Ingredients
Equipment
Method
Slow Cooker Assembly
- Place chicken breasts in a single layer at the bottom of the slow cooker. Pour in chicken broth. Sprinkle ranch seasoning specks over the meat, then place blocks of cream cheese directly on top.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender and easily pulled with a fork.
Shredding and Melting
- Remove chicken to a board and shred into strands. Whisk the melted cream cheese and juices in the crockpot until a velvety white sauce forms. Fold chicken back in.
- Smooth the surface and top with a heavy coating of cheddar. Cover for 15 minutes until bubbly. Top with crispy bacon crumbles and sliced scallions just before serving.
Nutrition
Notes
Use full-fat cream cheese for the best sauce stability.
Always shred your own cheddar for a smoother melt.
Always shred your own cheddar for a smoother melt.
