Ingredients:

  • 2 lbs Boneless, skinless chicken thighs
  • 8 oz Philadelphia cream cheese, softened and cubed
  • 1 packet (1 oz) Dry Ranch seasoning
  • 1/2 cup Low-sodium chicken broth
  • 10 oz Diced tomatoes with green chilis, drained
  • 1/2 tsp Cracked black pepper
  • 1/4 cup Fresh chives, finely sliced

Instructions:

  1. Place the chicken thighs in an even layer at the bottom of the slow cooker.
  2. Sprinkle the ranch seasoning directly over the meat to ensure flavor adhesion.
  3. Pour the chicken broth and drained tomatoes around the sides of the chicken, avoiding washing the seasoning off the meat.
  4. Cube the cheese. Place the 8 oz of softened cream cheese cubes on top of the tomatoes.
  5. Cover and cook on Low for 6 hours until the chicken is tender and falling apart.
  6. Remove the chicken to a bowl and shred with two forks.
  7. Whisk the sauce. Stir the liquid in the crockpot vigorously until the cream cheese is fully integrated and velvety.
  8. Fold the shredded chicken back into the sauce and stir.
  9. Garnish. Top with 1/4 cup fresh chives and serve immediately.