Crack Chicken
Creamy, tangy slow-cooker chicken that's tender, shredded, and full of flavor, perfect for sandwiches, pasta, or as a party dip.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts You can use thighs for richer flavor
- 1 packet ranch seasoning mix Or 3 tbsp homemade ranch seasoning
- 8 oz cream cheese Cut into chunks; room temperature helps melting
- 1/2 cup bacon bits Real cooked bacon chopped small for best flavor
- 1 cup shredded cheddar cheese Sharp gives more bite
- 1/4 cup chopped green onions For garnish
- 1/2 cup chicken broth Or water + 1 tsp bouillon
Instructions
Preparation
- Lay the chicken breasts in a single layer in the crockpot.
- Sprinkle the ranch seasoning evenly over the chicken. Pour the chicken broth around the edges to keep the seasoning in place.
- Cut the cream cheese into 8–10 chunks and distribute them on top of the chicken.
Cooking
- Cover and cook on LOW for 6–8 hours, or until the chicken is fully cooked and shreds easily with two forks.
- Remove the chicken to a plate and shred using two forks. Return shredded chicken to the crockpot.
- Stir in the bacon bits and shredded cheddar cheese until combined.
- Cover and cook an additional 20–30 minutes on LOW until the cheese is fully melted and everything is heated through.
Serving
- Sprinkle chopped green onions over the top and serve on rolls, over rice, or however you like.
Notes
Store leftovers in airtight containers for up to 4 days. Can be frozen for up to 3 months. For variation, try adding hot sauce for a Buffalo version or BBQ sauce for a BBQ version.