Description
A creamy, cheesy, and incredibly easy slow cooker chili made with just five simple ingredients. Perfect for busy weeknights, this set-it-and-forget-it recipe delivers tender shredded chicken in a velvety ranch-infused sauce that the whole family will love.
Ingredients
Scale
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 8 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 packet (about 1 ounce) ranch seasoning mix
- 1 can (10.5 ounces) cream of chicken soup
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Trim any excess fat or silver skin if needed. Season with a little salt and pepper.
- Cut the softened cream cheese into a few chunks and place them on top of the chicken.
- Spoon the cream of chicken soup over the chicken and cream cheese. Sprinkle the entire packet of ranch seasoning over the top. Do not stir.
- Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2.5 to 3 hours, until the chicken is tender and shreds easily.
- Remove the chicken to a cutting board (or use two forks in the slow cooker) and shred into bite-sized pieces.
- Return the shredded chicken to the slow cooker. Add the shredded cheddar cheese and stir until the cream cheese is fully incorporated and the cheddar has melted. If too thick, stir in a splash of chicken broth or milk.
- Taste and adjust seasoning if needed. Serve hot with desired toppings.
Notes
For best results, soften cream cheese before adding, shred your own cheddar cheese, and add the cheddar at the end to prevent separation. If using frozen chicken, add an extra hour on low. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 475
- Sugar: 3
- Sodium: 950
- Fat: 28
- Saturated Fat: 15
- Carbohydrates: 9
- Protein: 38
Keywords: slow cooker, chicken chili, creamy chili, ranch chicken, easy dinner, 5-ingredient recipe, comfort food