Crock pot chicken breast with cream cheese

I started making Crock Pot Ranch Cream Cheese Chicken quite a few years back.  I seem to always get hungry for it when the weather starts to turn from Summer to Fall. It’s one of my very favorite meals to make in the crock pot.

This recipe is so easy yet packed full of flavor.  It’s creamy consistency and light Ranch flavor along with the fork tender chicken breasts is irresistible.  I always make egg noodles or rice when making this delicious recipe, the sauce just begs to have something to curl up around and cling to.  And believe me, you’ll want lots of delicious sauce hanging around your plate when you eat this!

The recipe calls for canned cream of chicken soup which I normally don’t buy.  Whenever a recipe calls for it I make homemade cream of chicken soup.  It’s easy and there are a ton of recipes for it on the internet.  It only takes about ten minutes to make yourself and it’s homemade.  You can even find dry Ranch dressing recipes, if you prefer to go totally homemade.  Crock Pot Ranch Cream Cheese Chicken, once you taste it, you can’t forget it. It’s a definite Keeper!

5 from 1 vote

Crock Pot Ranch Cream Cheese Chicken

Crock Pot Ranch Cream Cheese Chicken - It's creamy consistency and light Ranch flavor along with the fork tender chicken breasts is irresistible.

Prep Time15 mins

Cook Time5 hrs

Course: dinner

Cuisine: American

Keyword: #chicken, #crockpot, #dinner

Servings: 4

Author: Mary Malone

Ingredients

• 4 boneless skinless chicken breasts
• 2 Tablespoons butter melted,divided
• 1 - 10 3/4 ounce canned cream of chicken soup or make your own
• 1 - 8 ounce block cream cheese cubed
• 1/2 cup chicken broth
• 1 - one ounce package dry ranch dressing packet
• 1/2 teaspoon minced garlic
• 1/2 teaspoon paprika
• 1/4 teaspoon dried parsley flakes
• 1/8 teaspoon dried oregano

Instructions

• 1. Place your washed and dried boneless, skinless chickens breast in a single layer in your crock pot. Sprinkle with paprika. Sprinkle the whole packet of dry ranch dressing evenly over the chicken breasts. Drizzle 1 Tablespoon of melted butter over the chicken breasts. Cover and cook on the low setting of your crock pot for 4 hours.

• 2. After the 4 hours, melt the remaining 1 Tablespoon of butter in a medium saucepan. Add the minced garlic and saute slightly. Add the cream of chicken soup (no water added), the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. whisk on medium heat until smooth. Add mixture to crock pot, cover and continue to cook on low for 1 1/2 to 2 hours.

  Hi. Do the chicken pieces need to be thawed before placing in the crock pot? I will use boneless, skinless chicken breasts. Thank you. - Gwen

   

  icons / ellipsis / ellipsis-horizontal

  Gwen G.

  Reply

  See 4 Replies

  

  HI there, we dont have dry mixed salad dressing. Anything else I can use? Thanks Sharon

   

  icons / ellipsis / ellipsis-horizontal

  Sharon E.

  Reply

  See 1 Reply

  

  Do you possibly have the nutrition info on this dish?

   

  icons / ellipsis / ellipsis-horizontal

  Cindy M.

  Reply

  See 1 Reply

  

  This is a really great tasting, easy main dish meal! I made it exactly as written,,,except the time cooked. It actually only takes about 1/2 the 7hrs to cook and I think had I not been here and watched it,,it wouldn't have turned out as well. I think it would have burned around the edges. I intended and started early enough to use your time stated, but after 2 1/2 hrs, turned my crock on the "warm" setting (newer crocks have this setting,,yay) until I added the broth/cream cheese mix. I let this cook on low for 45 min and served over mashed garlic/tarragon potatoes. dh won' t eat rice :( The 2nd best part was the next nite, I shredded the left over chicken,,(I'd taken it out of the sauce)added 1/2cup sour cream, a 4 oz. can of green chilis and 4oz. velveeta cheese to the sauce and some garlic powder. I placed the shredded chicken and more shredded cheese in corn tortillas and pour the remaining sauce over them and had a pan of chicken enchiladas fit for a king!! I also reserved 3/4 cup of the sauce and poured it over 2 chili rellenos (sp)I'd made! Seems as tho I may have had a lot of left overs, but there're only 2 of us and we don't eat heavily,,so, this wonderful crockpot chicken made 2 fab different dinners....just enough shredded chicken leftover for soft tacos tonite....3 meals!!! (sorry this is long, just wanting to be informative on a great recipe)...thanks for posting,,,,Kitty :)

   

  icons / ellipsis / ellipsis-horizontal

  peppermintkitty

  Reply

  90

  

  Wonderful recipe. Great sauce. I cut the total cooking time down to 5 hours to avoid having rubby chicken. UPDATE: Love this recipe. This is my second review. This time I added mushrooms in the cream cheese step. Also, topped with chives and crumbled bacon when serving. Delicious. This is a keeper.

   

  icons / ellipsis / ellipsis-horizontal

  Kathy

  Reply

  82

  

  Oh yummmm! This was super! I didn't have all day so I cooked it on high about 3 1/2 hours and then added the cream cheese mixture and cooked it the next hour on low. I re-read the reviews right after I poured the cream cheese mixture and saw that someone mentioned mushrooms. So I ran and grabbed my package of whole fresh mushrooms out of the fridge and just threw them on top of everything. Man were they good. Served over egg noodles. It is very important that you have something like rice,noodles, or mashed potatoes to pour the gravy over. Or you'll look silly lapping it up like a dog off your plate. It's that good.

   

  icons / ellipsis / ellipsis-horizontal

  ROBIN PENA

  Reply

  62

  

  Fantastic recipe. I've made it twice now, and the second time I really experimented! The first time I did add the mushrooms as another reviewer suggested, and it was great. This time, I doubled the recipe for a potluck dinner, but instead of 2 cans of cream of chicken, I used 1 can of the chicken and a can of cream of mushroom. I also added some seasonings into the chicken on the first step. I added in sweet Hungarian paprika, a dash of curry and sprinkled Emeril's Essence Seasoning over the mixture. For the chicken broth, I used the 1/2 cup as required, but for the second 1/2 cup for the doubled recipe, I used white wine. WOW! BIG difference, and my dish was the first one to disappear out of over 40 dishes. So don't be afraid to experiment!

   

  icons / ellipsis / ellipsis-horizontal

  Youve Had Worse Thi

  Reply

  25

  See 1 Reply

  

  WOW that was sooooooooooooooooooooooo YUMMY and EASY!!! I also used ranch mix... and put mushrooms in it! the first words out of my mouth after trying this was "Im gonna be making this again!!!" my hubby REALLY likes it too!!! I used fat free cream cheese and you cant even tell!!! soooooo much flavor!!! THANK YOU for the AWESOME recipe!!!

   

  icons / ellipsis / ellipsis-horizontal

  blueeyes_jd

  Reply

  22

  

  I tweaked the heck out of this to make it low carb! First I sauteed chicken in butter. I used garlic herb seasoning and 5-6 leaves of fresh basil snipped and placed the chicken breasts in a slow cooker for 30 minutes on high and then medium low for two hours. I deleted the cream of mushroom soup and added canned mushrooms to the chicken . Sauteed onion and garlic in butter and then added 1 tablespoon of Better Than Bullion. Added the cream cheese and let it soften and then substituted the chicken broth for heavy cream. Added all this to the chicken and let cook for about 30 minutes. I sauteed zucchini noodles in butter with salt and pepper until al dente . OMG ! So Good!

   

  icons / ellipsis / ellipsis-horizontal

  Carol H.

  Reply

  8

  See 1 Reply

  

  I don't use any canned soups but make my own sauce simply with chicken broth and heavy cream, garlic, etc.

   

  icons / ellipsis / ellipsis-horizontal

  debin.safeleegreen

  Reply

  5

  

  Substitute sour cream for creamed soup to make it low carb

   

  icons / ellipsis / ellipsis-horizontal

  purplebomshell

  Reply

  4

  See 2 Replies

  

  Used 1/2 cup bottled Italian dressing ( creamy ) instead of dressing mix as suggested by another reviewer, added this to crockpot right at the start. Did not use any broth. Also sautéed onion/ garlic and added that at the start, as well as 2 shakes each of worstershire, Mrs Dash and a pepper blend to punch up the flavor. Warmed the cream of chicken and only half a block cream cheese (4oz) in microwave for 40 seconds and stirred well , added this in the last hour of cooking. For 1 and 1/2 lbs small pieces of boneless chicken breast ( chicken strips size) my crockpot cook time was 1 hour on high and 2 more hours on low. Was cooked just right, sauce was very creamy and flavor was great . Everyone enjoyed this dish ! Will make again. ( I served sliced sautéed mushrooms on the side, would have added them to the whole dish but one son doesn't like them ! )

  Will cream cheese curdle in a slow cooker?

  Adding milk, cream, cheese, sour cream, or yogurt to a slow cooker will curdle them.

  How long does cream cheese take to melt in the crockpot?

  Cook on high until the cheese has melted, stirring every 15 minutes; about 1 hour. Once the cream cheese has melted, set the slow-cooker to warm and stir about every 30 minutes. Serve with Tostitos, your favorite crackers and/or your favorite sliced vegetables. Enjoy!

  How long does it take to cook chicken breasts in a crock pot?

  Cover your crock pot and cook chicken breasts on low for 6-7 hours or on high for 3-4 hours. Chicken is done when the internal temp reaches 165 degrees F. Use chicken in your favorite recipes.

  Is it better to cook chicken breasts on low or high in slow cooker?

  Chicken Breast Cooking Times Cook on LOW for 1 1/2 to 2 1/2 hours. Always cook your boneless skinless chicken breasts on LOW for the best results. I do not recommend cooking boneless chicken breast on HIGH, as it will become very dry, even if you check it early.