Slow Cooker Creamy Ranch Chicken

This American dinner recipe combines authentic flavors with modern cooking techniques. Ready in 255 minutes, serves 4 people. Serve shredded over a bed of whole grain brown rice, quinoa, or zucchini noodles for a low-carb option. Accompanies perfectly with steamed broccoli, roasted asparagus, …

Cuisine: American Type: Dinner Time: 255 min Servings: 4 Calories: 266 per serving
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Nutrition Information

Each serving contains approximately 266 calories and 46.0g of protein. Macronutrients include 7.0g carbohydrates and 6.0g fats per serving.

Per Serving

Calories
266
Protein
46.0g
Carbohydrates
7.0g
Fats
6.0g

Total

Calories
1064
Protein
184.0g
Carbohydrates
28.0g
Fats
24.0g

Ingredients

This recipe requires 13 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Boneless Skinless Chicken Breasts
    trimmed of excess fat
  • 0.5 cup Low Sodium Chicken Bone Broth
    or low sodium vegetable broth
  • 1.0 cup Plain Non-Fat Greek Yogurt
    room temperature, added last 30 mins to prevent curdling
  • 2.0 tsp Garlic Powder
    part of ranch seasoning blend
  • 2.0 tsp Onion Powder
    part of ranch seasoning blend
  • 1.0 tsp Dried Dill Weed
    part of ranch seasoning blend
  • 1.0 tsp Dried Chives
    part of ranch seasoning blend
  • 1.0 tsp Dried Parsley
    part of ranch seasoning blend
  • 0.5 tsp Sea Salt
    fine grain
  • 0.25 tsp Black Pepper
    ground
  • 1.0 tbsp Cornstarch
    mixed with 1 tbsp water to thicken sauce if needed
  • 2.0 tbsp Fresh Parsley
    freshly chopped for garnish
  • 1.0 tsp Olive Oil
    to lightly grease the slow cooker

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Equipment Setup

  1. Remove 1 cup Plain Non-Fat Greek Yogurt (245g) from the refrigerator to allow it to reach room temperature, preventing curdling later.
  2. Lightly grease the ceramic insert of the slow cooker with 1 tsp Olive Oil (5ml).
  3. Trim excess fat from 1.5 lb Boneless Skinless Chicken Breasts (680g) and pat dry.
  4. Measure out all dry spices: 2 tsp Garlic Powder (6g), 2 tsp Onion Powder (5g), 1 tsp Dried Dill Weed (1g), 1 tsp Dried Chives (1g), 1 tsp Dried Parsley (1g), 0.5 tsp Sea Salt (3g), and 0.25 tsp Black Pepper (1g).
  5. Finely chop 2 tbsp Fresh Parsley (8g) and set aside for the final stage.

2. Create Homemade Ranch Seasoning

  1. In a small mixing bowl, combine the measured garlic powder, onion powder, dried dill, dried chives, dried parsley, salt, and black pepper.
  2. Whisk or stir the spices thoroughly to ensure an even distribution of flavors.

3. Initial Cooking Phase

  1. Place the trimmed chicken breasts into the prepared slow cooker in a single layer if possible.
  2. Evenly sprinkle the homemade ranch seasoning blend over the top of the chicken breasts.
  3. Pour 0.5 cup Low Sodium Chicken Bone Broth (120ml) around the sides of the chicken, being careful not to wash the seasoning off the top.
  4. Cover and cook on High for 3.5 hours (or Low for 6-7 hours if time permits, adjusting start time accordingly).

4. Creamy Incorporation & Final Cook

  1. Shred the chicken directly in the slow cooker using two forks, or remove to a cutting board to shred and return to the pot.
  2. In a small cup, whisk 1 tbsp Cornstarch (9g) with 1 tbsp water (15ml) to create a smooth slurry.
  3. Stir the room-temperature Greek yogurt and the cornstarch slurry into the slow cooker until fully combined with the chicken and broth.
  4. Cover and cook on High for an additional 30 minutes to thicken the sauce and meld the flavors.

Plating

  1. Place a serving of warm brown rice, quinoa, or zucchini noodles in the center of a shallow dinner bowl to act as a base.
  2. Spoon the shredded creamy ranch chicken generously over the grains, allowing the sauce to soak into the base slightly.
  3. Arrange the steamed broccoli or roasted asparagus neatly to the side of the chicken to provide a vibrant green contrast to the creamy sauce.
  4. Scatter the freshly chopped parsley over the top of the chicken to add freshness and visual appeal.
  5. Complete the presentation with a light dusting of freshly cracked black pepper.

Family Beverage

Chilled cucumber and mint infused water or unsweetened iced herbal tea with lemon

Alcohol Beverage

A lightly oaked Chardonnay or a crisp Sauvignon Blanc

Serving Suggestions

Serve shredded over a bed of whole grain brown rice, quinoa, or zucchini noodles for a low-carb option. Accompanies perfectly with steamed broccoli, roasted asparagus, or a crisp mixed green salad to balance the richness.

Notes

Using a homemade herb blend instead of a packet significantly reduces sodium intake while boosting flavor. For the best texture, stir in the dairy components during the last 30 minutes of cooking to prevent separation. Leftovers store well and can be used for healthy sandwich wraps the next day.

Storage

Allow the chicken to cool completely to room temperature, ensuring it is refrigerated within two hours of cooking to maintain food safety. Transfer the leftovers to a clean, airtight container to keep the chicken moist. The dish will remain fresh and safe to eat for 3 to 4 days in the refrigerator.

Freezing

Place the cooled chicken and sauce into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Freeze for up to 3 months. To serve, thaw the dish in the refrigerator overnight. Reheat gently on the stovetop over low heat, stirring frequently to ensure the yogurt-based sauce remains smooth and does not separate.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: milk, dairy. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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