Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 packet (1 oz) dry ranch seasoning
  • 8 oz cream cheese, cubed and softened
  • 1/2 cup chicken bone broth
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 6 slices center-cut bacon, cooked and crumbled
  • 3 tbsp fresh chives, sliced
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. Sprinkle the dry ranch seasoning evenly over the meat and pour the chicken bone broth around the edges.
  3. Top the chicken with the cubed cream cheese, ensuring the cubes are distributed across the surface.
  4. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours until chicken registers 165°F (74°C) internally.
  5. Using two forks, shred the chicken directly in the pot.
  6. Stir gently with a silicone spatula until the cream cheese and chicken broth emulsify into a smooth sauce.
  7. Stir in the shredded cheddar cheese and crumbled bacon over the Warm setting until the cheese is fully melted and glossy.
  8. Fold in the fresh chives just before serving.