Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 lb baby yellow potatoes, halved
  • 0.5 cup low-sodium chicken stock
  • 1 oz ranch seasoning packet
  • 4 oz cream cheese, softened
  • 0.5 cup plain full-fat Greek yogurt
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Place the halved baby yellow potatoes at the bottom of the slow cooker.
  2. Lay the chicken thighs in a single layer over the potatoes.
  3. Pour the 0.5 cup low sodium chicken stock evenly over the meat and vegetables.
  4. Sprinkle the 1 oz ranch seasoning packet over the top of the chicken.
  5. Cover and cook on LOW for 6 hours until the chicken is tender and potatoes are soft.
  6. Remove the lid and carefully lift the chicken onto a plate to shred into large chunks.
  7. In a small bowl, whisk the 4 oz softened cream cheese and 0.5 cup Greek yogurt until smooth.
  8. Stir the dairy mixture into the crockpot liquid until the sauce becomes uniform and creamy.
  9. Return the shredded chicken to the pot and toss gently to coat everything.
  10. Garnish with 2 tbsp fresh chives and serve immediately while the aroma is at its peak.