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Crockpot Crack Chicken

A creamy, savory chicken dish made in a slow cooker, featuring ranch seasoning, cream cheese, and crispy bacon. Perfect for family dinners or as a party appetizer.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts
  • 1 oz packet ranch dressing mix
  • 2 8 oz packages cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 8 slices cooked and crumbled bacon
  • 1/4 cup chopped green onions (optional) For garnish
  • Salt and pepper to taste
  • Slider buns or sandwich rolls for serving For serving

Method
 

Preparation
  1. Place the chicken breasts in the bottom of a slow cooker, ensuring they’re spread out evenly.
  2. Sprinkle the ranch dressing mix over the chicken.
  3. Cut the softened cream cheese into cubes and place them on top of the chicken and ranch mix.
Cooking
  1. Cover the slow cooker with its lid. Set it to cook on low for 6-7 hours or on high for 3-4 hours. Cook until the chicken is tender and easily shredded with a fork.
  2. Once cooked, remove the chicken from the slow cooker and shred it using two forks.
  3. Return the shredded chicken to the slow cooker and stir in the cheddar cheese until melted and well combined.
  4. Mix in the crumbled bacon, saving some for garnishing.
  5. Adjust the seasoning with salt and pepper as needed.
  6. Garnish with green onions and remaining bacon crumbles.
  7. Serve the crack chicken on slider buns or sandwich rolls.

Notes

This dish is versatile; serve it on slider buns or over mixed greens. Store leftovers in the fridge for up to four days or freeze for 2-3 months.