Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 oz Hidden Valley Ranch Seasoning mix
  • 16 oz full-fat cream cheese, cubed and softened
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup heavy cream
  • 8 slices thick-cut bacon, cooked until crisp and chopped
  • 0.25 cup fresh chives, finely sliced
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place the trimmed chicken thighs in the bottom of the slow cooker in a single layer. Sprinkle the ranch seasoning evenly over the meat.
  2. Place the cubed cream cheese directly on top of the seasoned chicken. Cover and cook on Low for 4 hours until the chicken is tender and easy to pierce with a fork.
  3. Once cooked, use two forks to shred the meat directly in the pot, incorporating the melted cream cheese into the chicken juices.
  4. Stir in the heavy cream, shredded cheddar cheese, and half of the chopped bacon. Cover for 5–10 minutes until the cheddar is completely melted.
  5. Top with the remaining crispy bacon, fresh chives, and cracked black pepper before serving.