Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 8 oz cream cheese, softened
  • 1 packet (28g) ranch seasoning mix
  • 1/2 cup chicken broth
  • 1 cup shredded Colby Jack cheese
  • 8 oz thick-cut bacon, cooked and crumbled
  • 12 small flour tortillas (6-inch)
  • 2 tbsp vegetable oil
  • 1/4 cup green onions, thinly sliced

Instructions:

  1. Place the chicken thighs in the slow cooker. Pour over the chicken broth and sprinkle the ranch seasoning evenly. Note: Ensure the seasoning is on top so it dissolves into the broth.
  2. Cook on High for 4 hours until the chicken is tender and registers 165°C (internally).
  3. Shred the cooked chicken directly in the pot using two forks. Note: Do this while the meat is steaming hot for easier shredding.
  4. Fold in the softened cream cheese and shredded Colby Jack. Stir until the cheese is fully incorporated and the mixture is thick.
  5. Fold the crumbled bacon into the chicken mixture. Note: Don't overmix or the bacon will break down too much.
  6. Spoon approximately 1/3 cup of filling into each tortilla and fold. Note: Don't overfill or they will burst in the pan.
  7. Heat vegetable oil in a skillet over medium high heat.
  8. Place tacos seam side down and sear for 2-3 minutes per side until the shell is golden brown and the filling is bubbling.
  9. Garnish with sliced green onions before serving.