Tender shredded chicken slow-cooked in a creamy ranch-infused sauce, perfect for easy comforting dinners.

Scale

2–3 boneless, skinless chicken breasts or thighs

1 can (10.5 oz) cream of chicken soup (or cream of mushroom/celery)

1 packet (1 oz) dry ranch seasoning mix

8 oz cream cheese, softened

Optional: splash of chicken broth or milk

1. Lightly grease the inside of the slow cooker.

2. Place chicken in the bottom of the slow cooker.

3. In a bowl, whisk together cream of chicken soup and ranch seasoning; thin with broth or milk if desired.

4. Dollop cream cheese over chicken, then pour soup mixture on top.

5. Cover and cook on low 4-6 hours or high 2-3 hours until chicken is tender.

6. Shred chicken with two forks directly in the pot.

7. Stir until chicken is fully coated in the creamy ranch sauce.

8. Taste and adjust seasoning as needed.

Add crumbled bacon near the end for smoky flavor.

Stir in shredded cheddar or Colby Jack after shredding chicken for extra cheesiness.

Add red pepper flakes or hot sauce for heat.

Mix in frozen peas or corn during the last 30 minutes for vegetables.

Use low-fat cream cheese and healthy cream soup for a lighter version.

Keywords: crock pot, ranch chicken, creamy chicken, slow cooker, comfort food, easy dinner