This mind-blowing crockpot crack chicken recipe is the ultimate comfort dinner, and I never get tired of eating it! The slow cooker yields the most tender shredded chicken, and I mix it together with cream cheese, ranch seasoning, and plenty of bacon. It’s as easy to make as it is delicious, and there are so many ways to use it. Crack chicken sandwiches are my kids’ favorite meal!
Crockpot Crack Chicken Recipe
This creamy crockpot crack chicken is one of the recipes friends and family ask me for the most. I love bringing it to parties and potlucks, or serving it when people come over, and every time I hear nothing but “yum!”. It’s hard to resist the incredible flavor combo of chicken, bacon, ranch, and cheese!
Making crack chicken in a crockpot is just so simple too–it’s a hands-off, set-it-and-forget-it recipe! I love to use it as a sandwich filling, dip, or served over rice.
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How to Store and Reheat
Store leftover crack chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop until hot.
Notes and Tips
- Use boneless, skinless chicken breasts– they’re the best for shredding! Boneless thighs can be used too.
- I recommend using low-sodium chicken broth to cut down on saltiness. You can use vegetable broth or water instead (though water will give a less flavorful result).
- For a less creamy version, reduce the chicken broth amount to ¼ cup.
- I like sharp cheddar, but you could also use Colby, Monterey Jack, or Swiss cheese.
- For the best taste, I recommend using real crumbled cooked bacon, but you can use bacon bits in a pinch.
- I highly recommend slow-cooking the chicken on the LOW setting so that it doesn’t dry out.
- I like to serve crack chicken over white or brown rice, with fluffy dinner rolls, as sandwiches on toasted hamburger buns, over mashed potatoes, inside a burrito wrapper, atop baked potatoes, over pasta or noodles, in lettuce wraps, or on a fresh salad. It’s also delish with crackers, chips, and veggies as a dip!
Crockpot Crack Chicken Recipe
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- ½ cup low-sodium chicken broth
- 1 ounce ranch seasoning mix 1 packet
- 8 ounces cream cheese room temperature and cut into cubes (1 brick)
- 1 cup shredded sharp cheddar cheese divided
- ½ cup shredded mozzarella cheese
- 8 ounces cooked bacon chopped and divided
- ½ cup sliced green onions divided
Equipment
- Crockpot
Instructions
- Spray the crock of a 6-quart crockpot with nonstick spray. Place the chicken breasts inside the crock. Pour the broth over the chicken, then sprinkle the ranch seasoning on top.1½ pounds boneless, skinless chicken breasts, ½ cup low-sodium chicken broth, 1 ounce ranch seasoning mix
- Seal and cook on LOW for 4 hours.
- When the chicken is cooked, use two forks to shred it in the broth.
- Add the cubes of cream cheese, ½ cup of cheddar cheese, and the mozzarella cheese. Place the lid on the slow cooker, allowing the cheeses to melt in the residual heat for about 10 minutes.8 ounces cream cheese, 1 cup shredded sharp cheddar cheese, ½ cup shredded mozzarella cheese
- Remove the lid and stir, then add in half of the bacon and half of the green onion. Stir well to combine. Sprinkle the remaining cheese and bacon on top of the mixture.8 ounces cooked bacon, ½ cup sliced green onions
- Place the lid back on the slow cooker for 5-10 more minutes, until the cheese is melted. Serve garnished with remaining green onions.
Notes
How to Make Crack Chicken in a Crockpot
Cook the Chicken: Spray the pot of a 6-quart crockpot with nonstick spray. Place 1½ pounds of boneless, skinless chicken breasts inside the slow cooker, then pour ½ cup of low-sodium chicken broth over the chicken, and sprinkle 1 ounce of ranch seasoning on top. Cover the crockpot and cook on low heat for 4 hours.
Shred the Chicken: When the chicken is done cooking, use two forks to shred it in the broth. Pull the forks through the meat in opposite directions until you get small, shredded pieces to your liking.
Add Cheese: Add 8 ounces of cubed cream cheese, ½ cup of shredded cheddar cheese, and ½ cup of shredded mozzarella cheese to the pot. Place the lid on the slow cooker and allow the cheeses to melt for about 10 minutes.
Add Bacon and Green Onion: Remove the lid and stir, then add in 4 ounces of cooked bacon and ¼ cup of sliced green onions.
Garnish and Serve: Place the lid back on the slow cooker for 5-10 minutes, then serve garnished with an additional 4 ounces of cooked bacon and ¼ cup of green onions. Serve creamy crack chicken straight from the Crockpot, as sandwiches, with rice, or however you like!
I’ve been seeing so many ads about this chicken so I decided to try it. I’m glad I clicked on yours because it was easy but most importantly so delicious! Thank you!