Place the boneless, skinless chicken breasts at the bottom of a 6-quart slow cooker. Add the softened cream cheese, ranch dressing mix, and low-sodium chicken broth, ensuring that the ingredients are evenly distributed.

Cover the slow cooker with its lid and set it to LOW for 6-8 hours.

Once the cooking time is complete, carefully remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.

Remove the slow cooker insert and add in the shredded cheddar cheese while the soup is still warm. Stir gently until the cheese is fully melted.

Ladle generous portions into bowls and personalize with your favorite toppings.