Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 0.5 cup low-sodium chicken bone broth
  • 2 tbsp fresh lime juice
  • 1 packet (28g) Hidden Valley ranch seasoning
  • 1 tbsp mild taco seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cracked black pepper
  • 2 tbsp unsalted butter, cold and cubed
  • 0.25 cup full-fat sour cream

Instructions:

  1. Place the chicken thighs in an even layer at the bottom of a 6-quart crock pot. Pour the chicken bone broth and fresh lime juice over the meat to provide a liquid base.
  2. Evenly sprinkle the ranch seasoning, taco seasoning, smoked paprika, and black pepper over the chicken.
  3. Cover and cook on Low for 4 hours until the chicken is tender enough to pull apart with zero resistance.
  4. Remove the chicken from the crock pot and shred using two forks or a stand mixer.
  5. Switch the slow cooker to the Warm setting. Stir in the 0.25 cup sour cream into the liquid remaining in the pot. It will look thin at first, but keep whisking gently with a spoon.
  6. Add the shredded chicken back into the sauce. Toss everything together until every strand of meat is coated in a velvety, opaque glaze.