Lightly grease the inside of a 5- to 6-quart slow cooker to help with cleanup and prevent sticking.
Lay the chicken in an even layer on the bottom of the slow cooker. It’s fine if the pieces overlap a bit, but try to keep them mostly in a single layer so they cook evenly and shred easily.
Raw chicken layered in a slow cooker
Sprinkle the dry ranch dressing mix evenly over the chicken, making sure to cover as much of the surface as you can. This is where a lot of the flavor and visible herbs come from.
Spoon the condensed cream of chicken soup over the top of the seasoned chicken. Spread it gently with the back of a spoon so most of the chicken is covered, but do not stir. You want everything layered rather than mixed at this point.
Dot the top of the soup layer with the pieces of butter, spacing them out so they can melt down over the chicken and sauce as it cooks.
Slow cooker filled with layered chicken soup mixture and butter
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily shreds with a fork. Avoid lifting the lid during cooking so the heat and moisture stay trapped inside.
Once the chicken is cooked through and very soft, use two forks to shred it directly in the slow cooker. Stir gently to mix the shredded chicken into the thick, glossy cream sauce that has formed from the soup, ranch, and butter.
Shredded chicken mixed into creamy sauce in the slow cooker
Taste the sauce and add a pinch of salt and black pepper if needed. (The ranch and soup are already seasoned, so you may not need much.) If the sauce is thicker than you like, you can thin it with a splash of warm chicken broth or milk.
Let the shredded chicken rest in the hot sauce on the WARM setting for 10 to 15 minutes so it can soak up even more flavor. Some of the edges may brown slightly against the sides of the slow cooker, which adds extra flavor and that cozy, homemade look.
Serve the Amish wedding chicken hot, spooned over mashed potatoes, noodles, or rice, with extra sauce ladled over the top. Garnish with a sprinkle of dried or fresh parsley if you like that little pop of color.
Variations & Tips
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