Crock Pot Crack Chicken
This Crock Pot Crack Chicken is a creamy, ranch seasoned chicken recipe with bacon and cheese! Perfect for sandwiches, as a dip or on top of egg noodles!
A Super Easy Slow Cooker Chicken 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. The main characters of this dish are chicken, ranch, bacon and cheese. How can you go wrong with that combination?
Made this just now and wow! Everyone loved it. So many ways to use it too! Thank you for another winning recipe!
– Polly
Frequently Asked Questions
Yep! Just make sure your crock pot is large enough to handle doubling the ingredients. The cook time might be a tad bit longer for the chicken if you are having to layer the chicken in the crock pot.
This can be served with some egg noodles or as a sandwich (our preferred way to enjoy it.) You can even serve it as a warm dip! Just leave it in the slow cooker and guests can serve themselves. If you like buffalo chicken dip then you would love this as a dip.
Of course! You can use boneless, skinless chicken thighs or chicken tenders.
Yes. You would just cut the time in half (about 2-3 hours). In general, I think the chicken shreds easier after it has been cooked a long time on low but if you are in a hurry, you could make this work by cooking on high.
It is very tempting to open the lid and to continue to check on your meat. However, this just slows down the coming process and I think it can make the meat a bit more tough.
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 ziploc 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 (if necessary, add a splash of chicken broth to loosen it up a bit.)
This can also be frozen. Place cooled Crack Chicken in a freezer bag and press out all the air and 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.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- chicken breasts – see my FAQ’s above for different options.
- chicken broth – if you are sensitive to sodium, I would recommend using a low or no sodium broth.
- ranch seasoning mix – you can use packaged ranch mix or make your own homemade ranch seasoning if you want to have more control over the ingredients.
- cream cheese – forgot to take out your cream cheese to soften to room temperature? No problem, I have a great tip on how to soften cream cheese fast.
- cheddar cheese – 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. I like to freshly shred it but the bagged stuff is fine.
- bacon – I fried it up fresh but you could use precooked bacon. I like the crunch that freshly cooked bacon adds to this.
- green onions – if you don’t like green onions, just leave it out. it does add fantastic flavor though!
How To Make 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 cubed 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 rest of the green onions.
Serve hot on slider buns, hamburger buns, in wraps, with crackers, or over rice.
Craving More Recipes?
Crock Pot Crack Chicken
Ingredients
- 1 ½ – 2 pounds boneless skinless chicken breasts (about 3-4 chicken breasts)
- ½ cup chicken broth (can use low or no sodium)
- 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 1 1/2 – 2 pounds boneless skinless chicken breasts in an even layer in the bottom of the slow cooker. Pour 1/2 cup chicken broth over the chicken breasts, then sprinkle 1 ounce packet Ranch seasoning mix on top.
- Cover and cook on high for 2-3 hours or low for 4 to 5 hours. Do not remove the lid while the chicken is cooking.
- After it is cooked, use two forks to shred the chicken. Don't drain the broth. Add 8 ounce package cream cheese, softened to room temperature and cubed. Stir until creamy and the cream cheese is melted and combined.
- Next, add half of the shredded cheddar cheese, half of the crumbled bacon, and half of the sliced 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 rest of the green onions.
- Serve on hamburger buns, in wraps, with crackers, in quesadillas or over rice.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- I would recommend that if you are sensitive to sodium or are worried this will be too salty for your tastes that you use a low or no sodium chicken broth and use a salt free ranch seasoning (you can make your own homemade ranch seasoning so you can control the ingredients going into it.)
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.
Originally published: February 2021
Updated and republished: May 2026
Great on sandwiches or on baked potatoes. This is a favorite in our house!
this was delicious as written. no disrespect but next time I will toss in a couple of bay leaves. its one of those things you don’t miss until you leave it out.
None taken! These recipes are definitely meant to be played around with an added to your preferences 🙂
Very good! Served on sandwiches as shown. Everyone really enjoyed it, thank you!!!
I’ve made Crockpot Crack Chicken for years but always have just put in the cream cheese whole and have sometimes made it with frozen chicken breast. I will cube my cream cheese from now on. Thanks for the ideas Brandie, Michelle, for the corn and beans, except I think I’ll do black beans, and Britt for the tip about the extra liquid. But first I’m going to try…. Bev’s ideal about the taco seasoning, I’ll do half and half though… it maybe add the taco seasoning in the chicken broth instead and use the Ranch as I usually do directly on the chicken. Thanks for so AWESOME new tips/Ideas , I’ll be back to let you all know how it turned out.
Schedule and life slowed down a bit to make this recipe ! So glad I did! It is very tasty and I added a few more ingredients after shredding the meat. I chose the low and slow setting but was pleased with how tender the chicken breasts were. Thoroughly enjoyed and will last a few days no doubt. Recommend you try it. The Country Cook recipe is what I use. Will be trying more, thanks!
Thank you for this extremely forgiving recipe that I converted into chicken enchilada soup when my daughter dumped a full carton of broth into the crockpot. Ha! The cream cheese took longer to melt than I thought it would but otherwise, it was yummy!
Ah, the old adage, “When life gives you lemons, make chicken enchilada soup”! Glad it turned out well.
Another winner Brandie! I love your slow cooker recipes. I made this with mashed potatoes and steamed broccoli. Chicken was a little watery, but 2 tablespoons of cornstarch did the trick. My boys are picky eaters so thank you for a yummy recipe that they enjoyed!
what about replacing ranch seasoning for a taco packet?
Then serve with tortillas
I suppose you could. Let me know if you try it!
This is a wonderful recipe!!! Perfect as a dip for a party. Definitely a comforting meal.
That’s a great idea to use it as a dip!
I think i might mix mine with spagetti noodles…..
I’m making this currently, I didn’t do measurements my crockpot holds two breast on the bottom and one on top. So I added broth enough to touch the one of top of the other breast. Will the extra broth bother the recipe as far as liquidyness
Could I add corn and kidney beans to the mix?
Absolutely! Just make sure you add more broth than what the recipe calls for so it isn’t dry. The beans will absorb a considerable amount of the liquid.
I had not had.crack chicken, until a couple yrs ago. I’m addicted lol. I have made it a few times and it’s always a crowd pleaser…..ty soooooo much
Delicious
cracked chicken, in crockpot . Great
Can you use chicken tenderloins
Definitely!
Fantastic!
Can you freeze leftovers?
could you just cut the chicken in cubes before putting in crockpot and cook it that way?
when doubling receipe, do you need to cook the chicken longer?
I don’t think you would need to. Maybe add an additional hour. Always check the chicken temperature to know when it is done. Internal temp should be 165F degrees 🙂
I make this but we actually make crack chicken burritos and quesadillas with it. Family favorite. Also, add some chalula hot sauce for a nice kick.
Sounds fantastic Vicki! Thank you so much for taking the time to come back and comment!
Delicious & the kids loved it too!
Perfection!!
Thanks so much Amanda!
Sorry if this is silly but do you thaw the chicken first or use frozen? Thank you
Not a silly question! I haven’t tested this recipe using frozen chicken. I don’t see any reason why you couldn’t, I just haven’t tested it to be able to give you a cooking time. 🙂
Does the chicken need to be thawed before putting it in the crock pot?
This recipe uses fresh chicken not frozen. Are you asking if you can use frozen chicken breasts?
This is really good!
Thanks so very much Tracy!
Made this just now and wow! Everyone loved it. So many ways to use it too! Thank you for another winning recipe!
I add extra ranch for my husband. I also add cubed potatoes in case no one wants it on a bun. I add 2 chicken bouillon cubes too.
We added a little garlic to this (since we love garlic!) and it was great. Perfect for the kids. I am not eating bread so I put mine on some lettuce leaves – so yummy!
I make this all the time. Put on a hamburger bun. A little barbecue and hot sauce so good !!!! Fresh bacon is always the best
I make this crack chicken with Olive Garden dressing instead of ranch dip package and no chicken broth
I made this for supper last night. It is so good. Will make again.
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