Ingredients:

  • 2.5 lbs boneless, skinless chicken thighs
  • 10 slices thick-cut Applewood smoked bacon
  • 16 oz full-fat cream cheese, cubed and softened
  • 1 oz Hidden Valley Ranch seasoning mix
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup green onions, thinly sliced
  • 1/4 tsp cracked black pepper
  • 1/2 tsp garlic powder

Instructions:

  1. Place the chicken thighs in the bottom of the 6-quart slow cooker in a single, even layer.
  2. Sprinkle the ranch seasoning, cracked black pepper, and garlic powder evenly over the chicken.
  3. Top the seasoned chicken with the cubed cream cheese. This allows the fats to baste the meat as they melt.
  4. Cover and cook on Low for 6 hours until the chicken reaches an internal temperature of 165°F and is easily shreddable.
  5. While the chicken cooks, fry the bacon in a skillet until crispy. Drain on paper towels and crumble into small pieces.
  6. Once the cooking cycle is complete, use two forks or meat claws to shred the chicken directly in the slow cooker, incorporating the melted cream cheese.
  7. Stir in the shredded cheddar cheese and half of the crumbled bacon. Cook 10 mins until cheese is fully melted and glossy. Use a silicone spatula to fold the ingredients together until a smooth, velvety emulsion forms.
  8. Garnish with remaining bacon and sliced green onions and serve immediately while the sauce is bubbling and thick. Serve as sliders, wraps, or over rice.