Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 10.5 oz low-sodium cream of chicken soup
  • 1 cup low-sodium chicken bone broth
  • 4 oz Neufchâtel cheese, softened
  • 1 oz ranch dressing mix
  • 3 cloves garlic, minced
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place the boneless skinless chicken thighs in the bottom of a 6-quart slow cooker in a single, even layer.
  2. In a medium mixing bowl, whisk together the low-sodium cream of chicken soup and chicken bone broth until smooth.
  3. Stir in garlic and cracked black pepper into the liquid mixture.
  4. Pour the mixture over the chicken, making sure all pieces are submerged.
  5. Sprinkle ranch mix evenly across the top of the liquid.
  6. Cover and cook on Low for 6 hours. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).