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. Creamy crack chicken sandwiches are my kids’ favorite meal!
Top Reader Reviews
I have made this recipe but from other sites. This was by far the best yet. This will be my go to recipe. I like the creamiest of the recipe. I’m going to check out what else you offer. Thanks so much.
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Super easy and tasted great! Only regret was not doubling the recipe!
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Crack Chicken Recipe
This creamy crack chicken is one of the Crockpot recipes my friends and family ask 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 cream cheese!
Making crack chicken in a slow cooker is just so simple, because it’s truly a hands-off, set-it-and-forget-it recipe! I’ve also added stovetop instructions, but the Crock Pot will always be my preferred and recommended method. I love to use it as a sandwich filling, dip, or served over rice. But there are so many ways to serve this easy cream cheese cracked chicken!
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Low and Slow for Tender Chicken
This crack chicken starts with the juiciest, most tender chicken breast. Don’t rush it on the HIGH setting. I highly recommend slow-cooking the chicken breast on the LOW setting for 4 hours so that it doesn’t dry out. This will make it perfect for shredding, and makes a huge difference to the final dish.
Crockpot Crack Chicken Recipe
Equipment
- Crockpot
Ingredients
- 1½ pounds boneless, skinless chicken breasts (*)
- ½ cup low-sodium chicken broth (**)
- 1 ounce ranch seasoning mix (1 packet)
- 8 ounces cream cheese (1 brick, room temperature and cut into cubes)
- 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)
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
- I recommend cooking chicken breast on the LOW setting for juicy, tender results. The HIGH setting tends to dry it out.
- For a less creamy version, reduce the chicken broth amount to ¼ cup.
- Skip the first few steps and add any cooked, leftover, or rotisserie chicken with the other ingredients to combine.
- If you prefer to use a pressure cooker, follow my Instant Pot Crack Chicken recipe instead.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Crack Chicken in a Crockpot Step by Step
Prep: To begin, you’ll just need the chicken, broth, and ranch seasoning. All other ingredients can stay in the fridge until the chicken is done cooking in a few hours.
Cook the Chicken: Spray the pot of a 6-quart Crock Pot with nonstick spray. Place 1½ pounds of boneless, skinless chicken breasts inside the slow cooker, then pour ½ cup of chicken broth over the chicken, and sprinkle 1 ounce of ranch seasoning on top. Cover the Crock Pot and cook on LOW heat for 4 hours. When you get to the last 30 minutes, set the cream cheese out so that it can soften slightly.
Shred the Chicken: Once the chicken is cooked through to 165℉ and tender, 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. I find it easiest to do this directly in the pot; but you can remove the chicken and shred it on a cutting board or in a stand mixer if you prefer.
Add Cheese: To the pot along with the shredded chicken, add 8 ounces of softened and 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: Next, remove the lid and stir the cream cheese chicken mixture. Then add in 4 ounces of cooked bacon and ¼ cup of sliced green onions.
Finish: 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: Serve creamy crack chicken straight from the Crockpot, as sandwiches, with rice, or however you like! I like to serve it 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; with pasta or noodles; in lettuce wraps; in taco shells; or on a fresh salad. It’s also delish with crackers, chips, and veggies as a dip!
How to Store, Freeze, and Reheat
Store leftover cream cheese crack chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat on the stovetop over medium heat, or in the microwave in 30-second intervals, until warmed through.
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