Slow Cooker Crack Chicken
A creamy, savory, and simple dish made with tender shredded chicken, perfect for sandwiches, rice, or baked potatoes, ideal for busy weeknights.
Ingredients
Main Ingredients
- 2 lbs chicken breasts (boneless, skinless) Can swap for thighs for more fat and flavor.
- 1 packet ranch dressing mix Any brand or use 2–3 tsp homemade ranch seasoning.
- 8 oz cream cheese, cubed Full-fat gives best texture; light works in a pinch.
- 1 cup shredded cheddar cheese Sharp cheddar brings more depth.
- 6 slices cooked bacon, crumbled Use turkey bacon or omit for a vegetarian option.
- to taste Chives or green onions for garnish
Instructions
Preparation
- Place the chicken breasts in an even layer in the slow cooker.
- Sprinkle the ranch dressing mix evenly over the chicken.
- Add the cubed cream cheese on top of the seasoned chicken. Do not mix.
Cooking
- Cover and cook on low for 6–8 hours or on high for 4–5 hours, until the chicken reaches 165°F and shreds easily.
- Using two forks, shred the chicken inside the slow cooker and stir until the cream cheese is fully incorporated.
- Sprinkle shredded cheddar and crumbled bacon over the shredded chicken and cover briefly to melt the cheese.
Serving
- Serve hot, garnished with chopped chives or green onions.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat gently on the stovetop or microwave. Freeze portions for up to 3 months.