Creamy Ranch Crock Pot Chicken
Try this Creamy Ranch Crock Pot Chicken recipe, or contribute your own.
Try this Creamy Ranch Crock Pot Chicken recipe, or contribute your own.
- Carbohydrate 26.0372580902778 g
- Cholesterol 4163.59290451389 mg
- Fat 853.223975798611 g
- Fiber 0.03478125 g
- Protein 1034.82336770833 g
- Saturated Fat 243.339654288194 g
- Serving Size 1 1 recipe (5863g)
- Sodium 8845.42471527778 mg
- Sugar 26.0024768402778 g
- Trans Fat 74.7006816666667 g
- Calories 12202 calories
Step-by-step
- Place chicken in the bottom of your crock pot.
- Sprinkle chicken with Lawry's salt and pepper.
- Mix soup and sour cream together pour over the chicken.
- Sprinkle package of ranch mix over the top. Cover with lid.
- Cook on low for about 6 hours.
- Serve over rice or potatoes.
Is the meat actually done yet, or does it need another hour under the lid? Answering that question requires looking past the clock and examining the physical structure of the poultry itself. Slow cookers vary wildly in heating output, making visual and textural checks far more reliable than estimated cooking times.
Poke the thickest part of a breast with the tines of a fork to test resistance. When the protein fibers pull apart effortlessly without tearing or offering rubbery pushback, the internal structure has broken down sufficiently. If the tines encounter firm resistance, replace the lid immediately and allow another thirty minutes of heat transfer before checking again.
Maintaining smooth dairy integrity depends entirely on heat management during the final phase. Combining canned soup with high-fat sour cream buffers the dairy solids against curdling, but exposing the sauce to boiling temperatures will cause the emulsion to break and separate into an oily slick. Keeping the appliance setting strictly on low prevents protein tightening and preserves the velvety consistency of the sauce.
Adjusting the fat content requires maintaining a consistent ratio of dairy solids to prevent a watery finish. Swapping standard sour cream for Greek yogurt works well if you temper the yogurt by whisking in a spoonful of warm cooking liquid before returning it to the pot. Store any leftovers in an airtight container in the refrigerator for up to three days, reheating gently over low heat to prevent the sauce from splitting.
