Description
Crock Pot Crack Chicken is an easy, creamy, and cheesy shredded chicken dish made with ranch seasoning, crispy bacon, and cream cheese. It’s packed with flavor and perfect for sandwiches, wraps, or serving over rice or pasta. A true family favorite!
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (8 oz) block cream cheese, cubed
- 1 packet (1 oz) ranch seasoning mix
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup chopped green onions (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth (optional, for extra moisture)
Instructions
- Prepare the Crock Pot: Place the chicken breasts in the slow cooker and sprinkle with the ranch seasoning mix, garlic powder, and black pepper.
- Add cream cheese: Scatter the cream cheese cubes over the chicken.
- Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily shredded.
- Shred the chicken: Use two forks to shred the chicken directly in the Crock Pot. Stir everything together until well combined.
- Add cheese & bacon: Stir in the shredded cheddar cheese and crumbled bacon. Let it melt for a few minutes.
- Garnish & serve: Sprinkle with chopped green onions (if using) and serve warm.
Notes
- Want it creamier? Add ½ cup sour cream or a splash of heavy cream.
- Make it spicier! Add ½ teaspoon red pepper flakes or hot sauce.
- Store leftovers: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.