Tender chicken thighs cook in a creamy mushroom sauce flavored with ranch seasoning. Serve over mashed potatoes, rice, or egg noodles.
This version is inspired by the pictured dish; the exact measurements aren’t shown.
Prep time: 10 minutes
Cook time: 4–6 hours on LOW or 2–3 hours on HIGH
Servings: 6
Ingredients
2½–3 pounds boneless, skinless chicken thighs, fully thawed
2 cans (10.5 ounces each) condensed cream of mushroom soup
1 packet (1 ounce) ranch seasoning mix
8 ounces fresh mushrooms, sliced
½ cup low-sodium chicken broth
½ cup unsalted butter (1 stick)
Optional: black pepper and chopped parsley
Instructions
Add the chicken. Arrange the chicken thighs in a 5- to 6-quart slow cooker. Scatter the sliced mushrooms around them.
Mix the sauce. Whisk together the cream of mushroom soup, ranch seasoning, and chicken broth.
Combine. Pour the sauce over the chicken and place the butter on top.
Slow cook. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until tender and the thickest part of the chicken reaches 165°F (74°C).
Finish the gravy. Gently stir the sauce. If you prefer it thicker, transfer it to a saucepan and simmer briefly until reduced.
Serve. Spoon the creamy mushroom gravy generously over the chicken. Add optional black pepper or parsley and serve warm.
Tip: For golden chicken like the photo, briefly broil the cooked thighs on a baking sheet before serving, then spoon the sauce over them.
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