Crockpot Ranch Chicken

Crockpot filled with shredded ranch chicken.

Crockpot Ranch Chicken is the perfect simple healthy dinner recipe! You can use this shredded chicken in tacos, salads, sandwiches, or stuffed into potatoes. This recipe is naturally gluten free, dairy free, Whole30 and keto!

Course dinner

Cuisine American

Keyword crockpot ranch chicken, slow cooker ranch chicken, Whole30 ranch chicken

Prep Time 2

Cook Time 3

Total Time 3 2

Servings servings

Calories 164kcal

Author Samantha Rowland

Cost $7.50 Recipe/$1.88 Serving

Equipment

Crockpot

Ingredients

1 pound chicken breast (or boneless skinless chicken thighs) $6.99
1 tbsp olive oil $0.22
1 tbsp apple cider vinegar $0.06
2 tbsp dried chives $0.50
1 tsp garlic powder $0.10
1 tsp dried parsley $0.10
1/2 tsp dried dill $0.05
1/2 tsp sea salt $0.03

Instructions

Combine the garlic olive oil, apple cider vinegar, chives, parsley, dill and salt in the bottom of the slow cooker.
Add the chicken to the ranch seasoning and coat well.
Cook on high for 3 hours or low for 4-6 hours.
Shred with 2 forks.

Notes

Budget tip: To make this meal more budget friendly, use boneless, skinless chicken thighs. This recipe would be $6.05 Recipe/$1.51 per serving using this swap.

To make this recipe low FODMAP: substitute garlic olive oil for the olive oil and omit the garlic powder.

Storage: Store shredded ranch crockpot chicken in the fridge for up to 3 days in an airtight container or stored in the freezer for up to 2 months.

Nutrition