Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 packet dry ranch seasoning mix
  • 1/2 cup chicken broth
  • 4 oz cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, shredded
  • 8 slices cooked bacon, crumbled
  • 2 tbsp green onions, thinly sliced
  • 6 brioche buns, split and buttered

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker. Sprinkle the ranch seasoning evenly over the meat and pour in the chicken broth.
  2. Cover and cook on Low for 6–8 hours or High for 3–4 hours until the chicken offers zero resistance when pierced with a fork.
  3. Remove the chicken to a plate and shred it using two forks. Return the shredded meat to the pot.
  4. Stir in the cubed cream cheese and shredded cheddar. Mix continuously until the cheese has melted and the sauce is a smooth, velvety consistency.
  5. Fold in the crumbled bacon and sliced green onions, stirring gently to distribute.
  6. Heat a skillet over medium heat with butter. Toast the brioche buns until mahogany-colored and crisp. Spoon the creamy chicken onto each bun and serve immediately.