Can I use chicken thighs instead of breasts?

Yes—thighs stay juicy even if cooked a bit longer, about 5–7 hours on low.

How do I thicken the sauce if it’s too thin?

Blend in 1 tbsp corn starch slurry, stir gently, and let sit uncovered for 10–15 minutes to thicken.

You can substitute coconut milk and dairy-free cheese, but it won’t be quite as thick or rich.

Store in an airtight container in the fridge for up to 4 days. Reheat gently in a saucepan or microwave until warmed through.

Yes—freeze whole or shredded chicken with sauce in a sealed container. Thaw overnight and reheat slowly to avoid breaking the sauce.

Creamy ranch-seasoned chicken slow-cooked to perfection with garlic and cheddar – an effortless, comforting crockpot dinner.

4 boneless, skinless chicken breasts (or thighs)

1 packet ranch seasoning mix (or 2 tbsp homemade)

1 cup heavy cream

½ cup chicken broth

1 cup shredded cheddar or mozzarella (optional)

2–3 garlic cloves, minced

Salt and pepper to taste

Fresh chives or parsley for garnish

1. Place chicken breasts in the crockpot.

2. Sprinkle ranch seasoning over the chicken.

3. In a bowl, whisk cream, broth, garlic, and cheese (if using).

4. Pour mixture over chicken and season with salt and pepper.

5. Cover and cook on low for 4–6 hours or high for 2–3 hours.

6. Ensure chicken reaches 165°F internal temperature.

7. Stir sauce and garnish with chives or parsley before serving.

Add vegetables like mushrooms or carrots during the last hour for a full meal.

Thicken sauce with a cornstarch slurry if needed.

Serve over mashed potatoes, rice, or noodles.

Keywords: Creamy Ranch Chicken, Crockpot Chicken, Easy Dinner