Bacon Chicken Cheese Dip (Print Version)

# Ingredients:

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01 - 2 blocks (16 ounces each) softened cream cheese
02 - 2 pounds chicken thighs, boneless and skinless
03 - 1 ounce packet of ranch mix
04 - 8 slices of bacon, chopped after cooking
05 - 2 green onions, chopped into slices
06 - ¼ cup of sour cream
07 - 2 cups of shredded sharp cheddar cheese, split in half

# Instructions:

01 - Toss chicken thighs in the slow cooker with the ranch mix, making sure they're coated well. Lay cream cheese on top.
02 - Cover tightly and let it cook until the chicken is soft—use high heat for 3-4 hours or low heat for 7-8 hours.
03 - Pull the chicken apart in the slow cooker. Or take it out, tear it up on a cutting board, and toss it back in.
04 - Save a little bacon (about 2 tablespoons). Add in the rest of the bacon, sour cream, and half the cheese. Stir everything together.
05 - Sprinkle the rest of the cheddar on top. Cover again and heat on high for another 15 minutes until it’s nice and melted.
06 - Add that extra bacon and sliced green onions on top. Eat right away with chips or veggies.

# Notes:

01 - You can refrigerate and prep it earlier
02 - Stays fresh for up to 4 days in the fridge
03 - A low-carb option

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