Prep the chicken. Pat the chicken dry and season both sides with salt and pepper. If using thick breasts, slice them in half horizontally so they cook evenly.

Build the base. Add the chicken broth to the bottom of your slow cooker. Stir in the ranch seasoning, minced garlic, onion powder, and minced chipotle with adobo. This creates a flavorful cooking liquid.

Nestle in the chicken. Place the chicken pieces in the slow cooker, turning to coat them in the sauce.

Add cream cheese. Scatter the cream cheese chunks over the top. Don’t worry if it looks uneven; it will melt as it cooks.

Slow cook. Cover and cook on Low for 4–5 hours or High for 2.5–3 hours, until the chicken is tender and easily shreds with a fork.

Shred and enrich. Remove the chicken to a board and shred with two forks. Whisk the sauce in the slow cooker until smooth. Stir in the lime juice and heavy cream (if using) for extra silkiness.

Return to sauce. Add the shredded chicken back into the slow cooker, toss to coat, and taste for seasoning. Add more salt, pepper, or chipotle adobo if you want more kick.

Garnish and serve. Top with chopped cilantro or chives. Serve over cauliflower rice, in lettuce cups, or next to your favorite low-carb veggies.