Ingredients
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2 lbs boneless skinless chicken breasts
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1 oz packet dry ranch dressing mix
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8 oz cream cheese (softened)
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1 cup low-sodium chicken broth
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1 tsp garlic powder
Instructions
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Rinse the chicken breasts under cool water and pat dry with a paper towel. Cut into one-inch pieces if desired.
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Place the chicken in the bottom of the crockpot.
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Spread the softened cream cheese evenly over the chicken.
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Sprinkle the dry ranch dressing mix and garlic powder on top.
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Pour the low-sodium chicken broth over all ingredients.
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Cover the crockpot with its lid.
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Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F.
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Once done, stir gently to combine the sauce with the chicken.
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Serve over rice, mashed potatoes, pasta, or use as a filling for wraps and sandwiches.
Notes
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For a lighter option, use reduced-fat cream cheese or substitute with plain Greek yogurt.
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Add vegetables like spinach, broccoli, or mushrooms during the last hour of cooking for extra flavor and nutrition.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours 15 minutes