Crock Pot Crack Chicken
With just a few ingredients, this Crock Pot Crack Chicken is amazingly easy, tasty and super delicious. It’s one recipe you’ll be making over and over again!
A SUPER EASY SLOW COOKER MEAL
Crack Chicken has become one of my favorite meals. Now, don’t fuss at me. This is the name it was given so I didn’t make this up. I would change the name but this is literally the name everyone knows it by and searches for it by this name. Anyhow, the combined flavors are super simple but just burst in your mouth with each and every bite. The main characters of this dish are chicken, ranch, bacon and cheese. How can you go wrong with that combination?
TIPS AND TRICKS FOR MAKING CROCK POT CRACK CHICKEN:
- I like to use freshly shredded cheese but the pre-shredded works fine too.
- You can easily double this recipe to serve more guests.
- This is great as a sandwich but it also makes a great dip!
- We use chicken breasts, but tenders or boneless skinless chicken thighs will work as well but you may need to cut back on cooking time slightly.
- If necessary, this can be cooked on high for 2 hours.
- If you want this less creamy, reduce your chicken stock amount to 1/4 cup.
- We use sharp cheddar in this recipe, you can use mild if you’d like or even switch it up to a Colby Monterey Jack cheese.
- You can use packaged ranch mix or make your own homemade ranch seasoning.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken breasts
- chicken broth
- ranch seasoning mix
- cream cheese
- cheddar cheese
- bacon
- green onions
HOW TO MAKE CROCK POT CRACK CHICKEN:
Spray the inside of a 6-quart oval slow cooker with nonstick cooking spray. Lay the chicken breasts in an even layer in the bottom of the slow cooker. Pour the chicken broth over the chicken breasts, then sprinkle the ranch seasoning evenly on top.
Add the lid and cook on high for 2 hours or low for 4 to 5 hours. Do not remove the lid while the chicken is cooking. After the chicken cooks, use two forks to shred the chicken.
Add the softened cream cheese.
Stir until creamy and the cream cheese is melted.
Next, add half the cheddar cheese, half the crumbled bacon, and half the green onion. Stir to combine. Top the crack chicken with the remaining cheese and bacon. Place the lid back on the slow cooker for 5 to 10 minutes, just long enough to melt the cheese.
Remove the lid, and add the green onions.
Serve hot on slider buns, hamburger buns, in wraps, with crackers, or over rice.
HOW TO STORE:
- Since this Crock Pot Crack Chicken Recipe contains both chicken and cream cheese it does need to be refrigerated. Place in an airtight container or ziptop bag and it should be good for up to 3 days.
- To reheat, just place in a sauce pan on the stove and heat on medium until heated through.
- This can also be frozen. Place cooled Crack Chicken in a freezer bag and press out all the air it should remain good in the freezer for up to 3 months. To reheat, let defrost in refrigerator and then heat up on stove until heated through.
CRAVING MORE RECIPES?
Crock Pot Crack Chicken (+Video)
Ingredients
- 1 ½ – 2 pounds boneless skinless chicken breasts
- ½ cup chicken broth
- 1 ounce packet Ranch seasoning mix
- 8 ounce package cream cheese, softened to room temperature and cubed
- 1 ½ cups shredded sharp cheddar cheese divided use
- ½ pound bacon, cooked and crumbled divided use
- ½ cup sliced green onions, divided use
- hamburger or slider buns, if using
Instructions
- Spray the inside of a 6-quart oval slow cooker with nonstick cooking spray. Lay the chicken breasts in an even layer in the bottom of the slow cooker. Pour the chicken broth over the chicken breasts, then sprinkle the Ranch seasoning on top.
- Add the lid, and cook on high for 2 hours or low for 4 to 5 hours. Do not remove the lid while the chicken is cooking.
- After the chicken cooks, use two forks to shred the chicken. Don't drain the broth. Add the softened cream cheese. Stir until creamy and the cream cheese is melted.
- Next, add half the cheddar cheese, half the crumbled bacon, and half the green onion. Stir to combine. Top the crack chicken with the remaining cheese and bacon.
- Place the lid back on the slow cooker for 5 to 10 minutes, just long enough to melt the cheese. Remove the lid, and add the green onions.
- Serve hot on slider buns, hamburger buns, in wraps, with crackers, or over rice.
Video
Notes
- Buns are not calculated into the nutritional info.
- I like to use freshly shredded cheese but the pre-shredded works fine too.
- You can easily double this recipe to serve more guests.
- This is great as a sandwich but it also makes a great dip!
- We use chicken breasts, but tenders or boneless skinless chicken thighs will work as well but you may need to cut back on cooking time slightly.
- If necessary, this can be cooked on high for 2 hours.
- Use as little or as much cheese and bacon that you like.
- We use sharp cheddar in this recipe, you can use mild if you’d like or even switch it up to a Colby Monterey Jack cheese.
- You can use packaged ranch mix or make your own homemade ranch seasoning.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
For not such a creamy chicken don’t use chicken broth. Just put chicken in crockpot sprinkle with your ranch packet then cube up your cream cheese and put on top and cook on low once done add your bacon and other ingredients.
I choose to put mine over chicken brothed rice. And eat it as a full dish. Excellent recipe, the only difference in high or low cooking is the tenderness/easily shredded of the chicken! 10/10 would recommend