Variations & Tips
For a slightly lighter version, use reduced-fat cream cheese; just be sure to whisk it well into the hot cooking liquid at the end so it doesn’t appear grainy. If you prefer more savory depth and less sweetness, replace half of the pineapple juice with low-sodium chicken broth and add a small splash of soy sauce while cooking. To lean into the tropical profile, stir in a handful of chopped fresh cilantro and a squeeze of lime juice right before serving, and finish with toasted coconut flakes on top. For a bit of heat, add 1–2 teaspoons of crushed red pepper flakes or a spoonful of your favorite hot sauce to the slow cooker along with the ranch mix. You can also swap the ranch packet for a homemade blend of dried dill, parsley, garlic powder, onion powder, salt, and pepper if you like more control over the seasoning. Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop with a splash of pineapple juice or milk to loosen the sauce. If you’d like to turn this into a party-friendly dish, serve the shredded chicken on slider buns with a pineapple ring or pineapple tidbits tucked into each sandwich.
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