Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 packet of ranch seasoning mix
- 1/2 cup of cream cheese
- 1/4 cup of chicken broth
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of garlic powder
- Salt and pepper to taste
- Optional garnishes: chopped parsley or shredded cheese
Instructions
- Place the chicken breasts in the Crockpot, ensuring they are evenly spaced for even cooking.
- In a bowl, combine the ranch seasoning mix, cream cheese, chicken broth, Worcestershire sauce, garlic powder, salt, and pepper. Stir until smooth and well blended.
- Pour the sauce mixture over the chicken breasts. Cover the Crockpot with the lid.
- Cook on low for about 6 hours or on high for 3 hours until the chicken is tender and flavorful.
- Once cooked, shred the chicken with two forks directly in the Crockpot or transfer to a plate and shred. Serve hot, garnished with chopped parsley or shredded cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For longer storage, freeze the shredded chicken in a resealable bag or container for up to 3 months.
- Reheat in the microwave or on the stovetop for quick meals.
- Prep Time: 10 minutes
- Cook Time: 3-6 hours
- Category: Main Course, Slow Cooker Recipes
- Method: Slow Cooking
- Cuisine: American, Southern
- Diet: Gluten-Free, Low Carb
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 kcal Kcal
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 125 mg