Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 packet (1 oz) Hidden Valley Ranch seasoning mix
  • 8 oz cream cheese, cubed and softened
  • 6 slices thick-cut bacon, chopped
  • 1 cup sharp cheddar cheese, shredded
  • 8 brioche buns or hoagie rolls
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker. Sprinkle the dry ranch seasoning evenly over the meat.
  2. Layer the cubed cream cheese and chopped bacon on top of the chicken. Do not stir.
  3. Set the slow cooker to Low for 6 hours (or High for 3 hours) until the chicken is tender and cream cheese is integrated.
  4. Using two forks, shred the chicken directly in the slow cooker. Stir in the shredded cheddar cheese until creamy.
  5. Split the buns and brush the insides with melted butter. Scoop the chicken mixture onto each bun.
  6. Place sandwiches under the broiler for 1-2 minutes until the cheese is bubbling and buns are golden brown.