Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup BBQ sauce
  • 1 packet (28g) dry ranch seasoning mix

Instructions:

  1. Place the chicken thighs in a single layer at the bottom of the slow cooker, ensuring they aren't overcrowded.
  2. Sprinkle the dry ranch seasoning evenly over the meat.
  3. Pour the BBQ sauce over the top and use a spoon to spread it, ensuring every inch of the chicken is covered.
  4. Set the slow cooker to Low for 6–8 hours or High for 3–4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  5. Remove the chicken to a plate and shred it using two forks.
  6. Return the shredded meat to the slow cooker and stir it into the remaining sauce for 10 minutes to allow the fibers to absorb the liquid.