Creamy Ranch Chicken Over Rice
This dish is perfect for busy weeknights or lazy weekends when you want something delicious with minimal effort. The combination of creamy sauce, tender chicken, and rice makes for a hearty and satisfying meal.
Ingredients:
- 2-3 boneless, skinless chicken breasts (about 1.5-2 lbs total)
Alternatively, you can use boneless chicken thighs if you prefer more tender, juicy meat. - 1 can (10.5 oz) cream of chicken soup
Use a low-sodium version to control the salt content or substitute with cream of mushroom soup for a slight flavor twist. - 1 block (8 oz) cream cheese, softened and cubed
It’s important to let the cream cheese soften at room temperature for at least 15-20 minutes before starting, so it melts smoothly into the sauce. - 1/4 cup sour cream
This adds a tangy richness to the dish. Feel free to use reduced-fat sour cream if you want to cut some calories. - 1 packet (1 oz) ranch seasoning mix
This brings the ranch flavor. If you’re using a homemade ranch seasoning mix, use about 2 tablespoons. - 1 cup water (or chicken broth)
Water works well, but for more depth of flavor, opt for low-sodium chicken broth or stock. - Salt and black pepper, to taste
Keep in mind that the ranch seasoning and cream of chicken soup contain some salt, so season lightly to start. - 2 cups Jasmine or white rice, cooked
Jasmine rice has a nice aroma and fluffy texture, but white rice works just as well. You can also substitute with brown rice for a healthier alternative.
Optional Toppings/Extras:
- Fresh parsley or chives, chopped (for garnish)
- A sprinkle of shredded cheddar cheese
- Additional dollop of sour cream on top
- A few dashes of hot sauce for some heat
Instructions:
- Prepare the Chicken:
- Pat dry 2-3 boneless, skinless chicken breasts with paper towels to remove excess moisture. If the chicken breasts are particularly large, consider slicing them in half lengthwise to help them cook evenly. If using thighs, simply trim any excess fat.
- Season the chicken lightly with salt and pepper on both sides, ensuring it’s evenly coated. Set aside.
- Make the Creamy Sauce:
- In a large mixing bowl, combine 1 can of cream of chicken soup, 1 block of cream cheese (cut into cubes), 1/4 cup sour cream, and 1 cup of water (or chicken broth).
- Whisk the ingredients together until mostly smooth. It’s okay if the cream cheese isn’t fully incorporated at this stage—it will melt as it cooks.
- Stir in 1 packet of ranch seasoning mix and whisk again until well combined. This sauce will thicken as it cooks in the crockpot, creating a rich and creamy texture that coats the chicken perfectly.
- Assemble the Crockpot:
- Place the chicken breasts (or thighs) in the bottom of your crockpot, ensuring they are in a single layer.
- Pour the creamy sauce mixture over the chicken, making sure the chicken is fully submerged or at least well-coated in the sauce.
- Use a spoon or spatula to evenly distribute the sauce if needed.
- Cook the Chicken:
- Cover the crockpot with the lid and set it to cook on LOW for 3 to 4 hours. The chicken will cook slowly, allowing the flavors to meld together and the sauce to thicken.
- It’s important not to overcook the chicken. Check after 3 hours—if the internal temperature of the chicken reaches 165°F (74°C), it’s done. The meat should be tender and easy to shred.
- Shred the Chicken:
- Once the chicken is fully cooked, remove the chicken breasts from the crockpot and place them on a cutting board.
- Use two forks to shred the chicken into bite-sized pieces. You can either shred it finely or leave it in larger chunks based on your preference.
- Return the shredded chicken to the crockpot and stir to combine it with the creamy sauce. Allow it to sit in the sauce for 10-15 minutes on the warm setting to absorb even more flavor.
- Prepare the Rice:
- While the chicken is finishing up in the crockpot, cook 2 cups of jasmine or white rice according to package instructions.
- Use a rice cooker or stove, depending on your preference. If using a stovetop, bring 4 cups of water (or broth for extra flavor) to a boil, add the rice, reduce the heat, cover, and let simmer for about 15 minutes. Fluff the rice with a fork when it’s done.
- Serve:
- Spoon a generous portion of the creamy ranch chicken over a bed of warm jasmine or white rice.
- Garnish with freshly chopped parsley or chives for a pop of color, or sprinkle with shredded cheddar cheese for an extra layer of richness.
- Optional Add-ons:
- For a tangy twist, add an extra dollop of sour cream on top.
- Want some heat? Add a few dashes of your favorite hot sauce or sprinkle on some crushed red pepper flakes.
Tips & Tricks:
- For a thicker sauce: If you find the sauce is too thin after cooking, remove the lid in the last 30 minutes of cooking to let some of the moisture evaporate. Alternatively, stir in an additional tablespoon of sour cream or cream cheese to thicken.
- Add veggies: You can add vegetables to this dish like steamed broccoli, peas, or roasted carrots for added texture and flavor. Simply cook them separately and stir them in before serving.
- Make-ahead option: You can prepare the creamy sauce mixture ahead of time and store it in the fridge. When you’re ready, simply add it to the crockpot with the chicken and cook as directed.
- Leftovers: This dish stores well in the fridge for 3-4 days. The creamy sauce may thicken as it cools, so add a splash of milk or broth when reheating to loosen it up.
Enjoy your Creamy Ranch Chicken Over Rice! This dish is creamy, comforting, and perfect for a family dinner or leftovers the next day.