How to Make Shredded Amish Chicken and Gravy

Ingredients

• 6 boneless, skinless chicken thighs
• 1 cup chicken bone broth, homemade or store-bought
• 1 (8-ounce) package cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
• 1 tablespoon poultry seasoning
• 1 teaspoon ground black pepper
• Fresh herbs of choice, such as thyme, for garnish (optional)
• Melted ghee or unsalted butter, for drizzling (optional; omit for dairy-free)

• 1 batch Mashed Fauxtatoes
• 6 Garlicky Cheddar Biscuits, split in half
• 1 batch Cauliflower Rice

1. Place the chicken thighs in a 4-quart slow cooker. Combine the broth, cream cheese, poultry seasoning, and pepper in a blender and puree until smooth. Add the blended mixture to the slow cooker. Cover and cook on low for 6 hours or until the chicken falls apart easily. Shred the meat with 2 forks and stir it into the gravy. Taste and add salt, if desired.
2. Serve the chicken over mashed fauxtatoes, biscuits, or cauliflower rice with lots of gravy from the slow cooker. Garnish with fresh herbs and a drizzle of melted ghee, if desired.
3. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.