Place the chicken breasts in an even layer at the bottom of your slow cooker.

In a medium mixing bowl, whisk together the condensed cream of chicken soup, chicken broth, black pepper, and the dry ranch seasoning packet until smooth.

Pour this mixture directly over the chicken, ensuring each piece is well-coated.

Scatter the cubed, softened cream cheese on top of the chicken and sauce.

Place the lid on the crockpot and cook on Low for 6 to 7 hours or on High for 3 to 4 hours.

Avoid opening the lid during the cooking process to keep the heat consistent.

Once the chicken is tender and fully cooked, remove it from the slow cooker and place it on a large plate or cutting board.

Use two forks to shred the chicken into bite-sized pieces.

Use a whisk to blend the remaining sauce in the crockpot until the cream cheese is fully incorporated and the sauce is smooth.

Return the shredded chicken to the pot and stir to coat.

Serve the creamy ranch chicken immediately over a bed of mashed potatoes, egg noodles, or steamed rice.

Garnish with fresh chives and crispy bacon bits if desired.