Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 oz dry Ranch seasoning mix
  • 16 oz full-fat cream cheese, cubed
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.5 lb thick-cut bacon, cooked and crumbled
  • 0.25 cup fresh green onions, sliced thin
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika

Instructions:

  1. Place the chicken thighs in an even layer at the bottom of a 6-quart slow cooker. Sprinkle the ranch seasoning, garlic powder, and smoked paprika evenly over the meat. Do not add liquid.
  2. Cover and cook on LOW for 6 hours (preferred) or HIGH for 3 hours until the connective tissue in the thighs has fully broken down.
  3. Remove the chicken to a large bowl and shred using two forks or meat claws. Return the shredded chicken to the slow cooker.
  4. Add the cubed cream cheese and shredded cheddar cheese to the pot. Stir well until the cheeses have melted and emulsified into a smooth, creamy sauce.
  5. Fold in the crumbled bacon and top with sliced green onions before serving.