Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1/2 cup low-sodium chicken broth
  • 1 packet (28g) low-sodium ranch seasoning
  • 4 oz light cream cheese, cubed
  • 1 cup shredded sharp cheddar cheese
  • 6 slices center-cut bacon, cooked and crumbled
  • 2 stalks green onions, thinly sliced
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place the boneless skinless chicken thighs in the bottom of the slow cooker.
  2. Sprinkle the low-sodium ranch seasoning evenly over the meat and pour the low-sodium chicken broth around the sides.
  3. Cover and cook on LOW for 6 hours until the chicken is tender enough to pull apart with zero resistance.
  4. Remove the lid and stir in the cubed light cream cheese. Use two forks to shred the chicken directly in the pot, mixing it with the melting cheese until the sauce is velvety.
  5. Fold in the shredded cheddar cheese and crumbled cooked center-cut bacon.
  6. Let the mixture sit for 10 minutes until the cheese is fully incorporated and the sauce is glossy. Garnish with sliced green onions and black pepper.