Cheesy Ranch Chicken Bacon Dip (Print Version)

# Ingredients:

→ Main

01 - 2 pounds boneless, skinless chicken thighs
02 - 1 packet (1 ounce) ranch seasoning
03 - 2 packages (16 ounces) cream cheese, softened
04 - 8 slices bacon, cooked and chopped
05 - ¼ cup sour cream
06 - 2 cups sharp cheddar cheese, shredded, divided
07 - 2 green onions, sliced

# Instructions:

01 - Combine chicken thighs and ranch seasoning in slow cooker, ensuring chicken is coated. Place cream cheese blocks on top.
02 - Cover and cook on high for 3-4 hours (or low for 7-8 hours) until chicken is tender and easily shredded.
03 - Shred chicken directly in slow cooker or remove, shred on cutting board, and return to slow cooker.
04 - Reserve 2 tablespoons chopped bacon. Add remaining bacon, sour cream, and 1 cup cheddar cheese to slow cooker. Stir to combine.
05 - Top with remaining cheddar cheese. Cover and cook on high 15 minutes until cheese melts.
06 - Garnish with reserved bacon and sliced green onions. Serve immediately with chips or vegetables.

# Notes:

01 - Can be made ahead and refrigerated
02 - Keeps in refrigerator up to 4 days
03 - Low carb recipe

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