Slow Cooker Pulled Chicken with Creamy Ranch Sauce

This Slow Cooker Pulled Chicken with Creamy Ranch Sauce is tender, juicy, and smothered in a tangy, herby ranch cream sauce. Perfect for sandwiches, wraps, or bowls, it’s an easy, gluten-free dish for weeknight dinners or casual gatherings.

Why You’ll Love This Recipe

This Slow Cooker Pulled Chicken with Creamy Ranch Sauce is a crowd-pleasing, comfort-food masterpiece that’s as effortless as it is delicious. Juicy chicken thighs transform into tender, shreddable bites, enveloped in a rich, tangy ranch sauce infused with dill, chives, and a hint of garlic. The slow cooker makes it a breeze—just a few minutes of prep and you’re rewarded with a versatile dish perfect for sliders, tacos, or salads. It’s naturally gluten-free, kid-friendly, and ideal for busy weeknights or game-day spreads. The creamy sauce clings to every shred, delivering bold flavor that pairs beautifully with fresh veggies or warm buns. Plus, it freezes like a dream for quick, satisfying meals anytime.

Recipe Tips and Tricks

• Use Thighs: Dark meat stays juicy; breasts work but may be less tender.
• Sear for Flavor: Quick browning adds depth (optional but recommended).
• Soften Cream Cheese: Room temp ensures smooth sauce without lumps.
• Adjust Seasoning: Taste sauce before cooking; add more ranch mix or lemon as needed.
• Shred Warm: Easier to pull apart right after cooking.
• Thicken Sauce: Simmer on stove post-cook for thicker consistency.
• Add Veggies Late: Onions or peppers in last hour keep them crisp.
• Fresh Herbs: Boost flavor with fresh dill or chives at the end.

Yield: 6 Servings

Slow Cooker Pulled Chicken with Creamy Ranch Sauce

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Tender chicken in creamy, tangy ranch sauce, slow-cooked for versatile meals.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• ½ cup sour cream
• ¾ cup low-sodium chicken broth
• 1 small onion, diced
• 1 tbsp fresh lemon juice
• 1 tsp dried dill (or 1 tbsp fresh)
• 2 lbs boneless, skinless chicken thighs
• 2 tbsp fresh chives, chopped (for garnish)
• 2 tbsp ranch seasoning
• 3 cloves garlic, minced
• 8 oz cream cheese, softened
• Salt and pepper to taste

Instructions

1. Season Chicken: Pat thighs dry; season with salt, pepper, and 1 tsp ranch seasoning for flavor base.
2. Sear (Optional): Heat 1 tsp oil in skillet; sear chicken 2 minutes per side for caramelized depth.
3. Mix Sauce: In a bowl, whisk cream cheese, broth, sour cream, remaining ranch seasoning, garlic, lemon juice, and dill.
4. Taste Sauce: Adjust with more lemon for tang or ranch for herbiness—perfect your blend.
5. Prep Slow Cooker: Add onion to 4-6 quart slow cooker; place chicken on top.
6. Add Sauce: Pour cream cheese mixture over chicken, ensuring even coverage.
7. Cook Low and Slow: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until chicken is shreddable.
8. Shred Chicken: Remove thighs to a board; shred with two forks or a hand mixer.
9. Thicken Sauce: If desired, transfer sauce to saucepan; simmer 5-10 minutes for thicker consistency.
10. Serve: Return chicken to slow cooker, toss in sauce; garnish with chives and serve in wraps, sliders, or bowls.

Notes

• Use a 4-6 quart slow cooker for even cooking.
• For thicker sauce, add 1 tsp cornstarch slurry in last 30 minutes.
• Leftovers are great for sandwiches, nachos, or salad toppings.
• Store sauce separately if serving later to keep chicken moist.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 362Total Fat 24gSaturated Fat 12gUnsaturated Fat 12gCholesterol 192mgSodium 4394mgCarbohydrates 7gFiber 1gSugar 2gProtein 32g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken Thighs (2 lbs, boneless, skinless): Juicy and forgiving; breasts for leaner option.
• Cream Cheese (8 oz): Full-fat for richness; softened for smooth blending.
• Ranch Seasoning (2 tbsp): Store-bought or homemade for tangy, herby flavor.
• Chicken Broth (¾ cup): Low-sodium for moisture and flavor control.
• Sour Cream (½ cup): Adds creamy tang; Greek yogurt as lighter substitute.
• Garlic (3 cloves, minced): Fresh for bold aroma; powder (½ tsp) in a pinch.
• Lemon Juice (1 tbsp, fresh): Brightens sauce; bottled lacks zest.
• Dill (1 tsp, dried or 1 tbsp fresh): Classic ranch flavor; optional for extra herbiness.
• Onion (1 small, diced): Sweetens sauce; yellow or white works.
• Chives (2 tbsp, chopped): Fresh garnish; green onions as substitute.

Variations and Substitutions

• Protein Swap: Use pork shoulder or chicken breasts for variety.
• Low-Carb: Serve in lettuce wraps or over cauliflower rice.
• Spicy Kick: Add ½ tsp cayenne or hot sauce to sauce.
• Veggie Boost: Stir in spinach, mushrooms, or bell peppers in last hour.
• Gluten-Free: Naturally GF; ensure ranch seasoning and broth are compliant.
• Dairy-Free: Use vegan cream cheese and coconut cream.
• Herb Twist: Swap dill for parsley, thyme, or basil.
• Cheesy Version: Add ½ cup shredded cheddar in last 30 minutes.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze in portions up to 3 months; thaw overnight.
• Reheating: Warm in skillet with splash of broth; microwave gently.

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