Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 16 oz full-fat cream cheese, cubed
  • 1 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 1 oz dry ranch seasoning mix
  • 0.5 cup sour cream
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup Monterey Jack cheese, freshly shredded
  • 0.25 cup blue cheese crumbles

Instructions:

  1. Place the 1.5 lbs chicken thighs at the bottom of the slow cooker in a single layer.
  2. Sprinkle the 1 oz dry ranch seasoning evenly over the chicken. Note: This ensures the flavor penetrates the protein.
  3. Pour the 1 cup Frank’s RedHot and 0.5 cup sour cream over the top.
  4. Distribute the 16 oz cubed cream cheese across the surface.
  5. Cover and cook on High for 2 hours or Low for 4 hours until the chicken is tender and easy to pull apart.
  6. Remove the chicken to a bowl and shred using two forks, then return it to the pot.
  7. Stir the mixture vigorously until the cream cheese is fully incorporated and the sauce is a uniform orange color.
  8. Add the 1.5 cups cheddar and 0.5 cup Monterey Jack.
  9. Cover for another 10-15 minutes until the cheese is bubbling and molten.
  10. Top with 0.25 cup blue cheese crumbles and serve immediately while the cheese is at its peak stretchiness.