Instructions:
- Pat the chicken breasts dry and place them directly into the bottom of the slow cooker insert.
- Sprinkle the entire packet of Dry Ranch Seasoning Mix evenly over the chicken.
- Place the cubed cream cheese and pats of butter on top of the seasoned chicken. Pour the chicken broth around the sides of the meat. Add garlic powder and pepper now.
- Cover the slow cooker. Cook on Low for 6–8 hours or on High for 3–4 hours, until the chicken is tender enough to fall apart easily with a fork.
- Carefully remove the cooked chicken breasts to a large bowl or cutting board. Use two forks or a hand mixer on low speed to shred the chicken thoroughly.
- Return the shredded chicken to the slow cooker insert. Stir well to incorporate the melted cream cheese and butter mixture, ensuring the chicken is fully coated in the creamy ranch sauce.
- Allow the mixture to sit on the Keep Warm setting for 15–20 minutes, stirring occasionally, to allow the sauce to fully thicken and cling to the meat. Serve hot over rice or noodles.