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!
What’s in this Crockpot Crack Chicken Recipe?
What makes this dish so downright delicious is the addition of the “crack” ingredients: cream cheese, bacon, and ranch seasoning mix. When all of those flavors meld together in the slow cooker, true magic happens. I don’t know if chicken has ever been so comforting as it is in this easy recipe.
- Chicken: I prefer boneless, skinless chicken breasts for this recipe, but thighs will also work.
- Chicken Broth: Keeps the chicken extra moist and juicy as it cooks.
- Ranch Seasoning: Adds delicious tangy ranch flavor.
- Cheese: A combination of cream cheese, sharp cheddar, and mozzarella makes this dish ultra creamy and cheesy!
- Bacon: Adds a salty, umami flavor to the dish.
- Green Onions: Add a pop of freshness!
Pro Tip: 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!
Variations on Slow Cooker Crack Chicken
- 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.
- 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.
Crack chicken is a delicious crockpot dinner consisting of chicken, cream cheese, ranch seasoning, bacon, and shredded cheese.
Contrary to popular belief, “crack” actually refers to the flavor combination of cheese, ranch seasoning, and bacon in a dish, not the addictive quality of the dish– although this is certainly addictive!
I like to use boneless, skinless chicken breasts, but you could also use boneless, skinless chicken thighs if you like!
Yes, this bacon, ranch, and cheese chicken dish is naturally keto-friendly!
Absolutely! In fact, I have a whole recipe already prepared for you. Click here for instant pot crack chicken!
How to Make Ahead and Store
To save some prep time, I recommend making the bacon 1 day in advance of when you plan to make this recipe. You can also shred/chop the cheese 1 day in advance. Store both in the refrigerator until ready to use.
Store leftover crockpot crack chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until hot.
How to Freeze and Reheat
Freeze crockpot crack chicken in individual portions in airtight containers or Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating gently in the microwave or on the stovetop until hot.
Serving Suggestions
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 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!
More Crack Chicken Recipes We Love
- Instant Pot Crack Chicken
- Crack Chicken Tacos
- Crack Chicken Pasta
- Crack Chicken Dip
- Crack Chicken Soup
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
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.
- If you don’t have ranch seasoning on hand, try making homemade ranch seasoning!
- 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!
Leave a Review