Description
Crock Pot Crack Chicken is a creamy, cheesy, and flavorful slow-cooked chicken dish featuring tender shredded chicken breasts cooked in a blend of ranch seasoning, cream cheese, and chicken broth, then mixed with crispy bacon, cheddar cheese, and green onions. Perfect as a hearty main served on buns or in bowls, this easy recipe is a family favorite for its rich taste and minimal prep effort.
Ingredients
Scale
Chicken and Base
- 3 boneless, skinless chicken breasts
- ½ cup chicken broth
- 16 ounces cream cheese
- 2 ounces ranch dressing mix (powdered)
Add-ins
- 8 ounces bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded (or colby jack cheese)
- ½ cup green onion, thinly sliced
Instructions
- Prepare the Crock Pot: Place the boneless, skinless chicken breasts into the crock pot or slow cooker base evenly.
- Add Liquids and Seasoning: Pour the chicken broth over the chicken. Add the cream cheese in chunks on top and sprinkle the powdered ranch dressing evenly over everything.
- Cook the Chicken: Cover and cook on HIGH for 3 hours or on LOW for 6 hours until the chicken is fully cooked and tender enough to shred easily.
- Shred the Chicken: Remove the chicken breasts from the crock pot and shred using two forks. Alternatively, shred the chicken directly inside the crock pot for less mess and to retain more juices.
- Combine Ingredients: Stir the sauce in the crock pot thoroughly, then return the shredded chicken to the pot and mix well to coat with the creamy ranch sauce.
- Add Cheese, Bacon, and Onions: Sprinkle the shredded cheddar cheese, cooked and crumbled bacon, and sliced green onions over the chicken mixture. Stir everything together until well combined and the cheese begins to melt into the warm mixture.
- Serve: Serve warm on sandwich buns for a delicious crack chicken sandwich or spooned into bowls as a hearty dip or main dish.
Notes
- For extra flavor, you can crisp the bacon yourself and reserve some for garnish.
- Use colby jack cheese if cheddar is not available – it melts well and complements the flavors perfectly.
- To make it low carb, omit the buns and serve the chicken in lettuce wraps or over salads.
- Leftovers can be refrigerated for up to 3 days and reheated in a microwave or stovetop.
- Feel free to add extra green onions or even diced jalapeños for a spicy kick.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 360 kcal
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 3 g
- Fiber: 0.2 g
- Protein: 27 g
- Cholesterol: 105 mg
