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- 4 boneless, skinless chicken breasts - 1 cup long-grain white rice - 1 can (10.5 oz) cream of chicken soup - 1 cup chicken broth - 1 packet (1 oz) ranch seasoning mix - 1 cup frozen peas and carrots - 1/2 cup sour cream - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Chopped fresh parsley for garnish Let’s dive into the stars of this dish. The main ingredients set the stage for flavor. Start with boneless, skinless chicken breasts. They cook well and stay tender. Next, we have long-grain white rice. It absorbs the creamy sauce, making each bite delightful. Cream of chicken soup forms a rich base. It brings moisture and flavor. Chicken broth adds depth and enhances the overall taste. The ranch seasoning mix ties it all together. This mix gives that classic ranch flavor we love. For extra texture, frozen peas and carrots join the mix. They add color and nutrition. Sour cream creates a luscious creaminess at the end. Garlic powder and onion powder boost the flavor without overpowering. Finally, salt and pepper allow you to fine-tune the taste. A sprinkle of chopped fresh parsley brightens the dish when serving. These ingredients work together to create a comforting meal that's perfect for any day. - First, place the chicken breasts at the bottom of the slow cooker. - Next, season the chicken with salt and pepper. This adds great flavor. - In a medium bowl, whisk together the cream of chicken soup, chicken broth, ranch seasoning, garlic powder, and onion powder. Mix until smooth. - Pour this creamy mixture over the chicken in the slow cooker. Make sure it's well covered. - Now, add the long-grain white rice on top. Spread it evenly but do not stir it in. - Cover the slow cooker and cook on low for 4-5 hours. The chicken should be cooked through, and the rice should be tender. - About 30 minutes before serving, add the frozen peas and carrots to the slow cooker. Replace the lid and let it cook. - Once done, shred the chicken using two forks right in the slow cooker. This makes it easy to mix. - Stir in the sour cream until everything looks creamy and mixed well. Taste and adjust seasoning with more salt and pepper if needed. To make your dish extra creamy, consider using Greek yogurt instead of sour cream. It adds a nice tang. You can also try cream cheese for a richer taste. If you want to enhance creaminess, add a splash of heavy cream before serving. This will give it a velvety texture. Don't be shy with flavors! Adding garlic powder and onion powder gives your dish depth. You can also mix in some paprika or cayenne for a little heat. If you want more flavor, try using homemade ranch seasoning. It’s easy to make and adds a fresh touch. Different slow cookers can cook at different speeds. If yours runs hot, check the chicken after 3 hours. For a cooler model, it may need 6 hours. To know if your dish is done, make sure the chicken reaches 165°F. The rice should be soft and fluffy. If it’s still crunchy, let it cook a bit longer. {{image_2}} You can switch chicken for other meats. Try using boneless pork chops or turkey. These meats cook well in a slow cooker. For a vegetarian dish, use tofu. Cut the tofu into cubes and add it with the other ingredients. Tofu soaks up all the creamy ranch flavor, making it tasty. If you want healthier options, consider brown rice or quinoa. Brown rice adds fiber and has a nuttier taste. Quinoa is protein-rich and cooks quickly. Adjust the cooking time as needed. Brown rice may take longer than white rice. Always check your rice to ensure it’s tender. You can swap in seasonal vegetables easily. Fresh green beans or corn work well. Feel free to mix in bell peppers for a pop of color. Adding more greens like spinach boosts nutrition. Toss them in about 30 minutes before serving for a fresh taste. After you make creamy ranch chicken and rice, let it cool first. Then, place leftovers in an airtight container. This helps keep it fresh. Store it in the fridge for up to three days. If you notice any off smells or colors, it's best to toss it. To freeze the dish, use a freezer-safe container. Make sure to leave some space at the top. The rice expands when frozen. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. You can reheat creamy ranch chicken and rice in two ways. The microwave is quick and easy. Just heat it in short bursts, stirring in between. If you prefer the stovetop, use a pot. Add a splash of chicken broth to keep it creamy. Stir often until it's hot. Enjoy your delicious meal again! Yes, you can cook this dish on high. If you do, cook it for about 2 to 3 hours. Keep an eye on the chicken and rice. You want both to be tender and fully cooked. Check the chicken with a meat thermometer. It should reach 165°F. If you don’t have a thermometer, cut into the chicken. It should be white and juices should run clear. This dish is not gluten-free due to the ranch seasoning and cream of chicken soup. Look for gluten-free options for these ingredients if needed. Many brands offer gluten-free alternatives. This dish is filling on its own. However, you can pair it with a green salad or steamed vegetables. Garlic bread also makes a great side. Adding a fresh squeeze of lemon can brighten the meal. Yes, you can prepare this recipe in advance. Mix the sauce and place all ingredients in the slow cooker. Cover and refrigerate overnight. In the morning, just set it to cook. In this blog post, we explored a simple creamy ranch chicken and rice recipe. We discussed key ingredients, cooking steps, and tips for great flavor. I shared ideas for variations and storage to keep your meals fresh. Cooking doesn't have to be hard, and this recipe proves that. With just a few tweaks, you can make it your own. Enjoy creating and sharing this dish with family and friends. Trust me, they will love it!

Creamy Ranch Chicken & Rice (Slow Cooker)

Indulge in the rich flavors of creamy ranch chicken and rice with this easy slow cooker recipe! Perfect for busy weeknights, this dish combines tender chicken, creamy soup, and savory ranch seasoning for a comforting meal. Just set it and forget it—after a few hours, enjoy a delicious dinner that your whole family will love. Click to explore this recipe and elevate your dinner game tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup long-grain white rice

1 can (10.5 oz) cream of chicken soup

1 cup chicken broth

1 packet (1 oz) ranch seasoning mix

1 cup frozen peas and carrots

1/2 cup sour cream

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Chopped fresh parsley for garnish

Instructions
 

Place the chicken breasts at the bottom of the slow cooker. Season them with salt and pepper.

    In a medium bowl, whisk together the cream of chicken soup, chicken broth, ranch seasoning, garlic powder, and onion powder until well combined.

      Pour this mixture over the chicken in the slow cooker. Add the long-grain white rice, making sure it's evenly distributed but not stirring it in.

        Cover the slow cooker and cook on low for 4-5 hours, or until the chicken is cooked through and the rice is tender.

          About 30 minutes before serving, add the frozen peas and carrots to the slow cooker. Replace the lid and continue to cook on low.

            Once done, shred the chicken using two forks right in the slow cooker. Stir in the sour cream until everything is creamy and well combined.

              Taste and adjust seasoning with additional salt and pepper if needed.

                Prep Time: 15 minutes | Total Time: 5 hours | Servings: 6

                  - Presentation Tips: Serve the creamy ranch chicken and rice in bowls, garnished with freshly chopped parsley. A sprinkle of additional ranch seasoning on top can add a nice touch!