Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 0.5 cup low-sodium chicken bone broth
  • 8 oz low-fat cream cheese, cubed and softened
  • 0.5 cup plain non-fat Greek yogurt
  • 28 g ranch seasoning packet
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 cup sharp cheddar cheese, freshly shredded
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 0.25 cup fresh chives, thinly sliced

Instructions:

  1. Place the boneless, skinless chicken thighs in the bottom of a 6-quart slow cooker in an even layer. Pour the chicken bone broth over the meat.
  2. Sprinkle the ranch seasoning, minced garlic, and smoked paprika evenly over the chicken. Top the mixture with the cubed, softened cream cheese.
  3. Cover and cook on LOW for 6 hours (360 minutes) until the chicken is fork-tender and reaches an internal temperature of at least 195°F (90°C).
  4. Using two forks, shred the chicken directly in the slow cooker, allowing the meat to incorporate with the melted cream cheese and juices.
  5. Stir in the Greek yogurt and shredded cheddar cheese. Continue to stir until the cheese is melted and the sauce is emulsified and velvety.
  6. Fold in the crispy chopped bacon and garnish with sliced chives or green onions before serving.