Ingredients:

  • 1.13kg boneless, skinless chicken breasts, cut into 1-inch cubes
  • One packet Ranch dressing mix (approx. 30-40g)
  • 225g cream cheese, softened, cut into cubes
  • 1/2 cup (120ml) chicken broth
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) onion powder
  • Salt and pepper to taste
  • 1/4 cup (60ml) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Cut chicken breasts into 1-inch cubes.
  2. Place the chicken cubes in the slow cooker. Sprinkle with ranch dressing mix, garlic powder, onion powder, salt, and pepper.
  3. Pour in the chicken broth.
  4. Distribute the cubed cream cheese evenly over the chicken mixture.
  5. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork.
  6. Shred the chicken with two forks directly in the slow cooker. Stir everything together until the cream cheese is fully melted and incorporated into a creamy sauce.
  7. Sprinkle with fresh parsley before serving (optional).