Slow Cooker Cheddar Ranch Chicken Directions:
Lightly coat the inside of a 4- to 6-quart slow cooker insert with nonstick spray.
Arrange the chicken breasts in a single even layer on the bottom of the slow cooker.
Sprinkle the ranch seasoning evenly over all pieces of chicken.
Scatter the cubed light cream cheese over the top without stirring.
Sprinkle 1 1/2 cups of the reduced fat cheddar evenly over the chicken.
Cover with the lid and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 hours until the chicken reaches 165°F and shreds easily.
Turn the slow cooker to WARM and shred the chicken directly in the insert using two forks.
Stir thoroughly until the melted cream cheese and cheddar form a thick, creamy sauce coating the shredded chicken.
Sprinkle the remaining 1/2 cup cheddar over the top, cover, and let sit for 5 to 10 minutes until melted.
Stir once more to fully incorporate the melted cheese and serve hot.
WW Points Calculation
Boneless skinless chicken breasts 2 lb: 0.00
Hidden Valley Ranch Seasoning 1 packet: 0.00
Philadelphia Light Cream Cheese 4 oz: 6.00
Cabot 50% Reduced Fat Sharp Cheddar 2 cups total: 24.00
Points Information:
Total Points: 30.00
Servings: 8 servings (approximately 1 cup shredded chicken mixture per serving)
Points per serving: 3.75
Nutrition Information
Calories: 260
Fat: 13g
Protein: 34g
Carbohydrates: 3g
Sugar: 2g
Sodium: 480mg
I'm waiting for your comments! Enjoy!
