Bacon Ranch Chicken Dip (Print Version)
# Ingredients:
→ Main
01 -
2 chopped green onions
02 -
8 crispy bacon slices, chopped into pieces
03 -
2 pounds of chicken thighs, boneless and without skin
04 -
2 blocks (16 ounces each) of softened cream cheese
05 -
¼ cup sour cream
06 -
2 cups shredded sharp cheddar cheese, split into halves
07 -
1 packet (1 ounce) of ranch seasoning mix
# Instructions:
01 -
Toss chicken thighs with ranch seasoning powder in the slow cooker so they're covered. Lay cream cheese blocks on top.
02 -
Set the slow cooker to high for 3–4 hours or low for about 7–8 hours, until the chicken is easy to shred.
03 -
Use a fork to shred chicken right in the cooker, or pull it out, shred on a board, and toss it back inside.
04 -
Hold back 2 tablespoons of bacon for garnish. Add everything else—remaining bacon, sour cream, and half the cheddar. Stir well.
05 -
Sprinkle the rest of the cheddar cheese over the mix. Cover and keep on high for 15 minutes until the cheese is gooey.
06 -
Finish with the saved bacon and sliced green onions. Dish it up right away with veggies or chips.
# Notes:
01 -
Can be prepped ahead and chilled
02 -
Stays good in the fridge for up to 4 days
03 -
Suitable for low-carb eaters