Crockpot Crack Chicken Recipe

closeup view of crack chicken in a crockpot with a serving spoon.

4.64 from 65 votes

This crack chicken recipe is the ultimate comfort meal made right in the Crockpot. Creamy shredded chicken with ranch, cheese, and bacon makes delicious sandwiches!

Prep Time10

Cook Time4 20

Total Time4 30

Course: Dinner

Cuisine: American

Servings: people

Calories: 422kcal

Author: Becky Hardin

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.

Video

Notes

*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).

***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.

Tips:

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.

Stovetop: Boil chicken breast in a pot of water, covered, for about 12-15 minutes; or until fully cooked through and tender enough to shred. Remove from pot, shred, and set aside. Add broth, ranch seasoning, cream cheese, and cheeses to the pot, simmer and stir regularly until everything is melted, combined, and warmed through. Return shredded chicken to the pot, fold in the bacon and green onions, and combine all ingredients. (Alternatively, use leftover or rotisserie chicken so you can skip the boiling.)

Storage: Store leftover crack chicken in the fridge for 3 days, or in the freezer for 3 months.

Nutrition