Ranch Chicken Crockpot (Printable Version)

Chicken breasts cooked slow with ranch and cream cheese make for super tender, creamy shredded chicken that's great for any meal.

# Ingredients You'll Need:

→ Poultry

01 - 700 to 900 grams skinless, boneless chicken breasts

→ Seasoning

02 - About 1 ounce ranch spice blend

→ Dairy

03 - 8 ounces cream cheese, cut up

→ Liquids

04 - 1 cup low-salt chicken stock

→ Garnish

05 - Chopped fresh parsley

# Detailed Preparation Steps:

01 - Gather all the stuff you need and chop up the parsley nice and small.
02 - Put the chicken evenly in the cooker. Sprinkle the ranch mix on top. Pour the chicken stock over it all.
03 - Slice the cream cheese into pieces and spread them over the chicken.
04 - Put the lid on and cook on low for 6 to 8 hours or high for about 3 or 4 hours till the chicken feels soft.
05 - Pull the chicken apart right in the pot using two forks, mixing it well with the creamy sauce. Add parsley on top before you serve.

# Helpful Tips:

01 - For a little extra zing, squeeze some fresh lemon juice on the shredded chicken. Goes great with mashed potatoes, rice, or veggies.

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