Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 8 oz full-fat cream cheese, cubed
  • 1/2 cup ranch dressing
  • 1 packet dry ranch seasoning mix
  • 1/2 tsp garlic powder
  • 4 large Russet potatoes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 1/2 cups sharp cheddar cheese, freshly shredded
  • 3 tbsp unsalted butter, softened
  • 1/4 cup fresh green onions, thinly sliced

Instructions:

  1. Place the chicken thighs in the slow cooker, sprinkle with ranch seasoning and garlic powder, and top with cubed cream cheese and ranch dressing.
  2. Cover and cook on Low for 6–8 hours or High for 3–4 hours.
  3. Shred the chicken directly in the slow cooker using two forks until the mixture is a velvety, cohesive blend.
  4. Preheat the oven to 400°F (200°C). Pierce each potato several times with a fork.
  5. Rub the potato skins thoroughly with olive oil and kosher salt, and roast on a baking sheet for 50–60 minutes until the skin is mahogany-colored.
  6. Slice each potato down the center, fluff the interior with a fork, and mix in a small pat of butter.
  7. Generously scoop the creamy crack chicken into the center of each potato.
  8. Top with shredded cheddar cheese and sliced green onions.