Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 packet (28g) ranch seasoning mix
  • 1 can (10½ oz) condensed cream of chicken soup
  • 1/2 cup low-sodium chicken broth
  • 8 oz cream cheese, softened and cubed
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp black pepper

Instructions:

  1. In a medium mixing bowl, whisk together the condensed cream of chicken soup, ranch seasoning, low-sodium chicken broth, and black pepper until smooth.
  2. Pour the mixture into the bottom of the slow cooker, stirring to ensure an even layer.
  3. Place the chicken thighs on top of the sauce, pressing them down slightly so they are fully submerged.
  4. Drizzle the melted butter over the chicken.
  5. Cover and cook on Low for 6 to 8 hours (or High for 3 to 4 hours) until the chicken reaches an internal temperature of 165°F (74°C) and yields easily to a fork.
  6. Remove the chicken from the crockpot and place it on a plate.
  7. Using two forks or a hand mixer, shred the chicken into bite-sized pieces.
  8. While the chicken is hot, stir the cubed cream cheese into the slow cooker liquid until completely melted and smooth.
  9. Fold the shredded chicken back into the sauce and stir for 1-2 minutes until the sauce becomes thick and velvety.