Description
Crock Pot Crack Chicken is a creamy, cheesy, and flavorful slow cooker recipe featuring tender shredded chicken, ranch seasoning, cream cheese, crispy bacon, and cheddar cheese. This easy-to-make dish is perfect for busy days and can be served on buns as a sandwich or enjoyed in bowls.
Ingredients
Scale
Chicken and Base Ingredients
- 3 boneless, skinless chicken breasts
- ½ cup chicken broth
- 16 ounces cream cheese
- 2 ounces ranch dressing mix (powdered)
Toppings and Garnishes
- 8 ounces bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded (or Colby Jack)
- ½ cup green onion, thinly sliced
Instructions
- Prepare Ingredients: Add the boneless, skinless chicken breasts into the crock pot, placing them evenly at the bottom to ensure even cooking.
- Add Seasonings and Cream Cheese: Pour the chicken broth over the chicken, then add the cream cheese and sprinkle the powdered ranch dressing mix evenly on top.
- Cook the Chicken: Cover and cook in the crock pot on HIGH for 3 hours or on LOW for 6 hours, until the chicken breasts are fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken breasts from the crock pot and shred them using two forks. Alternatively, for convenience, you can shred the chicken directly in the slow cooker.
- Mix and Reheat: Stir the sauce in the crock pot to combine with the shredded chicken, then add the chicken back into the sauce, mixing well to coat evenly.
- Add Cheese, Bacon, and Green Onions: Mix in the shredded cheddar cheese, crumbled cooked bacon, and thinly sliced green onions. Stir thoroughly until everything is combined and the cheese begins to melt.
- Serve: Serve the crack chicken warm either on buns as a sandwich or in bowls, enjoying the creamy, cheesy, and savory flavors.
Notes
- You can use Colby Jack cheese as an alternative to cheddar for a slightly different flavor.
- For a quicker shred, shred the chicken directly in the crock pot after it’s cooked.
- To make it lower fat, consider using reduced-fat cream cheese and cheddar.
- This dish pairs well with sandwich buns, rice, or steamed vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 360
- Sugar: 1g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 3g
- Fiber: 0.2g
- Protein: 28g
- Cholesterol: 120mg
