Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 8 oz cream cheese, cubed and softened
  • 1 can (10.5 oz) cream of chicken soup
  • 1 packet (1 oz) dry ranch seasoning mix
  • 1/2 cup chicken broth (low sodium)
  • 3 cloves garlic, minced
  • 6 slices cooked bacon, crumbled
  • 2 tbsp fresh chives, finely chopped
  • 1/2 cup shredded sharp cheddar cheese

Instructions:

  1. Season the chicken thighs generously with salt and pepper. Place them in the bottom of the slow cooker in a single layer.
  2. Stir the minced garlic into the chicken broth and pour it evenly over the meat.
  3. Spoon the cream of chicken soup over the chicken, then sprinkle the ranch seasoning evenly across the top.
  4. Place the cubed cream cheese in small clusters across the surface without stirring.
  5. Cover and cook on Low for 6–8 hours or High for 3–4 hours until the chicken is opaque and pulls apart easily.
  6. Remove the chicken to a plate and shred it using two forks.
  7. Whisk the remaining sauce in the crockpot until the cream cheese is fully incorporated and glossy. Stir the shredded chicken back into the sauce.
  8. Fold in the crumbled bacon and shredded cheddar cheese before serving.