Family Favorite: Just 3 ingredients. This disappears fast every time!

Place the chicken in an even layer on the bottom of the slow cooker. If you’re using both breasts and thighs, mix them together so they cook evenly.
Sprinkle the dry ranch seasoning mix evenly over the chicken, making sure most of the surface is lightly coated. This will season both the meat and the sauce as it cooks.
Scatter the cream cheese cubes over the top of the seasoned chicken. There’s no need to stir at this point; the cream cheese will soften and melt as it cooks.
Cover the slow cooker with the lid and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is very tender and easily shreds with a fork.
Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir well to fully incorporate the melted cream cheese and ranch seasoning into a smooth, creamy sauce.
Taste and adjust the seasoning if needed. If the mixture seems too thick, you can loosen it with a splash of warm chicken broth or milk, stirring until it reaches your desired consistency.
Switch the slow cooker to the WARM setting and serve the crack chicken straight from the pot, or transfer to a serving dish if you prefer.
Variations & Tips