Ingredients:

  • 5 lb boneless skinless chicken breasts or thighs
  • 5 lb baby potatoes, halved
  • 1 large white onion, sliced
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup chicken broth (low sodium)
  • 8 oz full fat cream cheese, cubed
  • 1 packet (1 oz) dry Ranch seasoning mix
  • 1 tsp garlic powder
  • To taste freshly ground black pepper
  • Salt, to taste (optional, use sparingly)

Instructions:

  1. Wash and halve the baby potatoes. Thinly slice the white onion. Place the potatoes and onions in an even layer across the bottom of the 6-Quart slow cooker insert.
  2. Place the chicken pieces directly on top of the potatoes and onions. Sprinkle the chicken lightly with salt and pepper.
  3. In a separate large mixing bowl, combine the condensed cream of chicken soup, chicken broth, Ranch seasoning mix, and garlic powder. Whisk thoroughly until the mixture is smooth.
  4. Pour the prepared creamy Ranch mixture evenly over the chicken and vegetables in the slow cooker, ensuring the chicken is mostly coated.
  5. Cover the slow cooker. Cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
  6. Once cooked, stir in the cubed cream cheese. Replace the lid and let the mixture sit for 10–15 minutes until the cream cheese has fully melted into the sauce, creating a thick consistency.
  7. Shred the chicken slightly within the slow cooker if desired, and stir gently to fully distribute the sauce, chicken, and potatoes before serving hot.