Ingredients
- 2 lbs boneless skinless chicken breasts
- 12 oz cream cheese, softened
- 3 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 tablespoons dry ranch seasoning mix
- 1/4 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups shredded cheese (cheddar or Colby Jack)
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add cream cheese, butter, minced garlic, ranch seasoning, chicken broth, salt, and pepper on top of the chicken.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and fully cooked (internal temp 165°F).
- Remove chicken and shred with two forks. Return shredded chicken to the crockpot.
- Stir in shredded cheese and cook for an additional 5–10 minutes until melted and combined.
- Stir well before serving.
Notes
- Substitute chicken thighs for a richer texture.
- Add crushed red pepper or hot sauce for heat.
- Mix in green onions or fresh herbs before serving for added freshness.
- Serve over rice, pasta, mashed potatoes, or in sandwich buns.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 1g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 140mg
