reased baking dish (9×13 works well). Pat it dry with paper towels so the seasonings stick nicely.
Sprinkle the ranch seasoning evenly over the chicken, making sure each piece gets a good coating.
Dot the cubed cream cheese over the top of the chicken so it can melt down and create a creamy sauce as it cooks.
If using a slow cooker: Cover and cook on LOW for 5–6 hours or on HIGH for 2.5–3 hours, or until the chicken is very tender and shreds easily with two forks. If baking: Cover the dish tightly with foil and bake at 375°F (190°C) for about 30–40 minutes, or until the chicken is cooked through and reaches 165°F (74°C).
Once the chicken is cooked, shred it directly in the slow cooker or baking dish using two forks, stirring it into the melted cream cheese and juices until everything is well combined and creamy.
Sprinkle the shredded cheddar cheese evenly over the top. If using the slow cooker, cover and let it sit on WARM or LOW for 5–10 minutes until the cheese melts. If baking, return the dish to the oven, uncovered, for about 5 minutes or until the cheese is melted and bubbly.
Give everything a final stir so the melted cheddar swirls into the creamy chicken. Taste and adjust seasoning if you like (a pinch of pepper or a little extra ranch seasoning, if needed). Serve hot with your favorite low-carb sides.
