4-Ingredient Slow Cooker Chicken & Cream Cheese with Pineapple Rings

Prepare the slow cooker: Lightly grease the insert of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to help prevent sticking and make cleanup easier.

Layer the chicken: Place the chicken breasts (or thighs) in a single layer in the bottom of the slow cooker. If they overlap slightly, that’s fine, but try to keep them mostly even so they cook at the same rate.

Add the seasonings: Sprinkle the dry ranch seasoning mix evenly over the chicken. This will provide most of the salt, tang, and herb flavor in the dish, so aim for an even coating.

Arrange the pineapple: Drain the canned pineapple rings over a bowl, reserving the juice. Lay the pineapple rings directly on top of the seasoned chicken in a single layer. Pour 1/2 cup of the reserved pineapple juice over the chicken and pineapple. (Save any remaining juice for adjusting the sauce later, if needed.)

Add the cream cheese: Scatter the cream cheese cubes over the top of the pineapple and chicken. They don’t need to be perfectly distributed; they’ll melt and blend with the juices as the dish cooks.

Slow cook: Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the chicken is very tender and easily shreds with a fork. Cooking times can vary slightly depending on your slow cooker and the thickness of the chicken pieces.

Shred the chicken: Once the chicken is cooked through, transfer the pineapple rings carefully to a plate and set aside. Use two forks to shred the chicken directly in the slow cooker, stirring it gently into the melted cream cheese and cooking juices until you have a smooth, creamy sauce coating the chicken.

Adjust the sauce: If the mixture seems too thick, stir in a tablespoon or two of the reserved pineapple juice at a time until you reach your preferred consistency. Taste and adjust seasoning if desired—depending on your ranch mix, you may want a pinch of salt or a crack of black pepper.

Serve: Return the pineapple rings to the top for serving, either whole or chopped into bite-size pieces and folded into the chicken. Serve the creamy chicken hot over rice, noodles, or your favorite side, spooning extra sauce over each portion.

For a slightly lighter version, use reduced-fat cream cheese; just be sure to whisk it well into the hot cooking liquid at the end so it doesn’t appear grainy. If you prefer more savory depth and less sweetness, replace half of the pineapple juice with low-sodium chicken broth and add a small splash of soy sauce while cooking. To lean into the tropical profile, stir in a handful of chopped fresh cilantro and a squeeze of lime juice right before serving, and finish with toasted coconut flakes on top. For a bit of heat, add 1–2 teaspoons of crushed red pepper flakes or a spoonful of your favorite hot sauce to the slow cooker along with the ranch mix. You can also swap the ranch packet for a homemade blend of dried dill, parsley, garlic powder, onion powder, salt, and pepper if you like more control over the seasoning. Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop with a splash of pineapple juice or milk to loosen the sauce. If you’d like to turn this into a party-friendly dish, serve the shredded chicken on slider buns with a pineapple ring or pineapple tidbits tucked into each sandwich.