Description
This “dump and go” slow cooker casserole combines chicken, ranch, buffalo sauce, and cream cheese for an effortless, creamy dinner. Perfect served over rice, pasta, or on its own for a low-carb meal.
Ingredients
2 lbs boneless skinless chicken breasts
1 packet (1 oz) dry ranch seasoning mix
8 oz cream cheese, cubed
3/4 cup buffalo sauce (Frank’s RedHot recommended)
1/2 cup chicken broth (optional, for saucier consistency)
1 tsp garlic powder
1 tsp onion powder
1.5 cups shredded cheddar cheese
Green onions for garnish
Instructions
1. Place the chicken breasts in the bottom of the slow cooker.
2. Sprinkle the ranch seasoning, garlic powder, and onion powder evenly over the chicken.
3. Pour the buffalo sauce (and broth, if using) over the chicken.
4. Place the cubes of cream cheese on top. Do not stir.
5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
6. Once the chicken is tender, shred it using two forks directly in the pot. Stir vigorously to combine the cream cheese and sauce into a creamy mixture.
7. Sprinkle the shredded cheddar cheese over the top. Cover and cook for another 10-15 minutes until the cheese is melted and bubbly.
8. Garnish with green onions and serve immediately.
Notes
**Serving Suggestion:** Serve over cooked white rice, pasta, or mashed potatoes.
**Low Carb:** Serve in lettuce cups or over cauliflower rice.
**Heat Level:** Adjust the amount of buffalo sauce to 1/2 cup for mild or 1 cup for spicy.
- Prep Time: 5
- Cook Time: 240
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 1150mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg