Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil
  • 4 oz light cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1 tbsp dried ranch seasoning
  • 1/4 cup low-sodium chicken bone broth
  • 1 tsp garlic powder
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken thighs dry with paper towels. Note: Dry meat browns better and doesn't steam.
  2. Rub the salt, pepper, and olive oil evenly over all pieces.
  3. Place the chicken in a single layer at the bottom of the slow cooker.
  4. Pour the chicken bone broth over the meat.
  5. Cover and cook on Low for 6 hours until the meat is tender and reaches 165°F.
  6. In a small bowl, whisk together the softened cream cheese, Greek yogurt, ranch seasoning, garlic powder, and lemon juice.
  7. Stir the sauce mixture into the slow cooker during the last 30 minutes of cooking.
  8. Mix gently until the sauce is velvety and cohesive.
  9. Let the dish rest for 5 minutes before serving to let the sauce thicken.