Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 cup low-sodium chicken stock
  • 1 cup frozen sweet corn
  • 1 packet (1 oz) dry ranch dressing mix
  • 1 packet (1 oz) au jus gravy mix
  • 1/2 cup sliced pepperoncini peppers
  • 2 tbsp pepperoncini brine
  • 4 tbsp unsalted butter, cubed
  • 8 oz full-fat cream cheese, softened and cubed

Instructions:

  1. Lay the foundation. Place the 2 lbs chicken thighs at the bottom of a 6 quart slow cooker. Note: Keeping meat at the bottom ensures it stays submerged in the juices.
  2. Season the meat. Sprinkle the 1 oz ranch seasoning and 1 oz au jus mix directly over the chicken. Note: This creates a concentrated rub that seasons the meat as it releases its own liquid.
  3. Add the bulk. Pour in the 2 cans of drained beans, 1 cup of frozen corn, 1/2 cup sliced pepperoncinis, and 2 tbsp of brine.
  4. Liquid infusion. Add 1 cup of low sodium chicken stock. Do not stir the pot. Note: Leaving the layers undisturbed allows the flavors to drip down through the ingredients.
  5. Simmer long. Cover and cook on Low for 6 hours until the chicken reaches 165°F and pulls apart easily.
  6. Shred the protein. Remove the chicken to a bowl and shred with two forks, then set aside.
  7. Create the thickener. Take 1/2 cup of the cooked beans from the pot, mash them into a thick paste with a fork, and stir back into the liquid.
  8. The dairy finish. Switch the cooker to Warm. Stir in the 4 tbsp cubed butter and 8 oz softened cream cheese.
  9. Emulsify the sauce. Cover for 10 minutes until the dairy is completely melted and glossy.
  10. Final assembly. Return the shredded chicken to the pot and stir until the sauce is velvety and cohesive.