Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 4 cups low-sodium chicken broth
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 8 oz full-fat cream cheese, cubed and softened
  • 1 packet (28g) dry Ranch seasoning mix
  • 0.5 cup cooked bacon, crumbled
  • 1 tsp black pepper, freshly cracked
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup heavy cream
  • 0.25 cup fresh green onions, chopped

Instructions:

  1. Place the chicken thighs in a single layer at the bottom of the slow cooker. Sprinkle the dry ranch seasoning, diced onions, and minced garlic over the meat. Pour the chicken broth over the top until the chicken is fully submerged.
  2. Cover and cook on Low for 6–7 hours or High for 3–4 hours until the chicken is fork-tender.
  3. Remove the chicken thighs to a plate and shred using two forks. While the chicken is out, add the cubed cream cheese to the hot liquid and whisk until fully melted and the broth is creamy.
  4. Stir the shredded chicken, crumbled bacon, shredded cheddar cheese, and heavy cream back into the slow cooker. Stir until the cheese is melted and an emulsion forms. Garnish with chopped green onions before serving.