Description
Crock Pot Crack Chicken is a creamy, cheesy slow cooker recipe featuring tender shredded chicken breasts combined with ranch seasoning, cream cheese, crispy bacon, cheddar cheese, and green onions. This easy, flavorful dish is perfect for busy days and serves as a delicious filling for buns or a hearty bowl meal.
Ingredients
Scale
Chicken and Base
- 3 boneless, skinless chicken breasts
- ½ cup chicken broth
- 16 ounces cream cheese
- 2 ounces ranch dressing mix (powdered)
Toppings/Mix-ins
- 8 ounces bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded (or Colby Jack)
- ½ cup green onion, thinly sliced
Instructions
- Add Chicken: Place the boneless, skinless chicken breasts into the crock pot, arranging them evenly.
- Add Liquids and Seasoning: Pour chicken broth over the chicken, then add cream cheese and sprinkle the powdered ranch dressing mix evenly on top to flavor the chicken as it cooks.
- Cook Chicken: Set the crock pot to HIGH and cook for 3 hours, or alternatively cook on LOW for 6 hours until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken breasts and shred them using two forks. For convenience, shredding can also be done directly inside the slow cooker.
- Mix Chicken & Sauce: Stir the creamy sauce remaining in the crock pot, then return the shredded chicken back to the crock pot, coating it well with the sauce.
- Add Toppings: Incorporate the shredded cheddar cheese, crumbled bacon, and thinly sliced green onions into the chicken mixture. Stir thoroughly until combined and cheese starts to melt.
- Serve: Serve the warm, cheesy crack chicken mixture on buns as sandwiches or in bowls for a delicious and satisfying meal.
Notes
- Chicken can be shredded directly in the crock pot for less cleanup.
- Use Colby Jack cheese as an alternative to cheddar for a milder flavor.
- Serve on slider buns for party appetizers or over rice or salad for a fuller meal.
- Leftovers store well covered in the refrigerator for up to 3 days.
- For a thicker sauce, you can remove the lid in the last 15 minutes of cooking to reduce liquid.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 320
- Sugar: 1g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.2g
- Protein: 25g
- Cholesterol: 85mg
