Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 4 cups chicken bone broth
  • 1 packet (28g) ranch seasoning mix
  • 3 cloves garlic, smashed
  • 8 oz full-fat cream cheese, cubed and softened
  • 2 cups freshly shredded sharp cheddar cheese
  • 1/2 cup heavy cream
  • 8 slices thick-cut bacon, cooked and crumbled
  • 1/2 cup green onions, thinly sliced
  • 2 cups fresh baby spinach

Instructions:

  1. Place the 1.5 lbs chicken thighs at the bottom of the slow cooker. Sprinkle the 1 packet (28g) ranch seasoning packet over the top and add the 3 smashed garlic cloves. Pour in the 4 cups of chicken bone broth. Note: Don't stir yet; let the seasoning sit on the meat to create a concentrated flavor zone.
  2. Cover and cook on low for 6 hours until the chicken falls apart with a gentle poke.
  3. Remove the chicken to a clean plate. Use two forks to shred the meat into bite-sized pieces. While the chicken is out, add the 8 oz of cubed, softened cream cheese into the hot broth. Whisk vigorously until the liquid is pale and uniform. Note: Tempering the cheese this way prevents curdling.
  4. Add the shredded chicken back into the pot along with the 1/2 cup heavy cream and 2 cups freshly shredded cheddar cheese. Stir gently until the cheese is fully melted and the soup looks glossy. This usually takes about 10-15 minutes on the warm or low setting.
  5. Fold in the 2 cups of fresh baby spinach. The residual heat will wilt it in about 2 minutes. Right before serving, top each bowl with the 8 slices of crumbled bacon and 1/2 cup of green onions. Serve immediately while the bacon is still crispy.