Dump this bottled ranch dressing and just 2 more ingredients over chicken in the slow cooker for a crowd-pleasing meal.
Directions
Prepare the slow cooker: Lightly grease the insert of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to help prevent sticking and make cleanup easier.
Layer the chicken: Place the chicken breasts (or thighs) in a single, even layer in the bottom of the slow cooker. If they overlap slightly, that’s fine; they’ll shrink as they cook.
Mix the sauce: In a small bowl or measuring cup, whisk together the ranch dressing and barbecue sauce until smooth and fully combined. This blend will serve as both the cooking liquid and the final sauce.
Add to slow cooker: Pour the BBQ-ranch mixture evenly over the chicken, making sure all of the pieces are coated. Use a spoon or spatula to nudge the sauce underneath the chicken if needed.
Cook: Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours, or until the chicken is very tender and easily shreds with a fork. Cooking times can vary slightly depending on your slow cooker and the thickness of the chicken pieces.
Shred the chicken: Once the chicken is cooked through, transfer the pieces to a cutting board or a large bowl. Use two forks to shred the meat into bite-sized pieces. If there is excess fat or gristle, discard it.
Sauce and adjust: Return the shredded chicken to the slow cooker and toss it in the warm BBQ ranch sauce until evenly coated. If the mixture seems too thick, you can stir in 1 to 2 tablespoons of water. If you prefer a stronger flavor, add an extra spoonful or two of barbecue sauce and stir again.
Hold and serve: Set the slow cooker to the WARM setting and let the chicken sit for 10 to 15 minutes to absorb more of the sauce. Serve the BBQ ranch chicken on buns, over rice or potatoes, or tucked into tortillas, along with your favorite sides.
Variations & Tips
• Use different cuts: Boneless, skinless chicken thighs work beautifully here; they stay especially moist and can handle slightly longer cooking without drying out.• Adjust the sweetness and heat: If your barbecue sauce is very sweet, balance it with a splash of apple cider vinegar or a squeeze of fresh lemon juice at the end. For more heat, stir in a teaspoon or two of hot sauce, crushed red pepper flakes, or a smoky chipotle chili in adobo.• Homemade-style ranch flavor: If you’d like a more herb-forward profile, whisk 1 to 2 teaspoons of dried ranch seasoning mix into the bottled ranch dressing before mixing with the BBQ sauce. This intensifies the classic ranch flavor without adding extra steps.• Smoky twist: For a deeper, backyard-barbecue character, choose a hickory or mesquite-style BBQ sauce and add 1/4 teaspoon of liquid smoke to the sauce mixture. A little goes a long way, so start small and taste.• Make it lighter: Use a light or yogurt-based ranch dressing if you prefer a slightly lower-fat version. The slow cooker will still keep the chicken tender, and the BBQ sauce will provide plenty of flavor.• Serving variations: Turn this into BBQ ranch chicken tacos by serving the shredded meat in warm tortillas with shredded cabbage, sliced radishes, and a drizzle of extra ranch. For a game-day option, serve it as a dip with tortilla chips: keep the chicken in the slow cooker on WARM and top with shredded cheese and green onions.• Make-ahead and storage: This dish reheats very well. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, add a splash of water or extra BBQ sauce to loosen the mixture and refresh the flavors.
Prepare the slow cooker: Lightly grease the insert of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to help prevent sticking and make cleanup easier.
Layer the chicken: Place the chicken breasts (or thighs) in a single, even layer in the bottom of the slow cooker. If they overlap slightly, that’s fine; they’ll shrink as they cook.
Mix the sauce: In a small bowl or measuring cup, whisk together the ranch dressing and barbecue sauce until smooth and fully combined. This blend will serve as both the cooking liquid and the final sauce.
Add to slow cooker: Pour the BBQ-ranch mixture evenly over the chicken, making sure all of the pieces are coated. Use a spoon or spatula to nudge the sauce underneath the chicken if needed.
Cook: Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours, or until the chicken is very tender and easily shreds with a fork. Cooking times can vary slightly depending on your slow cooker and the thickness of the chicken pieces.
Shred the chicken: Once the chicken is cooked through, transfer the pieces to a cutting board or a large bowl. Use two forks to shred the meat into bite-sized pieces. If there is excess fat or gristle, discard it.
Sauce and adjust: Return the shredded chicken to the slow cooker and toss it in the warm BBQ ranch sauce until evenly coated. If the mixture seems too thick, you can stir in 1 to 2 tablespoons of water. If you prefer a stronger flavor, add an extra spoonful or two of barbecue sauce and stir again.
Hold and serve: Set the slow cooker to the WARM setting and let the chicken sit for 10 to 15 minutes to absorb more of the sauce. Serve the BBQ ranch chicken on buns, over rice or potatoes, or tucked into tortillas, along with your favorite sides.
Variations & Tips
• Use different cuts: Boneless, skinless chicken thighs work beautifully here; they stay especially moist and can handle slightly longer cooking without drying out.• Adjust the sweetness and heat: If your barbecue sauce is very sweet, balance it with a splash of apple cider vinegar or a squeeze of fresh lemon juice at the end. For more heat, stir in a teaspoon or two of hot sauce, crushed red pepper flakes, or a smoky chipotle chili in adobo.• Homemade-style ranch flavor: If you’d like a more herb-forward profile, whisk 1 to 2 teaspoons of dried ranch seasoning mix into the bottled ranch dressing before mixing with the BBQ sauce. This intensifies the classic ranch flavor without adding extra steps.• Smoky twist: For a deeper, backyard-barbecue character, choose a hickory or mesquite-style BBQ sauce and add 1/4 teaspoon of liquid smoke to the sauce mixture. A little goes a long way, so start small and taste.• Make it lighter: Use a light or yogurt-based ranch dressing if you prefer a slightly lower-fat version. The slow cooker will still keep the chicken tender, and the BBQ sauce will provide plenty of flavor.• Serving variations: Turn this into BBQ ranch chicken tacos by serving the shredded meat in warm tortillas with shredded cabbage, sliced radishes, and a drizzle of extra ranch. For a game-day option, serve it as a dip with tortilla chips: keep the chicken in the slow cooker on WARM and top with shredded cheese and green onions.• Make-ahead and storage: This dish reheats very well. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, add a splash of water or extra BBQ sauce to loosen the mixture and refresh the flavors.
