Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crock Pot Crack Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 171 reviews
  • Author: Nora
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

Crock Pot Crack Chicken is a creamy, cheesy slow cooker chicken dish bursting with savory ranch flavor, crispy bacon, and sharp cheddar cheese. It’s an easy, hands-off recipe that results in tender shredded chicken perfect for sandwiches, bowls, or low-carb meals.

Ingredients

Scale

Chicken and Sauce

  • 3 boneless, skinless chicken breasts
  • ½ cup chicken broth
  • 2 ounces ranch dressing mix (powdered)
  • 16 ounces cream cheese

Mix-ins and Toppings

  • 8 ounces bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese (or Colby Jack)
  • ½ cup green onion, thinly sliced

Instructions

  1. Prepare the Crock Pot: Place the boneless, skinless chicken breasts at the bottom of your crock pot to create a base for the creamy sauce.
  2. Add Liquids and Seasoning: Pour the chicken broth over the chicken breasts. Then sprinkle the powdered ranch dressing evenly across the top.
  3. Add Cream Cheese: Distribute the 16 ounces of cream cheese on top of the chicken and seasonings to start forming the rich sauce as it cooks.
  4. Cook the Chicken: Cover the crock pot and cook on HIGH for 3 hours or LOW for 6 hours. This slow cooking melts the cream cheese and infuses the chicken with ranch flavor, making it tender.
  5. Shred the Chicken: Once cooked, remove the chicken breasts and shred them finely using two forks. Alternatively, shred directly in the crock pot if preferred.
  6. Combine and Reheat: Stir the sauce in the crock pot to mix it well, then add the shredded chicken back into the sauce to coat thoroughly.
  7. Add Cheese, Bacon, and Green Onions: Mix in the shredded cheddar cheese, crumbled cooked bacon, and sliced green onions. Stir until the cheese melts and everything is heated through.
  8. Serve Warm: Serve the crack chicken warm, either on buns as sandwiches or in bowls as a hearty, flavorful meal.

Notes

  • For extra flavor, cook bacon until very crispy before crumbling.
  • Using Colby Jack cheese gives a milder taste compared to sharp cheddar.
  • You can shred the chicken directly in the crock pot for fewer dishes.
  • This dish pairs well with low-carb sides like cauliflower rice or steamed vegetables.
  • Leftovers keep well in the fridge for up to 4 days and freeze nicely.

Nutrition

  • Serving Size: 1/8 recipe
  • Calories: 380
  • Sugar: 1 g
  • Sodium: 750 mg
  • Fat: 29 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 28 g
  • Cholesterol: 110 mg

Find it online: https://littlespoonbites.com/crock-pot-crack-chicken-recipe/