Ingredients
Equipment
Method
- Remove the cream cheese from the refrigerator at least 30 minutes before cooking and allow it to soften fully at room temperature.
- Place the 4 boneless skinless chicken breasts in a single layer in the bottom of a 6-quart slow cooker. Sprinkle the 3/4 cup cooked bacon pieces evenly over the chicken.
- In a medium saucepan over medium heat, combine the softened cream cheese, cream of chicken soup, chicken broth, ranch seasoning packet, and shredded cheddar cheese.
- Whisk continuously over medium heat until the sauce is fully melted, smooth, and lump-free, about 5 minutes. Do not skip this step as it ensures an even, creamy texture throughout.
- Pour the prepared creamy ranch sauce evenly over the chicken and bacon in the slow cooker, making sure all pieces are well coated.
- Cover with the lid and cook on LOW for 4 to 6 hours, or until the chicken reaches an internal temperature of 165 degrees F and shreds easily with a fork. Do not use the HIGH setting.
- Use two forks to shred the chicken directly in the slow cooker, then stir it into the sauce until fully combined. Serve over rice, mashed potatoes, or pasta and top with fresh herbs or extra cheddar cheese if desired.
Notes
Always soften cream cheese at room temperature before cooking to prevent a lumpy sauce. Shred cheddar from a block yourself for the smoothest melt. Chicken thighs can replace breasts and stay even more tender. Frozen chicken can be used without thawing, just add 1 extra hour to cook time. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.
