Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tbsp extra virgin olive oil
  • 1 oz ranch seasoning mix
  • 1/2 tsp smoked paprika
  • 8 oz Neufchâtel cheese
  • 1/2 cup plain non-fat Greek yogurt
  • 1.5 cups sharp white cheddar cheese, freshly grated
  • 8 strips thick-cut bacon, cooked until crispy and crumbled
  • 1/2 cup fresh scallions, bias-cut
  • 1 tsp black pepper, freshly cracked

Instructions:

  1. Season the trimmed chicken thighs (2 lbs) generously with the ranch seasoning mix and smoked paprika. This creates a flavor crust that infuses the meat as it releases juices.
  2. Place the seasoned chicken thighs in the bottom of a 6 quart slow cooker. Drizzle with 1 tbsp extra virgin olive oil until the spices look moistened.
  3. Place the 8 oz block of Neufchâtel cheese directly on top of the seasoned meat. Do not add additional liquid as the chicken will release its own moisture.
  4. Cover and cook on LOW for 6 hours (or HIGH for 3 hours). Do not lift the lid to keep the internal temperature steady for collagen conversion.
  5. Once cooked, use two forks to shred the chicken directly in the pot until no large chunks remain.
  6. Fold in the 1.5 cups of freshly grated sharp cheddar cheese and 1/2 cup non fat Greek yogurt.
  7. Add 1 tsp freshly cracked black pepper and stir until a velvety, unified emulsion forms.
  8. Top with the 8 strips of pre crisped crumbled bacon and 1/2 cup fresh scallions immediately before serving to keep the bacon crispy.