Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 oz Hidden Valley Ranch seasoning mix
  • 8 oz full-fat cream cheese, cubed
  • 1/4 cup chicken bone broth
  • 10 slices thick-cut bacon, cooked and crumbled
  • 1.5 cups sharp cheddar cheese, shredded
  • 1/3 cup fresh green onions, sliced

Instructions:

  1. Place your 2 lbs boneless skinless chicken thighs in a single layer at the bottom of the slow cooker.
  2. Whisk the 1 oz ranch seasoning into the 1/4 cup chicken bone broth. Pour this mixture directly over the chicken.
  3. Take your 8 oz cubed cream cheese and scatter it over the top of the chicken. Bake 6 hours until the chicken is tender and falling apart.
  4. Once the time is up, use two forks to shred the chicken directly in the pot.
  5. Stir in 1.5 cups shredded sharp cheddar cheese and 10 slices of crumbled bacon. Cover the pot for 5-10 minutes until the cheese is completely molten and glossy.
  6. Right before serving, toss in the 1/3 cup sliced green onions.
  7. If the sauce seems too thick, add a splash more broth. If it’s too thin, let it sit uncovered for 10 minutes; it will thicken as it cools slightly.
  8. Stir everything one last time to ensure the bacon and green onions are distributed.