Ingredients
- Season chicken breasts with salt and pepper and place them in the slow cooker.
- In a bowl, mix together cream of chicken soup, ranch dressing mix, sour cream, melted butter, and chicken broth until well combined.
- Pour the sauce over the chicken breasts, ensuring they are well coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
- (Optional) Add shredded mozzarella cheese to the top of the chicken 30 minutes before the cooking time is up.
- Shred the chicken with two forks and mix it with the sauce. Serve over rice, pasta, or with crusty bread.
Instructions
- For a thicker sauce, add a bit more sour cream or use a cornstarch slurry.
- To make this dish gluten-free, ensure that your cream of chicken soup and ranch dressing mix are gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.
Notes
- For a thicker sauce, add a bit more sour cream or use a cornstarch slurry.
- To make this dish gluten-free, ensure that your cream of chicken soup and ranch dressing mix are gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (on low) or 3-4 hours (on high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American