Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 8 slices thick-cut bacon, cooked and crumbled
  • 16 oz full-fat cream cheese, cubed and softened
  • 1 oz Hidden Valley Ranch seasoning packet
  • 1/2 cup chicken bone broth
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup fresh chives, finely sliced
  • 1/2 tsp red pepper flakes

Instructions:

  1. Place the chicken thighs in an even layer at the bottom of the crockpot. Pour the chicken bone broth around the edges of the meat.
  2. Sprinkle half of the ranch seasoning packet directly onto the chicken thighs.
  3. Distribute the cubed cream cheese evenly over the top of the chicken and sprinkle the remaining ranch seasoning over the cheese.
  4. Cover and cook on Low for 6-7 hours or High for 3-4 hours until the chicken is fork-tender.
  5. Remove the lid and use two forks to shred the chicken directly in the slow cooker, allowing the softened cream cheese to emulsify with the juices.
  6. Fold in the crumbled bacon and shredded cheddar cheese. Stir until the cheese is melted and the sauce is cohesive.
  7. Garnish with fresh chives and red pepper flakes before serving.