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Slow cook: Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the chicken is very tender and easily shreds with a fork. Cooking times can vary slightly depending on your slow cooker and the thickness of the chicken pieces.
Shred the chicken: Once the chicken is cooked through, transfer the pineapple rings carefully to a plate and set aside. Use two forks to shred the chicken directly in the slow cooker, stirring it gently into the melted cream cheese and cooking juices until you have a smooth, creamy sauce coating the chicken.
Adjust the sauce: If the mixture seems too thick, stir in a tablespoon or two of the reserved pineapple juice at a time until you reach your preferred consistency. Taste and adjust seasoning if desired—depending on your ranch mix, you may want a pinch of salt or a crack of black pepper.
Serve: Return the pineapple rings to the top for serving, either whole or chopped into bite-size pieces and folded into the chicken. Serve the creamy chicken hot over rice, noodles, or your favorite side, spooning extra sauce over each portion.
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