Rinse and dice the potatoes into bite-sized pieces. Pat the chicken breasts dry with paper towels to remove excess moisture.
In a medium bowl, combine softened cream cheese, sour cream, ranch seasoning packet, garlic powder, onion powder, salt, and pepper. Stir in chicken broth slowly until smooth and creamy.
Spray the inside of the crockpot with non-stick cooking spray or lightly grease. Place diced potatoes evenly at the bottom. Place chicken breasts on top. Pour creamy ranch sauce over chicken and potatoes, coating well.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is cooked through and potatoes are tender.
About 15 minutes before serving, sprinkle shredded cheddar cheese over the chicken and potatoes. Cover to allow cheese to melt.
Once cheese is melted, gently stir to mix layers slightly. Garnish with chopped fresh herbs if desired. Serve hot and enjoy.
