Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 8 oz cream cheese, softened
  • 1 packet (1 oz) ranch seasoning mix
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1 cup Colby Jack cheese, shredded
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 12 small (6-inch) flour or corn tortillas
  • 1 cup shredded lettuce
  • ½ cup diced red onion
  • 1 avocado, sliced

Instructions:

  1. Place the chicken thighs in the slow cooker. Sprinkle the ranch seasoning, garlic powder, and black pepper evenly over the meat.
  2. Set the slow cooker to LOW for 6 hours until the chicken yields easily to a fork.
  3. Switch the cooker to the Warm setting. Using two forks, shred the chicken directly in the pot.
  4. Stir in the softened cream cheese and shredded Colby Jack cheese until completely melted and the sauce is glossy.
  5. Fold in the crumbled bacon to maintain texture.
  6. Heat a dry skillet over medium heat and toast each tortilla for 30 seconds per side until pliable.
  7. Spoon the cream cheese chicken into the center of each shell and top with shredded lettuce, diced red onion, and sliced avocado.