Ingredients:

  • 2 lb boneless, skinless chicken thighs
  • 8 oz cream cheese, cubed
  • 1 packet (1 oz) Hidden Valley Ranch seasoning mix
  • 1 cup sharp cheddar cheese, shredded
  • 6 slices cooked turkey bacon, crumbled
  • 1/4 cup chicken broth (only if needed for thinning)
  • 8 brioche buns, split
  • 4 tbsp unsalted butter, softened
  • 1 tbsp fresh chives, chopped (for garnish)

Instructions:

  1. Place the chicken thighs in a single, even layer at the bottom of a 6-quart slow cooker.
  2. Sprinkle the ranch seasoning mix evenly over the chicken. Top with the cubed cream cheese and shredded cheddar.
  3. Cover and cook on Low for 6 hours. Cook until the chicken reaches 165°F (74°C) internally and pulls apart easily with a fork.
  4. Turn the slow cooker to Warm. Shred the chicken directly in the pot with two forks.
  5. Stir in the crumbled turkey bacon. Mix until the cream cheese and cheddar melt into a smooth, velvety sauce.
  6. If the mixture is too thick, stir in chicken broth 1 tablespoon at a time until it reaches a pourable consistency. Use only as much broth as needed.
  7. Spread the softened butter on the cut sides of the brioche buns.
  8. Toast the buns cut side down in a skillet over medium heat until a mahogany-colored crust forms.
  9. Scoop a generous portion of the creamy ranch chicken onto each toasted bun. Garnish with the fresh chives.