Description

Slow Cooker Crack Chicken is a rich and creamy shredded chicken dish made with cream cheese, ranch seasoning, bacon, and cheddar cheese. It’s an easy, dump-and-go recipe that’s packed with flavor. Serve it on buns, in wraps, over rice, or with veggies for a low-carb meal.

Ingredients

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2 lbs boneless, skinless chicken breasts
1 (1 oz) packet ranch seasoning mix
8 oz cream cheese, cubed
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/2 cup chicken broth (optional, for extra moisture)
1/2 teaspoon garlic powder (optional)
1/2 teaspoon onion powder (optional)
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for heat)
2 green onions, chopped (for garnish)

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Instructions

Prepare the slow cooker – Place the chicken breasts in the slow cooker. Sprinkle the ranch seasoning, black pepper, garlic powder, and onion powder over the chicken.
Add cream cheese – Cut the cream cheese into cubes and place them evenly 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 shreds easily.
Shred the chicken – Use two forks to shred the chicken directly in the slow cooker. Stir everything together until well combined.
Add cheese & bacon – Stir in the shredded cheddar cheese and crumbled bacon. Let it sit for 5 minutes until the cheese melts.
Garnish & serve – Top with chopped green onions and serve warm on buns, in wraps, over rice, or with veggies.

Notes

For a thinner consistency, add ½ cup of chicken broth at the beginning.
Low-carb option: Serve over cauliflower rice or in lettuce wraps.
Spicy version: Add 1 teaspoon of hot sauce or extra red pepper flakes.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.