Place the chicken in the bottom of the crockpot.
Pour the broth in the crock and then sprinkle the chicken with the ranch dressing.
Cut the cream cheese into four pieces and place them on top of the chicken.
Sprinkle with the shredded cheese and place the lid on the crockpot.
Cook on High for 4 hours or Low for 6, or until the temperature of the chicken reaches 165°F. I use a digital meat thermometer.
Shred the chicken. You can use 2 forks, or a hand mixer works wonderfully, just place it in the crock and mix for a minute or two.
Serve hot over buns, rice, potatoes, or pasta.