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Place the chicken thighs in the bottom of a crock pot.

Evenly sprinkle the salt, pepper, and ranch seasoning over the chicken thighs.

Place the stick of butter on top of the seasoned chicken.

Pour the chicken broth into the crock pot and add the minced garlic.

Arrange the lemon slices on top of the ingredients in the crock pot.

Cover the crock pot and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is tender and cooked through.

Once cooked, use two forks to shred the chicken directly in the crock pot.

If a thicker sauce is desired, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the crock pot and cook on high for an additional 15-20 minutes, or until the sauce has thickened to your liking.

Garnish with fresh parsley before serving.


Place the chicken thighs in the bottom of a crock pot.

Evenly sprinkle the salt, pepper, and ranch seasoning over the chicken thighs.

Place the stick of butter on top of the seasoned chicken.

Pour the chicken broth into the crock pot and add the minced garlic.

Arrange the lemon slices on top of the ingredients in the crock pot.

Cover the crock pot and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is tender and cooked through.

Once cooked, use two forks to shred the chicken directly in the crock pot.

If a thicker sauce is desired, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the crock pot and cook on high for an additional 15-20 minutes, or until the sauce has thickened to your liking.

Garnish with fresh parsley before serving.
