Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 packet (1 oz) dry ranch seasoning mix
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup unsalted butter, melted
  • 1 can (10.5 oz) cream of chicken soup

Instructions:

  1. Place the boneless, skinless chicken thighs at the bottom of the slow cooker.
  2. In a small bowl, whisk together the melted unsalted butter, dry ranch seasoning mix, and cream of chicken soup until the mixture is smooth.
  3. Pour the prepared sauce mixture evenly over the chicken, ensuring every piece is fully coated.
  4. Cover and cook on LOW for 6 hours until the meat is tender and pulls apart easily.
  5. Switch the slow cooker to the 'Warm' setting.
  6. Add the cubed cream cheese to the pot.
  7. Stir gently until the cheese is completely melted and the sauce is velvety.
  8. Use two forks to shred the chicken directly in the pot.
  9. Stir one last time until the meat is fully incorporated into the creamy sauce.