4 boneless, skinless chicken breasts

1 packet ranch seasoning mix

8 oz cream cheese, softened

1 cup sour cream

1 cup shredded cheddar cheese

1 cup cooked and crumbled meat of your choice

Chopped fresh chives or green onions, for garnish (optional)

Place the chicken breasts in the bottom of your slow cooker.
Sprinkle the ranch seasoning mix evenly over the chicken.
In a mixing bowl, combine the softened cream cheese and sour cream until smooth.
Spread the cream cheese mixture over the chicken in the slow cooker.
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
About 30 minutes before serving, sprinkle the shredded cheddar cheese and cooked meat over the top of the chicken.
Cover and continue cooking until the cheese is melted and bubbly.
Serve hot, garnished with chopped chives or green onions if desired.

You can use frozen chicken breasts, but increase the cooking time by 1-2 hours on low.

Feel free to substitute the ranch seasoning with homemade ranch (dill, garlic powder, onion powder, parsley) or Italian dressing mix.

Add extra veggies like bell peppers, onions, or spinach for a colorful, flavorful twist.

Bacon crumbles or sautéed mushrooms can be used for variety in the toppings.