Ingredients:

  • 8 boneless, skinless chicken breasts (about 2 lbs / 900g) OR 8 boneless, skinless chicken thighs (about 2 lbs / 900g)
  • 1 (1 oz / 28g) packet ranch seasoning mix (or 2 tablespoons homemade ranch seasoning)
  • 1 (10.5 oz / 298g) can condensed cream of chicken soup
  • 8 oz (227g) cream cheese, cubed and softened (full fat or reduced fat)
  • 1/2 cup (120ml) chicken broth (optional, for a thinner sauce)
  • Salt and pepper, to taste
  • Fresh parsley or chives, chopped, for garnish (optional)

Instructions:

  1. Place chicken breasts or thighs in the bottom of the slow cooker.
  2. Sprinkle ranch seasoning evenly over the chicken.
  3. Spread cream of chicken soup over the chicken.
  4. Distribute the cubed, softened cream cheese evenly on top of the soup layer.
  5. Pour in chicken broth if desired for a thinner sauce.
  6. Cover and cook on Low for 6-8 hours or on High for 3-4 hours. Cook until chicken is cooked through and easily shredded. Internal temp should reach 165F(74C).
  7. Using two forks, shred the chicken directly in the slow cooker.
  8. Stir until the sauce is smooth and fully combined with the shredded chicken.
  9. Season with salt and pepper to taste. Garnish with fresh herbs, if desired.
  10. Serve hot over your preferred base (mashed potatoes, rice, noodles, etc.)