Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 6 slices center-cut bacon, cooked and crumbled
  • 8 oz reduced-fat cream cheese, cubed
  • 1 cup sharp cheddar cheese, shredded
  • 1 packet dry ranch seasoning
  • 2 green onions, thinly sliced
  • 1/2 tsp smoked paprika

Instructions:

  1. Place the chicken thighs in a single layer at the bottom of the slow cooker.
  2. Sprinkle the ranch seasoning and smoked paprika evenly across the meat.
  3. Top the chicken with the cubed cream cheese, ensuring the blocks are spread out to melt evenly.
  4. Secure the lid and set the slow cooker to Low for 6 to 8 hours.
  5. Once the chicken is tender, remove the lid and use two forks to shred the meat directly in the pot, mixing it into the melted cream cheese.
  6. Stir in the shredded cheddar and half of the crumbled bacon until the cheese is fully incorporated and the sauce is glossy.
  7. Top with the remaining bacon and sliced green onions for a finish.