4-Ingredient Slow Cooker Chicken & Cream Cheese with Pineapple
Servings: 4
Prep Time: 10 minutes
Cook Time: 4–5 hours (LOW) or 2–3 hours (HIGH)
Total Time: ~5 hours
This Slow Cooker Chicken & Cream Cheese with Pineapple is a sweet-and-savory comfort dish made with just 4 simple ingredients. Tender shredded chicken cooks in a creamy ranch-seasoned sauce while pineapple adds a bright, tropical sweetness. It’s an easy crockpot recipe perfect for busy weeknights, meal prep, or casual entertaining.
Ingredients
2 pounds boneless, skinless chicken breasts or thighs
1 (8 oz) block cream cheese, softened and cubed
1 (20 oz) can pineapple rings in juice (juice reserved)
1 (1 oz) packet dry ranch seasoning mix
Directions
Prepare the Slow Cooker
Lightly grease a 4–6 quart slow cooker with oil or nonstick spray.
Layer the Chicken
Place the chicken in a single layer in the bottom of the slow cooker.
Season
Sprinkle the ranch seasoning evenly over the chicken for full coverage.
Add Pineapple
Drain the pineapple rings, reserving the juice. Arrange the rings on top of the chicken and pour ½ cup of the reserved pineapple juice over everything.
Add Cream Cheese
Scatter the cream cheese cubes over the pineapple and chicken.
Cook
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender and easily shreds.
Shred & Mix
Remove the pineapple rings and set aside. Shred the chicken directly in the slow cooker and stir until the cream cheese fully melts into a smooth, creamy sauce.
Adjust the Sauce
If needed, stir in reserved pineapple juice a tablespoon at a time to loosen the sauce. Taste and adjust seasoning if desired.
Serve
Return the pineapple rings (whole or chopped) to the chicken and serve hot over rice, noodles, or your favorite side.
Variations & Tips
Lighter version: Use reduced-fat cream cheese and stir well at the end to keep the sauce smooth.
More savory: Replace half the pineapple juice with low-sodium chicken broth and add a small splash of soy sauce.
Tropical twist: Finish with chopped cilantro, fresh lime juice, and toasted coconut flakes.
Spicy kick: Add crushed red pepper flakes or hot sauce with the ranch seasoning.
Homemade ranch: Use a DIY blend of dried dill, parsley, garlic powder, onion powder, salt, and pepper.
Leftovers: Store in the refrigerator for up to 3 days and reheat with a splash of pineapple juice or milk.
Party idea: Serve the shredded chicken on slider buns with pineapple rings or tidbits.
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