Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 8 oz cooked bacon, crumbled
  • 8 oz full-fat cream cheese, cubed
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 1 packet (28g) dry ranch seasoning
  • 0.25 cup heavy cream

Instructions:

  1. Place the chicken thighs at the bottom of the crockpot. Note: Don't overlap them too much to ensure even heating.
  2. Sprinkle the ranch seasoning evenly over the meat.
  3. Top the chicken with the cubed cream cheese and crumbled bacon.
  4. Cover the pot and cook on Low for 6 hours until the chicken registers 165°F (74°C) internally.
  5. Switch the crockpot to the 'Warm' setting. Note: This prevents the sauce from boiling over while you shred.
  6. Use two forks to shred the chicken directly in the pot.
  7. Pour in the heavy cream.
  8. Stir in the freshly shredded cheddar cheese until the sauce is glossy and the cheese is fully melted.