Lightly coat your slow cooker with cooking spray, then nestle in the chicken breasts.
Scatter the cream cheese cubes over the chicken, pour in the cream of chicken soup and chicken broth, and sprinkle on the ranch seasoning.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken shreds easily with minimal resistance.
Transfer chicken to a plate, shred with two forks, return to the cooker, and stir until the soup has a glossy, silky texture. Ladle into bowls and top as desired.
Notes
Testing tip: cubing the cream cheese cuts melting time and avoids lumps.Make ahead: shred chicken the night before and store separately to speed serving.Storage: refrigerate in an airtight container for up to 4 days or freeze up to 2 months; always reheat to 165°F for safe enjoyment.