- 2 lbs boneless, skinless chicken breasts
- 1 packet ranch seasoning
- 2 1/2 cups sweet chili sauce
- 1 block (8 oz) cream cheese, cubed
- 2 cloves garlic, minced
- 1 tablespoon lime juice or rice vinegar
- 1/2 teaspoon black pepper
Directions
- Place the chicken breasts in the bottom of the slow cooker.
- Sprinkle the ranch seasoning, garlic, and black pepper evenly over the chicken.
- Pour the sweet chili sauce over the top.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred it with two forks.
- Add the cubed cream cheese to the sauce in the slow cooker. Cover and let it soften for about 10 minutes, then whisk or stir until the sauce is smooth and creamy.
- Stir in the lime juice or rice vinegar.
- Return the shredded chicken to the slow cooker and stir until completely coated in the sauce.
- Cover and cook for another 10–15 minutes, just until everything is hot and combined.
- Serve over jasmine rice and top with green onions and sesame seeds, if desired.
Optional for Serving
- Cooked jasmine rice
- Sliced green onions
- Sesame seeds
- Steamed or roasted broccoli
Source
https://www.instagram.com/p/DbdhhDNxtJT/
