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5-Ingredient Sour Cream Chicken Breast Recipe

These crockpot sour cream chicken breasts are not only tasty...they are easy too! Prep time is less than 5 minutes. And it's freezer friendly as well.
Prep Time5 mins
Cook Time5 hrs 30 mins
Total Time5 hrs 35 mins
Servings: 6 servings


  • 6 skinless boneless chicken breast halves
  • 1 10.75 ounce can condensed cream of celery soup
  • 1 16 ounce container sour cream
  • 2-4 tablespoons ranch seasoning
  • 4 ribs of celery washed and diced


Crockpot Directions:

  • Lightly butter or oil the slow cooker insert.
  • Use a large bowl to mix the soup, sour cream and ranch seasoning until well blended.
  • Place the chicken breasts in the bottom of the slow cooker. Sprinkle with celery.
  • Pour the soup mixture over the top.
  • Cover and cook on low for 5 to 6 hours.

Freezer Directions:

  • Dump the soup, sour cream and ranch seasoning into a 1 gallon zippable bag. Close and knead ingredients to mix.
  • Open the bag and toss in the chicken breasts and diced celery.
  • Lay flat, remove as much air as possible and label.
  • Freeze for up to 6 weeks. Defrost in the refrigerator overnight before cooking.

Oven Directions:

  • Preheat oven to 350 degrees.
  • Place chicken in a 9x13 inch baking dish. Sprinkle with diced celery.
  • In a large bowl combine the soup, sour cream and ranch seasoning.
  • Mix together and pour over chicken; spread out evenly.
  • Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes.


Freezer Meal Note: Sometimes the sour cream will start separating from the soup mixture when this is defrosting. Don't worry! Just whisk it together right in the crockpot.