Classic Creamy Ranch Crockpot Chicken and Gravy
This creamy ranch crockpot chicken and gravy is a comforting and easy meal perfect for weeknights. Boneless, skinless chicken is slow-cooked to tender perfection in a savory ranch-infused gravy.
Equipment
- Large Skillet
- Slow Cooker
- Mixing Bowls
- Whisk
- Two Forks
Ingredients
Main Ingredients
- 2-3 pounds Chicken Thighs or Breasts boneless, skinless
- 1 medium Onion chopped
- 2-3 cloves Garlic minced
- 3 cups Chicken Broth low sodium
- 1 10.5 ounce can Cream of Chicken Soup
- 1 1 ounce packet Dry Ranch Seasoning Packet
- 2 tablespoons Cornstarch
- 2 tablespoons Cold Water for slurry
- Salt To taste
- Black Pepper To taste
- 1 tablespoon Olive Oil optional, for browning
Instructions
Cooking Steps
- Optionally brown the chicken: Heat olive oil in a skillet, season chicken, and sear for 2-3 minutes per side until lightly browned to enhance flavor.
- Prepare the slow cooker: Place chopped onion and minced garlic at the bottom, then arrange browned or unbrowned chicken over the vegetables.
- Mix the gravy base: In a separate bowl, whisk together chicken broth, cream of chicken soup, and dry ranch seasoning packet.
- Cook the chicken: Pour the gravy mixture over the chicken, cover, and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fork-tender.
- Thicken the gravy: Remove cooked chicken to shred, then make a slurry by whisking cornstarch and cold water in a small bowl.
- Finish the gravy: Stir the cornstarch slurry into the liquid in the slow cooker and cook on high for 15-20 minutes, stirring occasionally, until thickened.
- Combine and serve: Return the shredded chicken to the slow cooker, stir to coat, and adjust seasoning as needed before serving.
Notes
For extra flavor, you can add some fresh herbs like parsley or dill after the chicken is coated in the gravy. This dish pairs well with mashed potatoes, rice, or egg noodles for a complete and satisfying meal.