Ingredients
Equipment
Method
- Pat the chicken breasts or thighs dry with paper towels. Season generously with salt and black pepper on both sides. Place the seasoned chicken in the bottom of your slow cooker.2 lbs boneless, skinless chicken breasts or thighs, salt and black pepper
- Sprinkle the entire packet of ranch seasoning mix evenly over the chicken. Ensure it covers the chicken as much as possible for even flavor distribution.1 packet ranch seasoning mix
- Carefully pour the chicken broth around the chicken. This liquid will help create steam and a base for the sauce.1 cup chicken broth
- Cover the slow cooker and set it to cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the chicken is cooked through and tender. The cooking time will vary depending on your slow cooker model and whether you are using chicken breasts or thighs. Chicken breasts tend to cook faster.
- Once the chicken is tender and cooked through, remove the lid. Add the softened cream cheese to the slow cooker, placing cubes or dollops directly on top of the chicken.4 oz cream cheese, softened
- Replace the lid and cook on HIGH for another 30 minutes, or until the cream cheese has melted and is beginning to incorporate into the chicken juices.
- Remove the chicken from the slow cooker and place it on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker. If using, stir in the shredded cheddar cheese and the milk (if you prefer a thinner sauce). Stir everything together until the cream cheese and cheddar cheese are fully melted and the sauce is creamy and coats the shredded chicken.1/2 cup shredded cheddar cheese, 1/4 cup milk
- Taste the chicken and sauce. Add more salt and pepper if needed. If the sauce is too thick for your liking, stir in a little more milk, one tablespoon at a time, until you reach your desired consistency.salt and black pepper, 1/4 cup milk
- Serve the Creamy Crock Pot Ranch Chicken hot. It's delicious served over rice, pasta, mashed potatoes, or in sandwiches and wraps.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. Can be frozen for up to 2-3 months.
