Name: Three‑Ingredient Spicy Ranch Slow Cooker Chicken
Prep time: 5 min
Cook time: PT-489205H1S
Total time: PT-489205H1S
Cuisine: American
Ingredients: 1.5 pounds boneless skinless chicken breasts; 1 cup low-sodium chicken stock; 1 packet (1 ounce) spicy ranch dressing mix; Salt, to taste; Black pepper, to taste

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I make this slow cooker chicken with just three main ingredients (plus salt and pepper), and it turns out juicy, flavorful, and with a mild kick. It’s easy to prep and perfect for days when I want something tasty without much hands‑on time. Three‑Ingredient Spicy Ranch Slow Cooker Chicken

Why You’ll Love This Recipe

I love this recipe because:

It’s ridiculously simple — only 3 ingredients plus seasonings
It uses the slow cooker, so I set it up in the morning and come home to a meal already done
The spicy ranch seasoning gives just the right amount of heat without overwhelming the dish
It’s versatile — I use the chicken in tacos, over rice, in wraps, or just with veggies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 pounds boneless skinless chicken breasts
1 cup low-sodium chicken stock
1 packet (1 ounce) spicy ranch dressing mix
salt, to taste
black pepper, to taste

Directions

I trim the chicken breasts and pat them dry, then season both sides with salt and pepper
I pour 1 cup of chicken stock into the bottom of my slow cooker
I sprinkle half of the spicy ranch mix on one side of the chicken, then lay the chicken seasoned side down into the slow cooker
I sprinkle the remaining ranch mix over the top of the chicken
I cover the slow cooker and cook on high for 3½ to 5 hours, until the chicken is tender and cooked through
I shred or slice the chicken before serving, and spoon a little of the cooking liquid over it for extra flavor

Servings and timing

Servings: about 4 servings
Prep time: 5 minutes
Cook time: 3½ to 5 hours
Total time: approximately 4 hours

Variations

I sometimes mix things up by doing one or more of the following:

Use boneless skinless chicken thighs instead of breasts (they tend to stay more moist)
Swap out spicy ranch for regular ranch if I want something milder
Add a can of diced green chiles or jalapeños for extra heat
After cooking, shred the chicken and mix in sour cream or Greek yogurt to make it creamy
Serve over tortillas, rice, quinoa, or with roasted veggies to change up the sides

Storage/Reheating

After cooking, I let the chicken cool slightly and then store it in an airtight container in the fridge for up to 4 days
For longer storage, I portion the chicken (with some cooking liquid) into freezer-safe bags and freeze for up to 3 months
To reheat, I thaw it in the fridge overnight (if frozen), then warm in the microwave or in a covered skillet with a splash of stock to keep it moist

FAQs

What if I don’t have a slow cooker?

I can make this on the stovetop in a covered pot. I simmer the chicken in the broth and seasoning over low heat, turning occasionally, for about 30 to 40 minutes until fully cooked.

Can I use frozen chicken?

Yes, but I cook it longer — about 5 to 6 hours on low. I make sure the internal temperature reaches 165°F. Since frozen chicken releases more liquid, I sometimes reduce the amount of broth slightly.

Can I make this in an Instant Pot?

Yes. I set the Instant Pot to high pressure for 10 to 12 minutes, then do a quick release. I use the same ingredients, and it turns out just as flavorful.

How spicy is spicy ranch?

It has a mild to moderate kick. I find it flavorful without being overpowering. If I’m cooking for someone sensitive to spice, I use half the packet or mix it with regular ranch seasoning.

How do I keep the chicken juicy?

I avoid overcooking by checking for doneness around the 3½ hour mark. Using thighs instead of breasts helps, and I always let the chicken rest in the juices before serving.

Conclusion

I love how quick and effortless this Three‑Ingredient Spicy Ranch Slow Cooker Chicken is to make. It’s one of those meals I can set and forget, but still end up with something flavorful and satisfying. Whether I’m serving it over rice, stuffing it into wraps, or enjoying it with veggies, it always hits the spot.