Crockpot Crack Chicken
This addictively good Crockpot Crack Chicken combines tender chicken with creamy cheese, crispy bacon, and zesty ranch seasoning for an irresistible meal that requires less than 10 minutes of active preparation time. Your slow cooker does 95% of the work, making this perfect for busy weeknights, meal prep Sundays, or casual entertaining.
Equipment
- Slow Cooker/Crockpot
- Fork for shredding
- Measuring Cups and Spoons
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs for more flavor
- 2 packages (8 oz each) cream cheese softened and cubed
- 1 packet (1 oz) ranch seasoning mix
- 8 slices bacon cooked crispy and crumbled
- 1 cup shredded cheddar cheese
- 3 green onions thinly sliced
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1-2 tbsp ranch dressing optional, for extra creaminess
Instructions
- Place the chicken breasts in a single layer at the bottom of your slow cooker. For maximum tenderness, avoid stacking the chicken pieces on top of each other. If using larger breasts, consider cutting them into 3-4 inch pieces to ensure even cooking and better flavor absorption.
- Sprinkle the ranch seasoning packet, garlic powder, and black pepper evenly over the chicken. Cut the cream cheese into cubes (approximately 1-inch each) and distribute them evenly over the seasoned chicken.
- Cover your slow cooker and set to cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with two forks.
- Once the cooking time is complete, use two forks to shred the chicken directly in the slow cooker. Stir well to combine with the melted cream cheese mixture, creating a creamy, cohesive sauce.
- Stir in the crumbled bacon (reserving some for garnish), shredded cheddar cheese, and most of the green onions. Mix until all ingredients are well incorporated. If the mixture seems too thick, add 1-2 tablespoons of ranch dressing for extra creaminess.
- Cover and cook on LOW for an additional 15-20 minutes, just until the cheese is completely melted. Garnish with the remaining bacon crumbles and green onions before serving.
Notes
1. Always use softened cream cheese to ensure proper melting.
2. Avoid overcooking the chicken - use a meat thermometer to check for doneness at 165°F.
3. Shred chicken directly in the slow cooker to preserve the sauce and flavors.
4. Resist the urge to lift the lid during cooking as this can extend cooking time by 15-25 minutes.
5. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months. Serving Suggestions:
- On toasted brioche buns for sandwiches
- Over pasta or rice
- Stuffed in baked potatoes
- As a dip with tortilla chips
- In wraps for quick lunches
- Over cauliflower rice for a low-carb option
2. Avoid overcooking the chicken - use a meat thermometer to check for doneness at 165°F.
3. Shred chicken directly in the slow cooker to preserve the sauce and flavors.
4. Resist the urge to lift the lid during cooking as this can extend cooking time by 15-25 minutes.
5. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months. Serving Suggestions:
- On toasted brioche buns for sandwiches
- Over pasta or rice
- Stuffed in baked potatoes
- As a dip with tortilla chips
- In wraps for quick lunches
- Over cauliflower rice for a low-carb option
Nutrition
Calories: 485kcalCarbohydrates: 4gProtein: 38gFat: 35gSodium: 890mgSugar: 2g
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