Directions
- 1Place the chicken thighs into the bottom of the Crockpot.
- 2Sprinkle the ranch seasoning over the chicken.
- 3Cut the cream cheese into pieces and place it on top of the chicken.
- 4Close the lid of the Crockpot and cook on high for 4 hours without disturbing.
- 5Remove the lid, shred the chicken with two forks and stir the ingredients to combine well.
- 6Add the cheddar cheese, bacon and green onions to the top of the chicken.
- 7Place the lid on the Crock Pot and allow the cheese to melt.
- 8Remove the lid and serve.
Ingredients
- 2 pounds boneless skinless chicken thighs (about 8 pieces)
- 2.25 teaspoon dried chives
- 1 tablespoon dried parsley
- 2.25 teaspoon dried dill weed
- 2.25 teaspoon garlic powder
- 1.5 teaspoon onion powder
- 1 teaspoon salt
- 8 ounces cream cheese
- 0.66 cup chopped cooked bacon (about 8 or 9 strips)
- 1.25 cups shredded cheddar cheese
- 0.25 cups green onions
Equipment
Crockpotforks
Tips
- Use a keto-friendly packaged ranch seasoning mix if you prefer, ensuring it has no wheat flour, corn starch, or added sugars.
- This recipe can be turned into a skillet recipe using shredded rotisserie chicken.
- If using a block of cheddar cheese, roughly chop it instead of shredding for melting.
- Pork loin can be used as a substitute for chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to a week.
- To re-melt hardened cheese in leftovers, heat in a saucepan over low heat.
- Frozen chicken can be used; however, increase the cooking time. Always use boneless and skinless chicken pieces.
- You may add water or bone broth if you find the dish too thick or heavy.
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