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Easy Slow Cooker Chicken Bacon Ranch Recipe!

Easy Slow Cooker Chicken Bacon Ranch Recipe!

By Mona - Far From The Farm
February 6, 2026
Creamy slow cooker chicken bacon ranch recipe with simple ingredients plus Instant Pot slow cooker tips for an easy weeknight dinner!
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Makes: 6 ( 4 - 6 people)
Approximate cost $8
Prep Time 10 minutes
Cook Time 7 hours
Additional Time 10 minutes
Total Time 7 hours 20 minutes
Servings: 6 ( 4 - 6 people)
Course: Dinner
Cuisine: American
Calories: 419
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 tbsp butter
  • 1/2 onion - finely diced, frozen onion works too
  • 1 tbsp minced garlic
  • 2 lbs chicken breasts - thawed not frozen
  • 1 cup water
  • 1 tbsp chicken bouillon powder
  • 2 tbsp ranch seasoning mix - equivalent to 1 packet
  • 1/4 tsp salt - or to taste
  • 6 slices cooked bacon - chopped
  • 8 oz cream cheese - cubed and softened
Optional cornstarch slurry to thicken the sauce
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • Slow Cooker or Instant Pot with a Slow Cook function like I use
  • Knife and cutting board
  • Measuring jug and spoons
  • Mixing spoon or spatula
  • Tongs, chicken shredder or forks
  • Small bowl and spoon for cornstarch slurry

Method
 

  1. If your slow cooker has a sauté function, melt the butter and cook the diced onion and garlic for 1 to 2 minutes until softened and fragrant.
    If not, do this in a skillet and transfer to the slow cooker.
  2. Switch off sauté mode. Place the thawed chicken breasts into the slow cooker.
  3. Pour the water around the chicken, then sprinkle over the chicken bouillon powder, ranch seasoning, salt, and pepper. Scatter the chopped cooked bacon on top.
  4. Cook using one of the following methods:
    • Traditional slow cooker: LOW for 4 to 5 hours or HIGH for 2 to 3 hours
    • Instant Pot slow cooker function: SLOW COOK on HIGH for 6 to 7 hours
    The chicken should be fully cooked and easy to shred.
  5. Remove the chicken and shred with two forks. Set aside.
  6. Stir the softened cream cheese into the slow cooker until the sauce is smooth and creamy.
  7. If a thicker sauce is desired, mix the cornstarch and cold water, stir into the sauce, and allow it to thicken for a few minutes.
  8. Return the shredded chicken to the slow cooker and stir to coat evenly. Let warm through for 5 to 10 minutes.
  9. Serve hot over pasta, rice, or baked potatoes.

Notes

  • This dish works best with chicken breasts, but thighs can be used for a richer result.
  • Cooked bacon gives the best texture and flavor.
  • Ranch seasoning brands vary in saltiness, so adjust salt at the end if needed.
 

Storage

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • This recipe does not freeze well once cooked due to the cream cheese and thickened sauce.

 

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Nutrition

Calories: 419kcalCarbohydrates: 8gProtein: 38gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 158mgSodium: 1147mgPotassium: 672mgFiber: 0.2gSugar: 2gVitamin A: 731IUVitamin C: 3mgCalcium: 54mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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