Anabelle McLean Pioneer Woman Crockpot Ranch Chicken combines tender, juicy chicken with a creamy ranch dressing, slow-cooked to perfection for an effortless, flavor-packed meal. This delicious dish offers a delightful blend of creamy and savory tastes, making it perfect for any occasion.
Imagine coming home to a warm, comforting meal that’s perfect for busy weeknights, family dinners, or casual gatherings. The rich flavors and tender chicken will leave your taste buds dancing with joy.
What is Pioneer Woman Crockpot Ranch Chicken?
Pioneer Woman Crockpot Ranch Chicken is a creamy, flavorful dish made by slow-cooking chicken with ranch dressing, cream cheese, and a mix of herbs and spices. This easy-to-make meal is perfect for busy days, providing a comforting and satisfying dinner with minimal effort.
Other Pioneer Woman Recipes
Why You Should Try This Recipe
- Effortless Preparation: Minimal prep time with maximum flavor.
- Perfect for Busy Days: Let the slow cooker do the work while you go about your day.
- Versatile: Serve over rice, pasta, or with a side of vegetables.
- Crowd-Pleaser: Loved by both kids and adults alike.
- Comfort Food: Rich, creamy, and satisfying.
- Freezer-Friendly: Ideal for meal prep and easy dinners.
Ingredients Needed for Pioneer Woman Crockpot Ranch Chicken
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 8 oz cream cheese, softened
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions to Make Pioneer Woman Crockpot Ranch Chicken
- Prepare the Crockpot: Spray the inside of the crockpot with non-stick cooking spray.
- Add Chicken: Place the chicken breasts in the bottom of the crockpot.
- Mix the Sauce: In a bowl, combine the cream cheese, cream of chicken soup, chicken broth, ranch seasoning mix, garlic powder, onion powder, dried dill, dried parsley, salt, and pepper. Stir until well blended.
- Pour Over Chicken: Pour the sauce mixture over the chicken breasts in the crockpot.
- Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Shred the Chicken: Once cooked, shred the chicken using two forks and mix it well with the sauce.
- Serve: Serve the creamy ranch chicken over rice, pasta, or with your favorite side dishes.
What Goes Well With Pioneer Woman Crockpot Ranch Chicken
- Mashed Potatoes: Perfect for soaking up the creamy sauce.
- Steamed Vegetables: Adds a healthy and colorful side.
- Buttered Noodles: Simple and delicious.
- Fresh Salad: Provides a refreshing contrast.
- Garlic Bread: Great for sopping up every last bit of sauce.
- Roasted Vegetables: Complements the rich flavors of the chicken.
Essential Tips for Perfecting Pioneer Woman Crockpot Ranch Chicken
- Use Fresh Herbs: Enhance the flavor with fresh parsley and dill.
- Cream Cheese: Ensure it’s softened for easier mixing.
- Even Cooking: Make sure the chicken breasts are evenly spaced in the crockpot.
- Low and Slow: For the best results, cook on low to keep the chicken tender.
- Thickening the Sauce: Add a slurry of cornstarch and water if the sauce is too thin.
- Extra Flavor: Add cooked bacon pieces for a smoky twist.
Variations of Pioneer Woman Crockpot Ranch Chicken
- Spicy Ranch Chicken: Add diced jalapeños or red pepper flakes for heat.
- Cheesy Ranch Chicken: Stir in shredded cheddar cheese before serving.
- Vegetarian Version: Use tofu or tempeh in place of chicken.
- Low-Carb Option: Serve over cauliflower rice or zucchini noodles.
- Herb-Enriched: Add fresh thyme or rosemary for an herbal boost.
- Mushroom Addition: Mix in sliced mushrooms for extra texture and flavor.
Storing Pioneer Woman Crockpot Ranch Chicken: Best Practices
- Cool Completely: Allow the chicken to cool before storing.
- Airtight Containers: Use airtight containers to keep it fresh.
- Label and Date: Keep track of storage time.
- Fridge Storage: Store in the fridge for up to 3-4 days.
- Freeze for Later: Freeze for up to 3 months for longer storage.
Reheating Pioneer Woman Crockpot Ranch Chicken: Best Practices
- Thaw Overnight: If frozen, thaw in the fridge overnight.
- Slow Cooker Method: Reheat in the crockpot on low until warmed through.
- Stovetop Option: Reheat on the stovetop over low heat, stirring occasionally.
- Microwave: For quick reheating, use the microwave, though the texture may change slightly.
- Oven Method: Reheat in an oven-safe dish at 350°F (175°C) until heated through.
- Cover While Reheating: Cover with a lid or foil to retain moisture.
Nutrition Value (per serving)
- Calories: 380 kcal
- Protein: 35 g
- Carbohydrates: 8 g
- Fat: 22 g
- Saturated Fat: 10 g
- Cholesterol: 130 mg
- Sodium: 900 mg
- Fiber: 1 g
- Sugar: 2 g
Final Words
The Pioneer Woman Crockpot Ranch Chicken is a comforting, creamy dish that brings convenience and flavor to your table. Perfect for busy weeknights, family gatherings, or casual dinners, this recipe is sure to become a favorite in your household. Enjoy the delicious, melt-in-your-mouth goodness of this easy-to-make crockpot meal!
Other Yummy Recipes:
- Pioneer Woman Venison Stew
- Pioneer Woman King Ranch Chicken
- Pioneer Woman Chili Mac
- Pioneer Woman Sirloin Tip Roast
Pioneer Woman Crockpot Ranch Chicken
- Prep Time: 10
- Cook Time: 360
- Total Time: 6 hours 10 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
The King Ranch Chicken casserole is a beloved Tex-Mex dish named after the famous King Ranch in Texas. This hearty casserole features layers of shredded chicken, tortillas, cheese, and a rich, creamy sauce made from a blend of tomatoes, green chilies, and spices. It’s a staple in Southern cuisine, known for its comforting and robust flavors.
Ingredients
- 3 cups cooked and shredded chicken breast
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 12 corn tortillas, torn into quarters
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Sauté the vegetables: In a large skillet, heat olive oil and sauté chopped onion, bell pepper, and garlic until soft.
- Mix the sauce: In a bowl, combine cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, chili powder, cumin, salt, and pepper.
- Layer the ingredients: In a greased 9×13 inch baking dish, layer half of the torn tortillas, half of the shredded chicken, half of the sautéed vegetables, half of the sauce mixture, and half of the shredded cheese. Repeat the layers.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Let it rest: Allow the casserole to rest for 10 minutes before serving.
