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Ingredients
Scale
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1/2 cup low sodium chicken broth
- 1 (1 ounce) packet ranch seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pepper to taste
- 2 pounds boneless skinless chicken breasts
- 8 ounces cream cheese, softened and cubed
- Chopped fresh parsley (optional, to taste)
Instructions
- Mix cream of chicken soup, chicken broth, ranch seasoning, onion powder, garlic powder, and pepper in a bowl.
- Place chicken breasts in the Crockpot.
- Pour soup mixture over the chicken and add cream cheese on top without stirring.
- Cover and cook on high for 3 hours or low for 5-6 hours.
- Shred the chicken with two forks directly in the slow cooker.
- Add parsley if desired and stir to combine.
Notes
Ensure the cream cheese is fully softened for a smooth sauce.
Avoid lifting the lid while cooking to maintain the cooking time.
Taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 3 hours (high) or 5-6 hours (low)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 145mg