Slow Cooker Cheesy Ranch Chicken Dip With Bacon
This Slow Cooker Ranch Chicken Dip is so easy to make! Cheesy, creamy and packed with delicious flavors. You won’t even notice that this recipe is low carb!
- 2 pounds boneless, skinless chicken thighs
- 1 packet, 1 ounce ranch seasoning
- 2 packages, 16 ounces PHILADELPHIA Cream Cheese, softened
- 8 slices OSCAR MAYER Naturally Hardwood Smoked Bacon, cooked and
- ¼ cup BREAKSTONE’S Sour Cream
- 2 cups KRAFT Sharp Cheddar Shredded Cheese, divided
- 2 green onions, sliced
Combine the chicken thighs and ranch seasoning in slow cooker, making sure all the chicken pieces are coated with the seasoning. Place the cream cheese blocks on top of the chicken.
Cover and cook on high for 3-4 hours (or low for 7-8 hours) or until the chicken is tender and can be shredded easily.
Using two forks, shred the chicken thighs in slow cooker or remove them from slow cooker, shred them on a cutting board and return them to slow cooker.
Reserve 2 tablespoons of chopped bacon. Add the remaining cooked bacon, sour cream and 1 cup of the shredded cheddar cheese to the slow cooker. Stir to combine.
Top with the remaining cheddar cheese, cover and cook on high for 15 minutes or until the cheese has melted.
Garnish with reserved bacon and the sliced green onions.
Serve immediately, with chips and/or veggies.
This dip can be made ahead up to step 4 and refrigerated. When ready to serve, top with cheese and bake in the oven until the cheese has melted.
Leftovers will keep in the fridge for up to 4 days.
Freezing this dip is not recommended, as there will be a texture change.
Reheat the leftovers on the stovetop, until hot. If you want to top it with cheese again, transfer to an oven safe dish and pop it in the oven until hot and bubbly.
Serving: 2tablespoons, Calories: 50kcal, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 26mg, Sodium: 69mg