Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 packet (28g) ranch seasoning mix
  • 1/2 cup low-sodium chicken broth
  • 3 cloves minced garlic
  • 1/2 tsp cracked black pepper
  • 4 oz reduced-fat cream cheese, cubed
  • 1/4 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place the chicken thighs in a single layer at the bottom of the crock pot.
  2. Sprinkle the ranch seasoning and black pepper evenly over the meat.
  3. Stir the minced garlic into the chicken broth and pour the mixture over the chicken, ensuring every piece is coated.
  4. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken reaches an internal temperature of 165°F (74°C).
  5. Turn the slow cooker to the Warm setting and use two forks to shred the chicken directly in the pot.
  6. Stir in the cubed reduced-fat cream cheese and Greek yogurt, whisking gently until the sauce is smooth and velvety.
  7. Stir in the lemon juice last to brighten the flavor.
  8. Let the dish sit on Warm for 5-10 minutes to allow the sauce to thicken slightly before serving.