Here’s a Slow Cooker Crack Chicken recipe — creamy, cheesy, and loaded with bacon and ranch flavor. It’s called “crack chicken” because it’s that addictive 😄
🐔 Slow Cooker Crack Chicken
Ingredients (Serves 4–6)
- 2 lbs (900 g) boneless, skinless chicken breasts
- 1 packet (1 oz / 28 g) ranch seasoning mix
- 8 oz (225 g) cream cheese, softened
- ½ cup (120 ml) chicken broth
- 1 cup (115 g) shredded cheddar cheese
- 6–8 slices cooked bacon, crumbled
- 2–3 green onions, chopped (optional for garnish)
- Salt & pepper, to taste
Instructions
- Add ingredients to slow cooker
- Place chicken breasts in the slow cooker.
- Sprinkle ranch seasoning over chicken.
- Add cream cheese (cut into chunks) and chicken broth.
- Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender and shreds easily.
- Shred the chicken
- Remove chicken and shred with two forks.
- Stir shredded chicken back into the creamy mixture.
- Add cheese and bacon
- Stir in cheddar cheese and crumbled bacon until melted and creamy.
- Serve
- Sprinkle chopped green onions on top if desired.
- Serve over rice, in sandwiches, with tortillas, or on crackers.
Tips & Variations
- Lower carb: Serve over cauliflower rice or in lettuce wraps.
- Spicy version: Add ½ tsp cayenne or 1–2 chopped jalapeños.
- Make it ahead: Cooked chicken mixture can be refrigerated for 3–4 days or frozen for 2–3 months.
If you want, I can also give a one-pot stove-top version that’s ready in 30 minutes but just as creamy and flavorful.
Do you want me to do that?
