Ingredients
Method
Preparation
- Place the chicken breasts in a slow cooker.
- Sprinkle the ranch seasoning over the chicken.
- Add the cream cheese and chicken broth.
- Cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked.
- Shred the chicken with two forks in the slow cooker and mix well.
- Stir in the shredded cheddar cheese until it’s beautifully melted.
- Serve warm, garnished with chopped green onions.
Notes
This dish can be served over rice, in tortillas, or on baked potatoes. It stores well in the fridge for up to 4 days or freezes for about 3 months.
