Place cream cheese on raw chicken breasts, coupled with 2 pantry staples, into slow cooker for a creamy dinner that I crave this week after week

Place the raw chicken breasts in an even layer on the bottom of the slow cooker.

Spoon the condensed cream of chicken soup evenly over the chicken breasts, spreading it gently with the back of a spoon so most of the chicken is lightly coated.

Sprinkle the dry ranch seasoning mix evenly over the top of the soup-covered chicken.

Place the chunks of cream cheese directly on top of the seasoned chicken breasts, spacing them out so they will melt and spread during cooking.

Cover the slow cooker with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and easily shreds with a fork.

Once cooked, remove the lid and use two forks to shred the chicken right in the slow cooker, stirring it into the melted cream cheese, soup, and ranch mixture until everything is well combined and creamy.

Taste and adjust seasoning if needed (you can add a pinch of salt or black pepper to taste), then switch the slow cooker to WARM and let the chicken sit for 5–10 minutes to thicken slightly before serving.

Serve the creamy ranch chicken over mashed potatoes, rice, or pasta, making sure to spoon plenty of sauce over each portion.