Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 8 oz thick-cut bacon, diced
  • 8 oz full-fat cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • 2 tbsp salted butter

Instructions:

  1. Fry the diced bacon in a cast iron skillet until crisp and mahogany-colored. Remove bacon bits with a slotted spoon, reserving the rendered fat in the pan.
  2. Sear the chicken thighs in the reserved bacon fat for 3 minutes per side until a light golden crust forms.
  3. Transfer the seared chicken and remaining bacon fat to a slow cooker. Set to Low for 6 hours (or High for 3 hours) until the internal temperature reaches 165°F (74°C).
  4. Switch the slow cooker to the 'Warm' setting and shred the chicken directly in the pot using two forks.
  5. Fold in the softened cream cheese and salted butter, stirring until the mixture is smooth and glossy.
  6. Stir in the shredded cheddar and crispy bacon until the cheese is fully melted and the dish is cohesive.