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In a 4- or 5-quart slow cooker, combine the chicken broth and ranch dressing mix. Add the chicken, and cover the slow cooker. Cook on low for six hours.
Remove the chicken to a cutting board. Shred it with two forks, then return it to the slow cooker.
Stir in the condensed soup and cream cheese. Cover and cook on low until the cream cheese is melted, about 30 minutes. Serve over rice or noodles, and add optional toppings as desired.