Start by placing the chicken breasts in the slow cooker. Pour in the cream of mushroom soup, chicken stock, red pepper flakes, mexican chipotle chili powder, and the dry ranch dressing mix. Stir everything together well, ensuring that the chicken is well-coated with the sauce.
Next, heat a large skillet over medium heat and add the butter. Once melted, toss in the chopped onion and diced mushrooms. Sauté for about 5 minutes, stirring occasionally until the onions are translucent and the mushrooms are tender. The aroma will be mouthwatering!
Add the sautéed mixture to the slow cooker, stirring to combine. This step is crucial as it infuses the dish with even more flavors.
Cover the slow cooker and cook on low for about 3 to 5 hours. You’ll know it’s ready when the chicken breasts are tender and easily pierced with a fork. The longer it cooks, the more flavorful it becomes, so don’t rush this step!
Once cooked, remove the lid and give everything a gentle stir. The sauce should be creamy and thick, clinging to the chicken and vegetables beautifully.
Serve hot over a bed of buttery rice or alongside corn for a comforting meal. The pairing complements the dish perfectly.
Enjoy your homemade Slow Cooker Creamy Mushroom Fiesta Ranch Chicken and savor every bite!
