Ingredients
- 2- pounds chicken breasts
- 1 packet ranch dressing seasoning mix
- 16 ounces 2 packages cream cheese
- 8 strips bacon cooked and crumbled
- 2 green onions chopped
- 2 cups shredded cheddar cheese
Instructions
- Place the chicken in the bottom of a large (at least 4-quarts) slow cooker and sprinkle with the ranch seasoning mix. Place the blocks of cream cheese on top of the chicken.
- Cover the slow cooker with the lid and set to low. Cook for 6 hours until the chicken is tender and easily shreds with a fork.
- Shred the chicken with forks (can be done in the slow cooker or on a plate) and stir the cream cheese into the shredded chicken.
- Add the cooked crumbled bacon and chopped green onions and stir well. Top the shredded chicken mixture with the cheese and place the lid back on the slow cooker, set to low or warm, and allow the cheese to melt.
- Once the cheese is melted, serve the Crack Chicken with sandwich buns or tortilla chips for dipping.
Nutrition
Notes
Pro Tips for Perfect Slow Cooker Crack Chicken
- Don't drain the cooking liquid: That liquid is full of ranch flavor and cream cheese. Once you shred the chicken and stir everything together, it incorporates perfectly. Draining it is the most common reason crack chicken ends up dry.
- LOW is always better than HIGH: The texture on LOW is noticeably more tender and the cream cheese melts more evenly. Use LOW whenever your schedule allows.
- Cook the bacon separately and add at the end: Raw bacon in the slow cooker steams instead of crisping and ends up chewy and flabby. Always pre-cook it and add at the end.
- Add broth if your slow cooker runs hot: Some slow cookers run hotter and the liquid can evaporate quickly. If you've had dry results before, add 1/4 cup of chicken broth at the start for insurance.
- Toast the sandwich buns: Takes 90 extra seconds and makes a real difference. A sturdy, slightly crusty bun holds up to the creamy filling much better than a soft one.
- Double the batch and freeze half: This recipe doubles perfectly in a 6 to 7-quart slow cooker. Freeze extra in zip-lock bags laid flat for an easy dinner anytime.