Ingredients:

  • 4 boneless, skinless chicken breasts (about 680 grams)
  • 1 packet (1 oz) ranch dressing mix (about 28 grams)
  • 8 oz cream cheese, softened (about 227 grams)
  • 1 cup chicken broth (240 mL)
  • 1 cup shredded cheddar cheese (about 113 grams)
  • ¼ cup unsalted butter, melted (about 60 mL)
  • Fresh parsley, chopped (to taste)
  • Cooked white rice or mashed potatoes (for serving)

Instructions:

  1. Place the chicken breasts in the crockpot.
  2. In a mixing bowl, combine softened cream cheese, ranch dressing mix, melted butter, and chicken broth. Stir to blend until smooth.
  3. Pour the cream cheese mixture over the chicken in the crockpot. Cover and set the slow cooker to low for 4-6 hours or high for 2-3 hours.
  4. In the last 30 minutes of cooking, sprinkle shredded cheddar cheese over the top. Cover until cheese is melted and bubbly.
  5. Remove chicken and shred or serve whole with sauce. Garnish with fresh parsley, if desired. Serve over rice or mashed potatoes.