There’s something deeply satisfying about the smell of slow-cooked chicken wafting through the kitchen: warm spices, melted cheese, a faint whisper of garlic and herbs mingling as the simmering pot bubbles gently. This high-protein Tex-Mex ranch chicken is comfort in a bowl. Juicy chicken breasts slowly transform into tender shreds, soaking up a creamy, slightly spicy ranch-tomato sauce. When you lift the lid after a few hours, the steam carries a promise of creamy texture and deep, savory warmth. The melted cheese adds richness, while a touch of chili gives it depth and a subtle kick — perfect for cozy weeknight dinners or hearty meal-prep lunches. It’s indulgent, protein-rich, and irresistible.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 3.5 hours (slow cooker on low)
- Total Time: ~3 hours 40 minutes
- Servings: 6 hearty servings
- Cuisine: Tex-Mex / American fusion
- Course: Main Course
Ingredients
Main Base
- 2 lb boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- ½ cup canned diced tomatoes (with juices), optionally drained for less liquid
Seasoning & Flavor
- 1 tablespoon taco seasoning (or homemade mix: chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, pepper)
- 1 teaspoon dried cilantro (or 2 tbsp fresh chopped)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon freshly ground black pepper
Creamy & Cheesy Elements
- 8 oz light cream cheese, softened and cut into cubes
- 1 cup shredded sharp cheddar cheese (plus extra for topping if desired)
- ¾ cup plain non-fat Greek yogurt (for added protein and creaminess)
Optional Add-ons / Garnish
- 1 small red bell pepper, diced (adds sweetness & color)
- 1 small jalapeño, finely chopped (for mild heat, optional)
- Fresh chopped cilantro or green onion, for garnish
- A squeeze of fresh lime juice before serving
Instructions
- Spray the insert of a 6-quart slow cooker lightly with cooking spray or brush with a bit of oil.
- Place the chicken breasts at the bottom of the slow cooker. Pour the chicken broth over them.
- Sprinkle taco seasoning, smoked paprika, ground cumin, dried cilantro, salt, and black pepper evenly over the chicken. If using, add diced red bell pepper and jalapeño for extra flavor and texture.
- Scatter the cream cheese cubes on top of the seasoned chicken — don’t stir. This will melt slowly and create a creamy sauce.
- Cover and cook on LOW for about 3 – 3.5 hours, until chicken is fully cooked and shreds easily with two forks.
- Uncover, remove the chicken breasts and shred them directly in the slow cooker using two forks. Return shredded chicken to the sauce.
- Stir in the Greek yogurt and shredded cheddar cheese until creamy and smooth. Taste and adjust salt or seasoning if needed.
- Replace the lid and let sit on LOW for 5–10 minutes to allow the cheese to melt into the sauce.
- Serve hot — garnish with fresh cilantro or green onion and a squeeze of lime juice for brightness. Great over cauliflower rice, within lettuce wraps, tortillas, or with a side salad for a balanced meal.
Tips & Variations
- For extra protein and creaminess, swap the light cream cheese for full-fat cream cheese and increase Greek yogurt to 1 cup.
- Make it spicier: add a pinch of cayenne pepper or more chopped jalapeños.
- To keep it low-carb / keto, serve over cauliflower rice or in lettuce wraps instead of tortillas or rice.
- Want more veggies? Add chopped zucchini, spinach, or corn (if not low-carb) during the last 30 minutes of cooking.
- For meal prep, portion into containers with cauliflower rice — reheats well in microwave or stovetop, just stir and add a splash of broth if needed to loosen sauce.
Approximate Nutrition (per serving — 1/6 of pot)
- Calories: ~345 kcal
- Protein: ~45 g
- Carbohydrates: ~8 g (fiber ~2 g)
- Fat: ~11 g
- Fiber: ~2 g
- Sugar: ~3 g
- Sodium: ~420 mg
Ingredients
Method
- Spray the insert of a 6-quart slow cooker lightly with cooking spray or brush with a bit of oil.
- Place the chicken breasts at the bottom of the slow cooker. Pour the chicken broth over them.
- Sprinkle taco seasoning, smoked paprika, ground cumin, dried cilantro, salt, and black pepper evenly over the chicken. If using, add diced red bell pepper and jalapeño for extra flavor and texture.
- Scatter the cream cheese cubes on top of the seasoned chicken — don’t stir. This will melt slowly and create a creamy sauce.
- Cover and cook on LOW for about 3 – 3.5 hours, until chicken is fully cooked and shreds easily with two forks.
- Uncover, remove the chicken breasts and shred them directly in the slow cooker using two forks. Return shredded chicken to the sauce.
- Stir in the Greek yogurt and shredded cheddar cheese until creamy and smooth. Taste and adjust salt or seasoning if needed.
- Replace the lid and let sit on LOW for 5–10 minutes to allow the cheese to melt into the sauce.
- Serve hot — garnish with fresh cilantro or green onion and a squeeze of lime juice for brightness. Great over cauliflower rice, within lettuce wraps, tortillas, or with a side salad for a balanced meal.
Notes
- Protein: ~45 g
- Carbohydrates: ~8 g (fiber ~2 g)
- Fat: ~11 g
- Fiber: ~2 g
- Sugar: ~3 g
- Sodium: ~420 mg
FAQs
Can I use chicken thighs instead of breasts?
Yes — boneless, skinless chicken thighs will work great and yield even richer flavor. Cooking time remains similar; thighs may end up slightly more tender.
Can I make this ahead of time and freeze leftovers?
Absolutely. Once cooled, portion into airtight containers. Freeze for up to 3 months. To reheat, thaw overnight in fridge then warm gently on stovetop; add a splash of broth if sauce thickens too much.
Is this recipe gluten-free and low-carb?
Yes — all ingredients are naturally gluten-free. With cauliflower rice or lettuce wraps, this meal remains low-carb while staying high-protein.
How can I get a thinner sauce if it thickens after refrigeration?
Simply stir in a splash of warm chicken broth or water when reheating to loosen the sauce and restore creamy texture.
