Crockpot Crack Chicken is the ultimate comfort dinner! The slow cooker yields the most tender shredded chicken, mixed together with cream cheese, ranch seasoning, and plenty of bacon. It’s as easy to make as it is delicious!
Why You’ll Love Slow Cooker Crack Chicken
- Hands Off. Set it and forget it! This recipe gives you plenty of time to get other things done around the house or make some delicious sides to go with it!
- Cheesy. Using freshly shredded cheddar and mozzarella cheese makes this dish ultra-creamy.
- Versatile. This chicken can become a dip, a sandwich filling, or a pasta or salad topping.
How to Make Crockpot Crack Chicken
Cook Meat: Spray the crock of a 6-quart crockpot with nonstick spray. Place 1½ pounds of boneless, skinless chicken breasts inside the crock. Pour ½ cup low-sodium chicken broth over the chicken, then sprinkle 1 ounce of ranch seasoning on top. Cover the crockpot and cook on low heat for 4 hours.
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Shred Meat: When the chicken is cooked, use two forks to shred it in the broth.
Add Cheese: Add 8 ounces of cubed cream cheese, ½ cup of shredded cheddar cheese, and ½ cup of shredded mozzarella cheese. 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.
Variations
- For a less creamy dip, reduce the chicken broth amount to ¼ cup. You can also use vegetable broth or water if you don’t have any chicken broth.
- You could also use Colby, Monterey Jack, or Swiss cheese instead of cheddar if you prefer.
Leftovers
Store leftover crockpot 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.
Serving Suggestions
Try serving it over white or brown rice, with fluffy dinner rolls, 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
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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
- You can use boneless, skinless chicken thighs in place of breasts.
- For a less creamy dip, reduce the chicken broth amount to ¼ cup. You can also use vegetable broth or water if you don’t have any chicken broth.
- While I prefer freshly shredded cheese, you can use the bagged stuff to save some prep time.
- 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.
- You can garnish this dish with fresh chives instead of green onions.
- This crockpot crack chicken is super versatile. It can become a dip, a sandwich filling, or a pasta or salad topping. Try serving it over rice, mashed potatoes, or pasta; with dinner rolls; or on hamburger buns.
- The best method for cooking this chicken is low and slow. I do not recommend cooking the dip on high, as it could very easily dry out!
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