Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1 packet (28g) ranch seasoning mix
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp unsalted butter, melted
  • 1/2 cup fresh green onions, sliced
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Place the boneless, skinless chicken thighs at the bottom of the slow cooker.
  2. Season the chicken evenly with cracked black pepper and garlic powder.
  3. Pour the low-sodium chicken broth and melted unsalted butter over the meat.
  4. Sprinkle the ranch seasoning mix across the top of the chicken and place the cubed cream cheese in clusters across the meat.
  5. Cover and cook on LOW for 6 hours until the meat is tender and reaches an internal temperature of 165°F (74°C).
  6. Remove the chicken to a plate and shred into bite-sized pieces using two forks.
  7. Return the shredded meat to the slow cooker and stir vigorously to incorporate the melted cream cheese and juices into a cohesive sauce.
  8. Stir in the shredded sharp cheddar cheese and sliced green onions during the final 10 minutes of heating.