor: Sprinkle with ranch seasoning, garlic, onion powder, smoked paprika, and black pepper.
- Make it creamy: Pour chicken broth over the chicken. Add cubed cream cheese on top.
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Shred & stir: Shred the chicken directly in the crockpot. Stir in Greek yogurt until creamy and well combined.
- Serve two ways:
- Loaded Potato Style: Scoop chicken into baked potatoes, top with extra sauce, cheese, green onions, and bacon. Bake at 375°F for 10 minutes until bubbly.
- Macro-Friendly Style: Serve chicken over green beans with extra sauce, bacon, and green onions.