Ingredients:

  • 2 lbs (900g) boneless skinless chicken thighs
  • 4 oz (113g) Neufchatel or light cream cheese, softened
  • ½ cup (120ml) plain non-fat Greek yogurt
  • 2 tbsp (15g) dried ranch seasoning
  • 6 slices (30g) center-cut bacon, diced
  • 1 cup (115g) shredded sharp cheddar cheese
  • ½ tsp (3g) garlic powder
  • 12 small (6-inch) corn tortillas
  • 1 tbsp (15ml) avocado oil
  • Fresh cilantro for garnish
  • Sliced scallions for garnish

Instructions:

  1. Place the diced bacon and chicken thighs in the slow cooker. Sprinkle the ranch seasoning and garlic powder evenly over the meat.
  2. Cook on LOW for 6 hours or HIGH for 3-4 hours (or in an Instant Pot on HIGH PRESSURE for 12 minutes with a 10-minute natural release) until the chicken is tender enough to fall apart.
  3. Shred the chicken directly in the pot using two forks. While the meat is steaming hot, fold in the softened Neufchatel and Greek yogurt, then stir in the shredded cheddar cheese until the sauce is uniform and velvety.
  4. Heat avocado oil in a skillet over medium-high heat and char tortillas for 30 seconds per side until pliable.
  5. Spoon approximately 1/3 cup of the creamy chicken mixture into each tortilla and garnish with fresh cilantro and sliced scallions.