Ingredients:

  • 2.5 lbs (1.1 kg) boneless, skinless chicken thighs
  • 1.5 lbs (680g) Yukon Gold potatoes, cubed
  • 1 medium yellow onion, chopped
  • 1 (1 oz / 28g) packet dry ranch seasoning mix
  • 1/2 teaspoon freshly ground black pepper
  • 1 (10.75 oz / 305g) can condensed cream of chicken soup
  • 1/2 cup (120ml) chicken broth
  • 4 oz (113g) cream cheese, softened and cubed
  • 2 tablespoons butter, cut into small pieces
  • 1/4 cup (60ml) milk or heavy cream

Instructions:

  1. Cut chicken into 2-inch pieces (if using large thighs). Chop onion and cube potatoes.
  2. Place potatoes in the bottom of the crockpot. Top with chopped onion and chicken pieces.
  3. Sprinkle with ranch seasoning and black pepper. Pour in cream of chicken soup and chicken broth.
  4. Dot the mixture with softened cream cheese and butter.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is cooked through and potatoes are tender (internal temp of chicken reaches 165°F / 74°C).
  6. Before serving, shred the chicken with two forks. Stir in milk or heavy cream until sauce is creamy and smooth.
  7. Garnish with fresh parsley and crumbled bacon (optional). Serve hot.