Crockpot Crack Chicken
This creamy and savory dish combines chicken, cream cheese, ranch seasoning, bacon, and cheddar for an indulgent meal effortlessly made in the slow cooker.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs)
- 8 oz cream cheese, cubed or softened Soften before adding to avoid lumps.
- 1 packet ranch seasoning mix (1 oz)
- 1 cup cooked bacon, chopped (about 6–8 slices) Low-sodium bacon or turkey bacon can be used.
- 1 cup shredded cheddar cheese Use pepper jack for a spicier option.
- to taste Salt and pepper
- for garnish Chopped green onions Optional.
Instructions
Preparation
- Place the chicken breasts in a single layer in the crockpot.
- Scatter the cubed cream cheese over the chicken. Sprinkle the ranch seasoning evenly on top.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken reaches 165°F and is very tender.
- Remove the lid and use two forks to shred the chicken right in the crockpot. Mix until the cream cheese melts into a smooth sauce.
- Stir in the chopped cooked bacon and shredded cheddar. Allow the cheese to melt, about 3–5 minutes.
- Taste and season with salt and pepper. Serve over rice, spooned into slider buns, on baked potatoes, or as lettuce wraps. Garnish with chopped green onions if desired.
Notes
For a lighter version, swap half the cream cheese for plain Greek yogurt. Store leftovers in airtight containers within 2 hours of cooking for up to 3–4 days.