Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 oz dry ranch seasoning mix
  • 0.5 cup chicken bone broth
  • 8 oz full-fat cream cheese, cubed and softened
  • 2 cups sharp cheddar cheese, freshly grated
  • 10 slices thick-cut bacon, cooked and chopped
  • 0.25 cup green onions, thinly sliced

Instructions:

  1. Place the chicken thighs in an even layer at the bottom of the slow cooker.
  2. Sprinkle the ranch seasoning evenly over the meat, then pour the chicken broth around the edges of the pot.
  3. Cover and cook on LOW for 6 hours (or HIGH for 3 hours) until the chicken is tender and reaches an internal temperature of 165°F.
  4. Shred the chicken directly in the pot using two forks or a hand mixer until the desired consistency is reached.
  5. Fold in the softened cream cheese cubes and grated cheddar cheese. Stir gently and cover for 10-15 minutes until the cheese is melted and a smooth, glossy emulsion forms.
  6. Top with the chopped crispy bacon and sliced green onions before serving.