This Crockpot Shredded Ranch Chicken is a quick and easy Paleo and Whole 30 approved meal that is perfect for when you don’t have time to be in the kitchen all day. Just toss the ingredients in your crockpot and come back to tender and juicy shredded chicken that has a ranch like flavoring. This recipe is gluten free, grain free, dairy free, egg free, nut free, and sugar free.

Before being diagnosed with celiac disease, I didn’t spend a lot of time prepping or cooking meals. This didn’t change much when I first started to eat gluten free as I usually just ate the gluten free version of what I was eating before. My go-to was a simple sandwich on gluten free bread. As I learned more about healing my gut and eliminated dairy and grains from my diet, my quick and easy recipes weren’t options anymore. As I started to incorporate real, whole foods into my diet I was spending much more time in the kitchen. Ain’t nobody got time to spend all day in the kitchen!

To save myself time in the kitchen, I started using my crockpot and we quickly became best friends. This Crockpot Shredded Ranch Chicken is not only a quick and easy meal, but it is so juicy and tender. Melt in your mouth chicken with ranch flavoring? Yes please. It is no wonder that this is one of my favorite Sunday meal prep recipes for lunches for the whole week.

Ingredients:

Chicken
Spices: parsley, chives, dill weed, garlic powder, onion powder, salt and pepper
Extra virgin olive oil
Lemon juice

How to Make Crockpot Shredded Ranch Chicken

To enjoy this easy Crockpot Shredded Ranch Chicken all you have to do is follow these super simple steps. In a medium sized bowl, mix together the parsley, chives, dill weed, garlic powder, onion powder, salt, and pepper. Add the lemon juice and extra virgin olive oil to the bowl with the spices and whisk together until combined. Next, add the chicken to the crockpot and pour the marinade on top.

For the best results, cook on low for 6-8 hours. I have found that this lets the chicken get a little more tender, which makes it that much better. However, if you don’t have the time, cook on high for 4 hours. I have done this several times and it still tastes great! Once the chicken is done cooking, use a fork or mixer to shred the chicken. I add about 1/4 cup of the left over juice in the crockpot as I am shredding the chicken.

This recipe can easily be turned into a whole meal by adding cauliflower rice and green beans. Check out my Baked Green Bean recipe here, they compliment the ranch flavoring of this chicken perfectly. I use microwavable frozen cauliflower rice to save time but you also can make your own if you prefer. Trust me, this recipe tastes more like comfort food and you don’t even notice all the servings of vegetables…it’s a win-win. Now all you have to do is figure out how you are going to spend your extra time out of the kitchen!

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This Crockpot Shredded Ranch Chicken is a simple recipe that makes a quick and easy lunch or dinner. Make sure to let me know what you think of this recipe by leaving me a comment below!

-Kelsey