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–+ servings

Cream Cheese Crack Chicken

Slow Cooker Cream Cheese Crack Chicken in a bowl with green onions
This Slow Cooker Cream Cheese Crack Chicken features shredded chicken in a tangy ranch cream sauce, topped with melty cheddar, making it perfect for sandwiches or over rice.
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Serving Size 6 servings

Ingredients

Main Ingredients

  • 2 pounds boneless, skinless chicken breasts or use thighs for more richness
  • 1 packet ranch dressing mix (about 1 oz)
  • 8 ounces cream cheese, softened full-fat gives best texture
  • 1 cup shredded cheddar cheese sharp or mild based on preference
  • 1/2 cup cooked green onions, sliced optional garnish

Instructions

Preparation

  • Place the chicken breasts in the slow cooker in a single layer.
  • Evenly sprinkle the ranch seasoning over the chicken so every piece gets flavored.
  • Cut the softened cream cheese into cubes and scatter them across the chicken.
  • Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches 165°F and is very tender.
  • Use two forks to shred the chicken right in the pot; stir everything together so the cream cheese melts into a uniform sauce.
  • Sprinkle the shredded cheddar over the top, cover for 8–10 minutes until the cheese melts.
  • Garnish with green onions if using, then serve hot.

Notes

To make ahead, assemble everything in a freezer bag, freeze flat, then thaw in the fridge overnight and cook as directed. For lower-fat version, use Neufchâtel or reduced-fat cream cheese but expect a slightly thinner sauce.