Ingredients:

  • 2 pounds boneless, skinless chicken breasts
  • 8 ounces cream cheese, softened
  • 1 cup chicken broth
  • 1 packet (1 oz) ranch dressing mix (dry)
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions:

  1. Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of the crock pot.
  2. Mix Cream Cheese and Seasonings: In a medium bowl, combine the softened cream cheese, ranch dressing mix, garlic powder, onion powder, and half of the grated Parmesan cheese. Mix until well blended.
  3. Add Liquid Ingredients: Pour in the chicken broth over the chicken breasts. This will help keep them moist during cooking.
  4. Layer Cream Cheese Mixture: Spoon the cream cheese mixture over the top of the chicken in an even layer.
  5. Season: Add salt and pepper to taste.
  6. Cook: Cover with lid and cook on low for 6 to 8 hours or high for 3 to 4 hours until the chicken is cooked through and tender.
  7. Shred Chicken: Once done cooking, use two forks to shred the chicken right in the crock pot; it should fall apart easily.
  8. Finish Sauce: Stir everything together—mixing shredded chicken with creamy sauce—and sprinkle remaining Parmesan cheese on top before serving.
  9. Optional: Garnish with fresh chopped parsley or chives before serving for added flavor and color.