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Buttery Ranch Mushroom Chicken

This Buttery Ranch Mushroom Chicken is an easy slow cooker dinner made with tender chicken thighs, cream of mushroom soup, ranch seasoning, butter, and black pepper. The chicken cooks until fall-apart tender in a rich, creamy ranch gravy.
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Cook Time 5 hours
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2-3 lbs boneless skinless chicken thighs
Creamy Ranch Gravy
  • 4 tablespoons unsalted butter 1/2 stick
  • 1 10.5-ounce can condensed cream of mushroom soup
  • 1 packet ranch seasoning mix about 2 tablespoons
  • black pepper to taste

Equipment

  • Slow cooker
  • Serving Spoon

Method
 

  1. Arrange the boneless skinless chicken thighs in a single layer in the bottom of the slow cooker.
  2. Place the butter on top of the chicken.
  3. Pour the condensed cream of mushroom soup evenly over the chicken.
  4. Sprinkle the ranch seasoning evenly over the top and season with black pepper to taste.
  5. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the chicken is very tender and easily pulls apart with a fork.
  6. Serve the chicken hot with the creamy ranch mushroom gravy spooned generously over the top.

Notes

The creamy gravy is delicious served over mashed potatoes, rice, or egg noodles.
Store leftovers covered in the refrigerator for 3 to 4 days.
Condensed cream of chicken soup can be substituted for the cream of mushroom soup.
The cook-time field is set to 300 minutes based on the 5-hour minimum LOW cooking time. The full cooking range is 5 to 6 hours on LOW or 3 to 4 hours on HIGH.