Ingredients
Equipment
Method
Preparation Steps
- Grease the slow cooker with a light layer of cooking spray or olive oil and add 2 pounds of chicken thighs.
- Sprinkle ranch seasoning mix over the chicken thighs evenly.
- Dollop cream cheese over the chicken, covering most of the surface.
- Set the slow cooker to LOW and cook for 7 hours without lifting the lid.
- Shred the chicken with two forks directly in the slow cooker after cooking.
- Stir in the softened cream cheese until well combined with the shredded chicken.
- Fold in the cooked and drained bacon into the chicken mixture.
- Sprinkle shredded cheddar cheese evenly over the mixture.
- Cover and let sit for an additional 10 minutes to allow cheese to melt.
- Serve over rice, in baked potatoes, or on sandwich rolls, garnished with sliced green onions.
Nutrition
Notes
Perfect for busy weeknights and feeds the whole family. Leftovers taste even better the next day!
