Ingredients

The following ingredients have 12 Servings
  • 3 pounds chicken breasts (or chicken thighs, deboned & skinless)
  • 6 tablespoons dry Ranch seasoning (or 2 packets, do not make the dressing, homemade no salt dressing recipe above)
  • 16 ounces cream cheese (cut into cubes)
  • 10 ounces tomatoes with green chiles (like Rotel brand, original, mild, or hot)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt (optional, or to taste (I did not add any salt as the tomatoes are salty in my opinion))

Instruction

  • Layer the chicken, salt, pepper, ranch seasoning, cubed cream cheese, and tomatoes in that order in the slow cooker.
  • Set the slow cooker for 8 hours on LOW, or 4 hours on HIGH. The chicken should be fork tender when it's done.
  • When the chicken is done, remove it from the slow cooker to a large bowl and shred it with two forks.
  • Before you add the chicken back to the slow cooker, whisk the mixture in the slow cooker together until it's creamy.
  • Add the chicken back to the slow cooker and serve or turn to warm until you're ready to serve it.
  • Store any leftovers in the refrigerator up to 3 days.