Are you craving a mouthwatering, creamy chicken dish that practically cooks itself? Get ready to be amazed by the most effortless and delicious recipe that will transform your weeknight dinners from boring to extraordinary! This Tried True Tuesday Crock Pot Creamy Chicken is about to become your new secret weapon in the kitchen – so tender, so creamy, and so incredibly easy that you'll wonder how you ever lived without it.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breast
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 packet ranch seasoning
- Salt and pepper to taste
Instructions
- Prepare the chicken breasts by patting them dry with paper towels and season generously with salt and pepper on both sides.
- Place the chicken breasts into the bottom of a 6-quart slow cooker, ensuring they are laid out in a single layer.
- In a medium mixing bowl, whisk together the cream of chicken soup, sour cream, and ranch seasoning packet until smooth and well combined.
- Pour the creamy mixture evenly over the chicken breasts, making sure to cover them completely with the sauce.
- Cover the slow cooker with its lid and set to cook on LOW heat for 6 hours, or on HIGH heat for 3-4 hours, until the chicken is tender and easily shreds with a fork.
- Once cooking is complete, use two forks to shred the chicken directly in the slow cooker, allowing it to mix with the creamy sauce.
- Let the shredded chicken sit in the sauce for an additional 10-15 minutes to absorb more flavor before serving.
- Serve hot over rice, pasta, or with a side of roasted vegetables. Garnish with fresh chopped parsley if desired.
Tips
- Pat the chicken breasts dry before seasoning to ensure the best flavor absorption and prevent excess moisture.
- For extra flavor, consider using fresh cracked black pepper and kosher salt when seasoning the chicken.
- If you prefer a thicker sauce, mix a tablespoon of cornstarch with the creamy mixture before pouring over the chicken.
- Don't rush the cooking process – low and slow is the key to achieving incredibly tender, fall-apart chicken.
- For meal prep, this recipe freezes beautifully. Store in airtight containers for up to 3 months.
- Want to add some extra nutrition? Throw in some frozen vegetables during the last hour of cooking.
- For a lighter version, you can substitute low-fat cream of chicken soup and Greek yogurt for the sour cream.
- Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for food safety.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 110mg
