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This Slow Cooker Creamy Ranch Chicken recipe is a one-pot mealtime miracle. Try it out today and enjoy!
boneless skinless chicken breasts
2 lbs.
1 packet
OR 3 tbsp of shaker
butter, cubed
4 tbsp
heavy cream
½ cup
cornstarch, sifted
2 tbsp
For safe meat preparation, reference the USDA website.
Place the chicken breasts in the pot of a slow cooker. Sprinkle with Hidden Valley® Original Ranch® seasoning, then top with the butter and heavy cream. Cook on low heat for 2–3 hours until the chicken reaches an internal temperature of 165°F.
Remove the cooked chicken breasts from the slow cooker, then increase the heat to high. Add the cornstarch to the leftover sauce inside the pot, and continuously whisk until the sauce becomes thickened, about 2 minutes. Ladle over the chicken and serve.
Place the chicken breasts in the inner pot of your multi-cooker. Sprinkle with Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix, then top with the butter. Pour heavy cream and ½ cup chicken broth into the pot.
Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 8 minutes. Select “cancel” to turn off the machine.
Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.” Remove lid and take out the chicken.
Switch multi-cooker to sauté mode. Add the cornstarch to the leftover sauce inside the pot, and continuously whisk until the sauce thickens. Ladle over the chicken and serve.
* Always follow manufacturer’s instructions.
