Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 oz dry Ranch seasoning mix
  • 0.5 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 8 oz Neufchâtel cheese, softened
  • 0.5 cup non-fat plain Greek yogurt
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 6 slices center-cut bacon, cooked and crumbled
  • 0.25 cup green onions, sliced

Instructions:

  1. Place chicken thighs in a single layer at the bottom of the slow cooker. Pour in chicken broth and sprinkle evenly with ranch seasoning, garlic powder, and smoked paprika.
  2. Cover and cook on High for 3-4 hours (or Low for 6-7 hours) until the chicken is tender and easily shreds with a fork.
  3. Remove lid and shred the chicken directly in the pot using two forks. Add chunks of softened Neufchâtel cheese and stir vigorously until melted and emulsified.
  4. Stir in the Greek yogurt and 1 cup of the shredded cheddar. Cover for 10-15 minutes until bubbling. Fold in half of the bacon and green onions before serving.