Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1.5 lbs baby Yukon Gold potatoes, quartered
  • 1 oz dry ranch seasoning mix
  • 8 oz full-fat cream cheese, cubed and softened
  • 10.5 oz condensed cream of chicken soup
  • 1/2 cup low-sodium chicken broth
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup fresh chives, chopped
  • 4 slices crispy bacon, crumbled

Instructions:

  1. Place the quartered Yukon Gold potatoes in an even layer at the bottom of a 6-quart slow cooker to act as a base for the meat.
  2. Arrange the chicken thighs in a single layer directly on top of the potatoes.
  3. In a small mixing bowl, whisk together the condensed cream of chicken soup, chicken broth, and dry ranch seasoning until smooth.
  4. Pour the sauce mixture over the chicken thighs. Distribute the cubed cream cheese evenly across the top.
  5. Cover and cook on Low for 6 hours until the chicken is fork-tender and the potatoes are soft.
  6. Using two forks, shred the chicken directly in the pot. Stir the mixture to incorporate the melted cream cheese into a smooth sauce. Top with shredded cheddar cheese, cover for 5 minutes until melted, and finish with crumbled bacon and fresh chives.