Place your 6 boneless chicken thighs in a 4-quart crockpot or slow cooker.

Using a blender, combine chicken broth, softened cream cheese, poultry seasoning, and black pepper, blending until smooth.

Pour this blended mixture over the chicken in the crockpot or slow cooker and cover.

Cook the chicken on low for about 6 hours or until the chicken starts to fall apart and can be easily shredded.

Transfer the chicken to a plate and shred it using two forks, then return it to the gravy sauce in the crockpot.

Taste the chicken and add salt if needed.

Serve your shredded chicken with gravy alongside mashed potatoes or grilled veggies for a healthier option, or with cauliflower mash if you're following a dairy-free diet. Don't forget to ladle plenty of gravy on top from the crockpot.

The possibilities with this home-cooked meal are endless, and you'll see why once you taste it.

Garnish the dish with fresh thyme for the final touch.

Store any leftover keto shredded chicken and gravy in a glass airtight container in the refrigerator and consume within 3 days.

For longer storage, this keto shredded chicken and gravy can be frozen in an airtight container for over 3 months.

Thaw overnight and reheat in a preheated oven at 350°F for about 5 minutes or until warmed through.

Bon Appetit!