This easy Crock Pot Ranch Chicken recipe for keto and low carb has just four ingredients.
It’s super delicious and of course good for keto and low carb. I often make it for Sunday Dinner.
And thank you, my darling DIL, Lani, for sharing this yummy recipe with the family.
Crock Pot Ranch Chicken is an excellent candidate for a ‘dump’ type dish. With just four ingredients it almost makes itself.
As you can see from the picture above, all you have to do is place the chicken in the bottom of the pot, then add the butter and cream cheese. Lastly, sprinkle the ranch dressing over the top and cover with the lid.
Now just walk away. Don’t cha’ just love it? 🙂
Did I mention you can use frozen chicken breasts? Just add up to an hour to the cooking time.
I always cut into the breasts to make certain they are no longer pink inside and that the juices are running clear before I shred them.
I’m about to have this for lunch. I got up this morning and placed all the ingredients in the Crock Pot before I got going on my day.
Now the aroma is filling the house and I have a steamed cauliflower head waiting to be grated into ‘faux rice’ or ‘cauli-rice’. I call it ‘Magic Cauliflower’ and you can find my recipe here.
I love this low carb trick and use it a lot. But of course you can serve it on a bed of regular rice or noodles too. 🙂 Enjoy! — Laura
A few ‘Chicken Tips’
Maybe I should have a category for ‘Chicken Recipe of the Week’ here on the my blog. You already know I’ve been making a lot of chicken recipes. I find it to be so versatile and thrifty.
- Chicken fits the bill (literally) for low carbers and other diets as well. It’s thrifty.
- When boneless, skinless chicken breasts go on sale, I buy extra and freeze them.
- If the chicken is fresh, never frozen, I will chop some of it into chunks, some into tenders and leave some whole and then freeze them.
- Once in a while I’m super organized and put together a few ‘dump’ recipes in freezer gallon bags and stack them neatly in my fridge freezer for later use.
Crock Pot Ranch Chicken Nutrition Facts:
Get it Here | Make it at Home
Hidden Valley Ranch Salad Dressing Mix (Dry powder)
Crock Pot Ranch Chicken / Keto Low Carb
Ingredients
- 2 lbs boneless chicken about 4 chicken breasts
- 3 tbsp butter
- 4 oz. cream cheese
- 3 tbsp dry ranch dressing mix 1 packet –Hidden Valley brand is great.
Instructions
- Place chicken (fresh or frozen) in crockpot.
- Cut up butter and cream cheese into chunks and place on chicken.
- Sprinkle the ranch dressing mix over the chicken.
- Cook chicken in crockpot on high for 3-4 hours or low 5-7 hours.
- Shred chicken before serving
- Serve Ranch chicken over vegetables, noodles or rice. (Carbs from these items are not included in the nutritional info below.)
Notes
Recipes You may also enjoy:
Creamy Slow Cooker Chicken with Bacon & Cheese
How do you shred the chicken? tips for a newbie would be appreciated
Thanks for this question it’s a good one. :). I usually use two forks, and hold the chicken down with one while pulling the meat apart with the other. This way you can shred it as much or as little as you desire. Here is a short video that shows what I do: How to shred chicken . enjoy!
I use a hand mixer with only one beater on it. You get the job done super fast!
What a great idea. Thanks for taking the time to share it!
Do you know how many grams of carbs are in each serving. I have to maintain a limited amount of carbohydrates per meal. So difficult when I don’t know what the serving size is or how many grams of carbs per serving. Thank you!
Thank you for asking! I always try to include a count if i can. 1/6th of the recipe is .8 carbs and 266 calories.
Oh my goodness. Made this for the first time for dinner tonight and it was amazing! This is now one of my favorite dishes ever and so Atkins friendly I can’t believe it! THANK YOU!
Thank you Vanessa for your nice note! I adore this recipe and will be making it this weekend. Don’t you love healthy Crockpot recipes?
I think you should definitely just add the water in the ingredients. Made this and didn’t see your note on add water at the end and came out very dry.
I’m so sorry! I only occassionally need to add water. It depends largely on the crockpot. I will add the note in the instructions so it will be seen.
I am making this tonight and super excited to try it out!!! 😀
Hi! I found this recipe today while searching for a low carb dish. It’s almost ready and smells and looks amazing. Will probably serve with brown rice and veggies.
We just had this for dinner and it was delicious! I used a 3 pound bag of frozen boneless, skinless chicken breasts therefore I upped the rest of the ingredients accordingly (4.5 T ranch mix, 6 oz. cream cheese and 4.5 T butter). I did not add the water and it turned out super juicy. We spooned the juice/creamy sauce on top of the chicken (and pasta for the rest of my family). My 10-year old asked me to make this dish every Friday from now on. Not sure where Friday came from since it’s Monday! Summer slide….she probably thinks it IS Friday. lol Thanks for a great dish!
Thank you so much for the nice note and i am so glad you and your family enjoyed it!
This is a dumb question, but if you are using frozen chicken, do you have to thaw it before placing in crock pot? Thanks
This is a smart question! No one likes undercooked chicken. When i make this from frozen I add 1 hour on high to the cooking time.
Wanting to try this recipe for tonight. I’m trying to stay as low carb as possible. I have just started substituting cauliflower for a lot of things.. How do you cook your cauliflower rice?
Here is the recipe: Magic Cauliflower (rice)
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This is a great recipe for low carbers. I used 4 large breasts with bone and skin left on. They were partially frozen. Otherwise I followed the recipe as given. When done, I gently removed the breasts from the pot, then shredded the meat as I removed the skin and bones. I let the chicken soak in the juices as I prepared steamed broccoli to go with it. Thanks for the recipe.
So glad you like it. I must try it with broccoli next time. 🙂
its just amazing the amount of recipes they’re are now for low carb foods….almost 40 years ago when I was on Atkins you sure didn’t have much to choose from..thanks to everyone who comes up with all the low carb goodies…I have a board on Pinterest that I am filling with recipes…
Are there nutritional facts for this recipe?
Yes, it is in a box at the bottom of the article. 🙂
This tasted so great! I used low fat cream cheese instead of regular which was a mistake, because the low fat didn’t melt even after being in for 4 hours. I ended up having to mash it on top of the chicken, which wasn’t a big deal because it made a good topping. The chicken was still very moist and flavorful. Served it with a side of steamed broccoli. I will make again!
What is 3 T of butter? I’ve tried to research this but the photo looks a lot more than 3 tablespoons?
It is 3 Tablespoons. (You are right about the picture, I doubled the recipe that day for a crowd and added more chicken after I snapped it.)
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Can salad ranch dressing be substituted for the dry, I thought I had some dry, but I don’t. Thanks!
I confess, I don’t know if this would work. I haven’t tried this. I’m not certain how much you’d have to use to get the flavor strong enough. You would also need to cut down the amount of butter and cheese, somewhat, but then again you’d be changing the flavor.
When doubling recipe do i have to add time?
I haven’t had to do that with this recipe, but much of it depends on how quickly your Crock Pot does the job. I might suggest to give an extra hour the first time, if you are concerned. It is doesn’t need it, just keep it on low until you serve it.
How much would be considered a serving? 1 cup?
1 serving is 1/6th of the entire recipe.
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Instead of Cream cheese, do you think plain greek yogurt would work?
I haven’t tried it, but that’s what I’d try if I didn’t have any cream cheese…but no guarantees…:)
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Absolutely love this recipe! It’s spot on and so easy! Have made this with cauliflower rice, spaghetti squash, and grits, but the best so far has been serving this in tacos! Thanks for the recipe!
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How long can you keep this in the freezer?
I have kept it for up to a month in a well-sealed container.
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Can you use this recipe for sandwiches? Or is it meant more to be used with pasta/rice? I want to plan my meal accordingly. Thanks-looking forward to making it!
I have used the leftovers as a tasty chicken salad sandwich.
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