Ranch Chicken Bacon Dip (Print Version)

# Ingredients:

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01 - 2 blocks (16 oz each) softened cream cheese
02 - 1 packet (1 oz) ranch seasoning mix
03 - 2 pounds chicken thighs, boneless and skinless
04 - 1/4 cup sour cream
05 - 8 pieces of bacon, cooked and crumbled
06 - 2 green onions, chopped
07 - 2 cups shredded sharp cheddar cheese, divided

# Instructions:

01 - Layer the chicken in your slow cooker and sprinkle with ranch seasoning. Add the cream cheese on top.
02 - Set to high and let it cook for 3-4 hours, or go with low for around 7-8 hours, until the chicken’s soft enough to shred.
03 - Shred the chicken right there in the pot or use a cutting board, then put it back in the slow cooker.
04 - Save 2 tablespoons of the crumbled bacon for garnish. Toss in the rest with sour cream and a cup of cheddar. Give it a good stir.
05 - Sprinkle the rest of the cheddar cheese on top and let it sit on high for 15 minutes until gooey.
06 - Sprinkle on the leftover bacon bits and green onions before serving. Great with veggies or chips!

# Notes:

01 - Store in fridge ahead of time if needed
02 - Stays good in fridge up to four days
03 - This is a low carb option

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