Description
A comforting and elegant slow-cooker chicken dish with a creamy ranch-parmesan sauce that’s perfect for busy weeknights or entertaining.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium if preferred)
- 1 packet ranch seasoning mix
- 1 cup grated Parmesan cheese (freshly grated is best)
- 1 tablespoon garlic, minced (about 2–3 cloves)
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
- Place the chicken breasts in the slow cooker in a single layer and pat them dry.
- In a medium bowl, whisk together the heavy cream, chicken broth, ranch seasoning, minced garlic, and grated Parmesan until smooth.
- Pour the sauce evenly over the chicken, ensuring each breast is partially covered.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Check that the chicken reaches an internal temperature of 165°F and is fork-tender.
- Shred the chicken directly in the slow cooker using two forks and stir into the sauce.
- Taste and season with salt and pepper as needed. Garnish with chopped parsley before serving.
Notes
For a lighter version, swap half-and-half for heavy cream but expect a thinner sauce. For quicker prep, use cooked shredded rotisserie chicken and add it in the last 60 minutes.