Ingredients:

  • 2 lbs Boneless, skinless chicken thighs, trimmed of excess fat
  • 1.5 lbs Baby gold potatoes, halved
  • 1 tsp Garlic powder
  • 1/2 tsp Cracked black pepper
  • 1 tbsp Olive oil
  • 1 packet (28g) Dry Ranch Seasoning Mix
  • 1 can (10.5 oz) Condensed Cream of Chicken Soup
  • 1/2 cup Chicken bone broth, low sodium
  • 8 oz Full-fat cream cheese, softened to room temperature
  • 1/2 cup Sour cream
  • 1 cup Shredded sharp cheddar cheese

Instructions:

  1. Place halved baby gold potatoes at the bottom of a 6-quart crock pot to create a base layer.
  2. Pat the chicken thighs dry and nestle them over the potatoes. Drizzle with olive oil and sprinkle with garlic powder and black pepper.
  3. In a mixing bowl, whisk together the condensed cream of chicken soup, dry ranch seasoning, and chicken bone broth until the mixture is uniform and opaque.
  4. Pour the ranch mixture over the chicken and potatoes. Cover and cook on LOW for 6 hours (or HIGH for 3 hours) until the chicken is fork-tender.
  5. Temper the dairy: Remove about 1/2 cup of the hot liquid from the crock pot and whisk it into the softened cream cheese until smooth. Fold the cream cheese mixture and sour cream back into the crock pot.
  6. Use two forks to shred the chicken into large chunks. Stir to emulsify the sauce with the potato starches. Top with shredded cheddar cheese if desired and let melt before serving.