In a medium bowl, whisk together the cream of chicken soup, dry ranch seasoning mix, and chicken broth until mostly smooth and combined.
Pour the soup mixture evenly over the chicken breasts, making sure each piece is coated. It’s okay if some of the chicken skin is still peeking out on top.
Dot the tops of the chicken with the pieces of butter, spacing them out so they melt over the meat as it cooks.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is very tender and reaches an internal temperature of at least 165°F (74°C) in the thickest part without touching the bone.
Once cooked, carefully remove the chicken breasts from the slow cooker using tongs. If you prefer, gently peel off and discard the skin at this point—it should come off easily.
Stir the remaining sauce in the slow cooker until smooth. For a thicker, gravy-like consistency, you can let it simmer on HIGH with the lid off for 10 to 15 minutes, stirring occasionally.
Serve the chicken hot, spooning plenty of the creamy ranch sauce over the top and over your chosen side (like mashed potatoes, rice, or noodles).
Variations & Tips
To keep this a true 5-ingredient recipe, any tweaks should replace, not add, ingredients. For a slightly tangier flavor, you can swap half of the chicken broth for 1/4 cup milk and 1/4 cup sour cream.
Stir the sour cream into the hot sauce at the end so it doesn’t curdle. If you prefer a stronger herb flavor, use a garlic and herb seasoning packet in place of ranch. For a lighter version, use reduced-fat cream of chicken soup and skip the butter; the sauce will be a bit thinner but still tasty.
If your slow cooker tends to run hot, check the chicken on the earlier side of the time range to avoid drying out the meat. Always handle raw chicken carefully: keep it refrigerated until you’re ready to cook, wash your hands and any surfaces that touch the raw chicken, and never reuse utensils or cutting boards without washing. Use a meat thermometer to confirm the chicken has reached at least 165°F (74°C) near the bone before serving. Leftovers should be cooled and refrigerated within 2 hours and eaten within 3 to 4 days, or frozen for longer storage.
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