Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 4 oz chopped raw bacon
  • 1 packet (28g) Hidden Valley Ranch seasoning mix
  • 1/2 tsp garlic powder
  • 1/4 tsp cracked black pepper
  • 8 oz full-fat cream cheese, cubed and softened
  • 1/4 cup whole milk
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the boneless, skinless chicken thighs in the bottom of the slow cooker.
  2. Sprinkle the ranch seasoning packet, garlic powder, and black pepper evenly over the meat.
  3. Layer the chopped raw bacon on top of the chicken.
  4. Cover and cook on Low for 6 hours (or High for 3 hours) until the internal temperature reaches 165°F (74°C).
  5. Remove the chicken to a plate and let it rest for 5 minutes.
  6. Stir the cubed cream cheese into the remaining juices in the slow cooker, whisking until the sauce is smooth and velvety.
  7. Shred the rested chicken using two forks, then fold it back into the creamy sauce.
  8. Stir in whole milk one tablespoon at a time until the desired consistency is achieved.
  9. Garnish with chopped fresh parsley before serving.