Ingredients
Equipment
Method
- If desired, heat olive oil in a pan over medium heat. Sear chicken breasts on both sides until golden brown, about 2-3 minutes per side. This step is optional but adds extra flavor.
- In the crock pot, combine cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper. Stir until well combined.
- Place chicken breasts into the crock pot and coat thoroughly with the sauce mixture.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and tender (internal temperature should reach 165°F).
- Use two forks to shred the chicken directly in the crock pot, mixing it into the creamy ranch sauce.
- Stir in the sour cream until fully incorporated for a rich, creamy texture.
- Garnish with shredded cheddar cheese and fresh parsley if desired. Serve over rice, potatoes, or with your favorite sides.
Notes
Frozen chicken breasts can be used but extend cooking time by 1 hour. For richer sauce, substitute sour cream with 8 oz cream cheese. Add vegetables like frozen peas, carrots, or quartered potatoes during the last 2 hours for an all-in-one meal. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
