Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 8 oz cream cheese
- 1 packet ranch seasoning mix
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
- 1 cup shredded cheddar cheese (optional)
- 1/2 cup chopped cooked bacon (optional)
- Chopped green onions or parsley for garnish (optional)
Instructions
- Place chicken in the bottom of the slow cooker.
- In a bowl, mix cream cheese, ranch seasoning, and cream of chicken soup until mostly smooth.
- Spread the mixture over the chicken evenly.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and shreds easily.
- About 30 minutes before serving, shred the chicken in the pot and stir well.
- If using, stir in cheddar cheese and bacon until melted and combined.
- Serve hot, garnished with green onions or parsley.
Notes
- Swap cream of chicken with cream of mushroom or celery for variation.
- Add hot sauce or cayenne for heat.
- Mix in frozen corn or baby spinach in the last hour for added nutrition.
- Can be made with pork loin or tenderloin instead of chicken.
- For dairy-free, use dairy-free cream cheese and a suitable soup substitute.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 425
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 115mg
