Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds)
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 packet (1 ounce) ranch seasoning mix
- 16 ounces cream cheese, softened and cubed
- 1 1/2 cups shredded cheddar cheese
- 3 green onions, thinly sliced
Instructions
- Lightly coat a 6-quart slow cooker with cooking spray.
- Place chicken breasts in an even layer in the bottom of the slow cooker.
- Sprinkle salt, onion powder, garlic powder, dried parsley, and ranch seasoning evenly over the chicken.
- Distribute cubed cream cheese over the seasoned chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches 165°F and is tender.
- Shred the chicken directly in the slow cooker using two forks.
- Stir thoroughly to combine the shredded chicken with the melted cream cheese until smooth.
- Add shredded cheddar cheese and stir until fully melted and incorporated.
- Garnish with sliced green onions before serving.
Notes
- Thaw chicken completely before slow cooking for even cooking and food safety.
- Add 1–2 tablespoons milk or chicken broth if mixture becomes too thick.
- Chicken thighs can be substituted for a richer flavor.
- Use gluten-free ranch seasoning if needed.
- Can be served on buns, wraps, rice, pasta, or baked potatoes.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 185mg
