Can I use frozen chicken breasts in this recipe?

While many slow cooker recipes allow for frozen chicken, it's not recommended for food safety reasons. Frozen chicken can spend too long in the temperature danger zone when cooked this way. For best results and safest outcome, thaw your chicken completely before adding it to the slow cooker.

My sauce seems too runny. How can I thicken it?

Some chicken releases more natural juices during cooking. If your sauce is thinner than desired, remove the lid after shredding the chicken and cook on high for 20-30 minutes to allow some liquid to evaporate. You can also stir in an additional 2-4 ounces of cream cheese to thicken the mixture.

Can I make this in an Instant Pot instead?

Absolutely! Add all ingredients except bacon and cheddar to the Instant Pot. Cook on high pressure for 15 minutes, then natural release for 10 minutes before manually releasing remaining pressure. Shred the chicken, then add bacon and cheese. Use the sauté function if needed to melt cheese completely.

Is there a substitute for ranch seasoning?

If you don't have ranch seasoning packet, you can make your own by combining 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. This homemade version gives you more control over sodium content too!

Slow Cooker Crack Chicken Recipe

Name: Slow Cooker Crack Chicken Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken breasts; 4 tablespoons salted butter; 2 tablespoons dry ranch seasoning (1-ounce packet); 8 ounces cream cheese, cubed; 1 cup cooked and crumbled bacon (about 6 slices); 2 cups shredded cheddar cheese; 2 tablespoons sliced green onions (optional, for garnish)

Description

This Slow Cooker Crack Chicken is a creamy, cheesy, and indulgently savory recipe that’s perfect as a delightful main dish or a hearty sandwich filling. Utilizing a slow cooker ensures tender, juicy chicken soaked in ranch flavors, blended with smoky bacon, tangy cream cheese, sharp cheddar, and a touch of butter. A sure crowd-pleaser for weeknights or gatherings!

Ingredients

Units Scale

Base Ingredients

2 pounds boneless skinless chicken breasts
4 tablespoons salted butter
2 tablespoons dry ranch seasoning (1-ounce packet)
8 ounces cream cheese, cubed

Add-Ins & Garnish

1 cup cooked and crumbled bacon (about 6 slices)
2 cups shredded cheddar cheese
2 tablespoons sliced green onions (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Slow Cooker
Place the chicken breasts at the bottom of a 6-quart slow cooker. Sprinkle them evenly with the dry ranch seasoning. Slice the butter into small pieces and arrange them over the chicken, followed by the cubed cream cheese.
Cook the Chicken
Cover the slow cooker with a lid, and cook the chicken on high for 4 to 5 hours, or on low for 6 to 8 hours, until the chicken is fully cooked and tender.
Shred the Chicken
Once cooked, use a fork to gently shred the chicken directly in the slow cooker. Ensure the chicken is evenly coated in the creamy mixture formed from the butter and cream cheese.
Add Bacon and Cheese
Sprinkle the cooked and crumbled bacon over the shredded chicken. Top it with the shredded cheddar cheese. Replace the lid and allow the cheese to melt for about 10 minutes.
Serve
Serve hot. You can enjoy it plain as a flavorful chicken dish, or use it as a filling for a sandwich or wrap. Garnish with sliced green onions, if desired, for added flavor and presentation.

Notes

Spicy Variation Options:
- Mix in a minced jalapeño during cooking for an extra kick.
- Add ½ teaspoon of crushed red pepper flakes along with the ranch seasoning for some heat.
- Drizzle ¼ cup of Frank’s Red Hot Sauce over the chicken before cooking.
- Serve with a bottle of your favorite hot sauce on the side for guests to customize their spice level.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 850mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 28g
Cholesterol: 120mg