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Homemade Slow Cooker Crispy Ranch Chicken

Tender chicken breasts coated in crunchy ranch-flavored cornflake crumbs, made effortlessly in a slow cooker for a delightful family meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts Ensure halal-compliant
  • 1 packet ranch dressing mix
  • 1/2 cup mayonnaise Can substitute with Greek yogurt for a healthier option
  • 1/2 cup cornflake crumbs For gluten-free option, use crushed gluten-free cereal
  • to taste salt and pepper
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper to taste and set aside.
  2. In a bowl, combine the ranch dressing mix and mayonnaise, stirring until smooth.
Coating
  1. Dip each seasoned chicken breast into the ranch mixture, ensuring they are fully coated.
  2. On a separate plate, pour the cornflake crumbs and dredge each coated chicken breast through the crumbs, pressing lightly to ensure an even layer.
Cooking
  1. Lightly grease the slow cooker insert with olive oil and arrange the chicken breasts in a single layer.
  2. Cover and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
Serving
  1. Once done, carefully remove the chicken and let it rest for a few minutes before slicing or serving whole.

Notes

Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat at 350°F (175°C) to maintain crispy texture.