Crock Pot Cream Cheese Ranch Chicken

Crock Pot Cream Cheese Ranch Chicken

Today, I am sharing another tried and true chicken recipe that was a huge hit with my family, Creamy Ranch Chicken – also known as Cream Cheese Ranch Chicken. This delicious recipe can be made in the crock pot or baked in the oven. It’s simple to make, so good.

Crock Pot Cream Cheese Ranch Chicken



  • 4 boneless, skinless chicken breasts
  • 2 tablespoons butter, melted (I used 4 tablespoons)
  • 1 can cream of chicken soup (10 3/4 ounce)
  • 8 ounces of cream cheese, cut into cubes
  • 1/2 cup chicken broth (I used low sodium)
  • 1 packet (1 ounce)  Hidden Valley Ranch Dressing Mix
  • Paprika – few dashes
  • 1/4 teaspoon minced garlic (I used 1/2 teaspoon)
  • 1/4 teaspoon dried parsley flakes (I used 1/2 teaspoon)
  • 1/8 teaspoon dried oregano (I omitted)


  1. Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
  2. Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken.
  3. Drizzle chicken breasts with 1 tablespoons melted butter.
  4. Cover and cook on Low for 4 hours.
  5. Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly.
  6. Add cream of chicken soup, the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.
  7. Add mixture to crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
  8. Serve over buttered egg noddles.

This recipe and image adapted from:

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