About the Recipe
Ingredients
1/2 cup chicken broth
3 1/2 tablespoon ranch dressing mix
2 pounds boneless, skinless chicken breasts
1 1/2 pounds yellow baby new potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces cream cheese, cubed at room temperature
1/4 cup ranch dressing
2 cups shredded sharp Cheddar cheese, divided, plus more for garnish
cooked and crumbled bacon to taste
thinly sliced scallions for garnish
Preparation
Step 1
Gather all ingredients
Step 2
Stir together chicken broth and ranch dressing mix in the bottom of a 5-quart slow cooker until combined. Add chicken breasts in an even layer over broth mixture, followed by an even layer of potatoes. Drizzle with oil and sprinkle with salt and pepper.
Step 3
Cover and cook until chicken is cooked through and potatoes are fork tender, about 2 hours and 45 minutes on HIGH or about 3 hours and 45 minutes on LOW.
Step 4
Remove chicken breasts from the slow cooker and place them on a cutting board. Let them cool slightly for 5 minutes. Coarsely shred the chicken using 2 forks.
Step 5
Add cream cheese, ranch dressing, and 1 1/2 cups of the shredded cheese to slow cooker. Cover and cook on HIGH until cheeses begin to melt and potatoes are fully tender, about 10 minutes. Uncover and stir cheese mixture until just about fully combined.
Step 6
Add shredded chicken back to slow cooker and stir until evenly coated in cheese mixture.
Step 7
Divide among 8 shallow bowls. Garnish with remaining 1/2 cup shredded cheese, top with bacon and scallions. Serve immediately.
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