Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 packet of ranch dressing mix (or homemade ranch seasoning)
- 1 cup of sour cream or Greek yogurt
- 1/2 cup of chicken broth
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- Optional: chopped parsley, shredded cheese, or bacon bits for toppings
Instructions
- Start by lightly season the chicken breasts with salt, pepper, and garlic powder. This enhances the flavor and helps the seasoning stick.
- Place the seasoned chicken breasts in the Crock-Pot. Pour the chicken broth over them to keep everything moist during cooking.
- In a mixing bowl, combine the ranch dressing mix, sour cream, and olive oil. Mix well until smooth and creamy. Then, pour this mixture over the chicken in the slow cooker.
- Set your Crock-Pot to low and cook for 6 hours, or on high for about 3 hours, until the chicken is tender and easily shredded.
- Once cooked, shred the chicken with two forks directly in the slow cooker or transfer to a plate. Stir the shredded chicken well to coat it in the saucy goodness. For a cheesy touch, sprinkle some shredded cheese or chopped parsley before serving.
Notes
- You can substitute chicken thighs for breasts for a more flavorful and juicy dish.
- Make your own ranch seasoning with herbs and spices like dill, parsley, garlic powder, and onion powder for a homemade touch.
- Reheat leftovers gently on the stovetop or microwave, adding a splash of broth to keep it moist.
- Prep Time: 10 minutes
- Cook Time: 3-6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free (check seasonings)
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 115mg