Instructions:
- In the insert of the slow cooker, whisk together the cream of chicken soup, chicken broth, dry ranch seasoning mix, garlic powder, and black pepper until relatively smooth.
- Place the chicken breasts evenly on top of the liquid mixture in the slow cooker. Do not stir at this stage.
- Cover the cooker. Cook on Low for 6-8 hours or on High for 4-5 hours, until the chicken is completely cooked through and easily shreddable.
- Carefully remove the chicken breasts from the slow cooker and place them on a cutting board or in a separate bowl. Use two forks to shred the chicken completely.
- Return the shredded chicken to the slow cooker. Add the cubed cream cheese directly into the hot liquid mixture remaining in the pot. Stir well until the cream cheese has fully melted and incorporated, creating a thick, creamy sauce coating all the chicken.
- Stir everything together until the chicken is thoroughly coated in the ranch sauce. Garnish with fresh parsley, if using, before serving over mashed potatoes or buns.