Chicken Bacon Ranch Melt (Print Version)

# Ingredients:

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01 - 2 pounds chicken thighs, boneless and skinless
02 - 1 ounce packet of ranch flavor mix
03 - 2 packages cream cheese (16 ounces each), at room temperature
04 - 8 slices cooked bacon, diced
05 - ¼ cup tangy sour cream
06 - 2 cups grated sharp cheddar cheese, split
07 - 2 green onions, thinly cut

# Instructions:

01 - Mix the chicken and ranch mix in your slow cooker so the meat gets fully covered. Put the cream cheese blocks right on top.
02 - Put the lid on and let it go for 3-4 hours on high (or 7-8 hours on low) until you can easily pull apart the chicken.
03 - Pull the chicken apart right in the pot or take it out, shred it on a board, then toss it back in.
04 - Set aside 2 tablespoons of the chopped bacon. Throw in the rest of the bacon, the sour cream, and half the cheese. Stir it all together.
05 - Sprinkle the remaining cheese on top. Cover again and cook for 15 minutes on high until it's all melty.
06 - Scatter the saved bacon bits and green onions on top. Enjoy right away with chips or veggie sticks.

# Notes:

01 - You can make this ahead and store it cold
02 - Stays good in the fridge for 4 days
03 - Perfect for low carb diets

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