2. In a small bowl, stir together the dry ranch seasoning mix and the cream of chicken soup until well combined.
3. Pour the ranch-soup mixture evenly over the frozen chicken breasts, making sure they’re mostly coated.
4. Scatter the cream cheese cubes over the top of the soup mixture. They don’t need to be perfect; they’ll melt as everything cooks.
5. Cover the slow cooker with the lid and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, or until the chicken is cooked through and easily shreds with a fork. (Cooking time can vary slightly depending on your slow cooker and thickness of the chicken.)
6. Once the chicken is done, use two forks to shred it directly in the slow cooker, or remove it to a cutting board to shred and then return it to the pot.
7. Stir everything together well so the shredded chicken, cream cheese, and sauce form a smooth, creamy mixture. If the sauce seems too thick, you can thin it with a splash of milk or chicken broth until it reaches your desired consistency.
8. Taste and adjust seasoning if needed. Serve the creamy ranch chicken hot over mashed potatoes, rice, or noodles, making sure to spoon plenty of sauce over each portion.
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