Crack Chicken
A creamy, tangy slow-cooker dish made with chicken, cream cheese, bacon, and cheddar, perfect for sandwiches or loaded fries.
Ingredients
Main Ingredients
- 2 pounds boneless chicken breasts
- 1 packet ranch seasoning mix (about 1 oz)
- 8 ounces cream cheese Can be substituted with Greek yogurt for a lighter sauce.
- 1/2 cup cooked bacon, crumbled (about 4–6 strips)
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, sliced For garnish.
- Salt and pepper to taste
Instructions
Preparation
- Place the chicken breasts in the crockpot in a single layer. Season lightly with salt and pepper.
- Sprinkle the ranch seasoning evenly over the chicken.
- Top the chicken with the block of cream cheese—no need to cube it; it will melt.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Remove the lid and shred the chicken right in the crockpot using two forks. Mix the shredded chicken into the melted cream cheese and ranch seasoning until combined.
- Stir in the crumbled bacon and shredded cheddar cheese.
- Replace the lid and cook for an additional 15 minutes on low, until the cheese is fully melted and the mixture is hot.
- Serve on toasted buns or over rice. Garnish with sliced green onions.
Notes
For a lower-sodium version, use reduced-sodium ranch mix or make your own blend. This recipe can be adapted for stovetop or Instant Pot.