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close up view of one serving of crockpot ranch chicken casserole

Crockpot Ranch Chicken Casserole

An easy to make, delicious, all-in-one slow cooker chicken casserole.
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Course: Main Course
Cuisine: American, Western
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 6
Calories: 304kcal


  • 1 pound (40g) baby potatoes cut in half
  • 2 carrots peeled and cut into 2-inch pieces
  • 4 slices cooked bacon crumbled
  • 3 green onions sliced
  • 1 pound (450g) boneless skinless chicken breasts
  • 28 ounces (790g) condensed cream of chicken soup (2 cans)
  • ¾ cup (170g) reduced-sodium chicken stock
  • tablespoons Ranch dressing seasoning mix or 1 pouch


  • Using a neutral-flavored oil, lightly grease the crockpot insert.
  • Arrange the potatoes and carrots in the bottom of the insert. Then add the bacon and green onions.
  • Place the chicken breasts on top and sprinkle on the Ranch seasoning mix.
  • Combine the cream of chicken soup and chicken stock in a bowl, then pour over the chicken. Make sure the chicken is completely submerged.
  • Cover and cook on high for 5-6 hours, or on low for 8-9 hours.
  • When chicken is done and the internal temperature has reached 165F / 74C, switch off the slow cooker, garnish with chopped fresh herbs, and serve.



Recipe inspired by Life in the Lofthouse
  • Lightly oiling the crock pot will prevent food from sticking to the bottom, but you can skip this step if you prefer. 
  • Cut the potatoes and carrots into similar-sized pieces for even cooking. 
  • If your chicken breasts are large, you can cut them in half vertically or gently pound to an even thickness using a meat mallet.
  • Combine the soup and broth before pouring over the chicken.
  • Chicken must be completely covered by liquid. You may need to press it down with a spoon.
  • Use leftover bacon. I store leftover cooked bacon in the freezer which can then be added directly to crockpot without thawing. 
  • Prepare the ingredients in a freezer-safe container or Zip-top freezer bag and keep in the freezer to cook later.
  • Slow cooker temperatures can vary, so it's important to check your food for doneness. The internal temperature should read 165F / 74C when a meat thermometer is inserted into the thickest part of the chicken breast.
  • Storage – keep leftovers in an airtight container inside the fridge for up to 4 days.
  • There are 7 WW Blue Plan SmartPoints in one serving of this.


Calories: 304kcal | Carbohydrates: 26g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1136mg | Potassium: 797mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3724IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 3mg