Creamy Ranch Crockpot Chicken

 Dolly’s Creamy Ranch Crockpot Chicken

2 lbs boneless, skinless chicken breasts

1 can condensed cream of chicken soup 10.5 oz

1 packet ranch dressing mix 1 oz, dry

1/4 cup unsalted butter cut into cubes

3 cups cooked white rice for serving, optional

1/2 cup shredded cheddar cheese for topping, optional

1/4 cup cooked bacon bits for garnish, optional

Spray the inside of a 6-quart slow cooker with non-stick cooking spray.

Arrange the chicken breasts in a single layer at the bottom of the crock pot without overlapping.

In a medium mixing bowl, whisk together the condensed cream of chicken soup and the dry ranch seasoning mix until well combined and smooth.

Pour the creamy mixture evenly over the chicken breasts, making sure each piece gets coated.

Scatter the cubes of unsalted butter over the top of the sauce.

Cover the crock pot and cook on LOW for 3 to 4 hours (or on HIGH for 2 hours) until the chicken is tender and reaches an internal temperature of 165°F.

Once cooked, leave the chicken breasts whole or shred them using two forks directly in the pot, stirring into the sauce.

If using cheese and bacon, stir them in during the last 5 minutes of cooking until the cheese melts.

Serve hot over cooked white rice, mashed potatoes, or pasta with extra sauce spooned over the top.