Slow cooker crack chicken with pickled jalapenos, in an onion ring burrito

Spread the trimmed chicken thighs in the slow cooker.

Scatter the ranch seasoning over the top, then add the cream cheese.

Cook 7 hours on low or 4 hours on high.

Shred the chicken in the pot.

Stir in about a cup and a half of shredded cheese; season with salt and pepper.

Rough chop pickled jalapenos, onions and carrots and stir them in; top with a little more cheese, cover and cook 30 more minutes.

Stir in green onion.

Variation: chop cooked frozen onion rings; fill a tortilla with the chicken, green onion and the chopped onion rings and roll into a burrito.