Ingredients:

  • 1 packet (1 oz) Hidden Valley ranch seasoning
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup low-sodium chicken broth
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 2 lbs boneless skinless chicken thighs
  • 8 oz full-fat cream cheese, cubed and softened

Instructions:

  1. In a medium bowl, whisk together the cream of chicken soup, chicken broth, ranch seasoning, garlic powder, and black pepper until smooth to prevent clumping.
  2. Place the boneless, skinless chicken thighs in the bottom of a 6-quart slow cooker.
  3. Pour the whisked sauce over the chicken, using a spatula to ensure every piece is submerged to protect the protein from drying out.
  4. Cover and cook on low for 4 hours until the chicken is fork-tender.
  5. Cube the 8 oz cream cheese and let it sit at room temperature. After the chicken is cooked, place the cream cheese on top of the chicken. Cover and let sit for 15 minutes.
  6. Once the cream cheese is melted, use a whisk or large spoon to incorporate it into the sauce and shred the chicken with two forks before serving.