Slow Cooker Crack Chicken features shredded chicken mixed with ranch seasoning, cream cheese, cheddar cheese, crispy bacon, and green onions. Chicken broth and Worcestershire sauce add tons of savory flavor to the creamy sauce and keep the chicken juicy. Serve it on toasted buns for sliders, in lettuce wraps, on baked potatoes, over rice, or enjoy it as a low-carb dinner!
Slow Cooker Crack Chicken at a Glance
- Flavor: Creamy, cheesy, smoky, and ranch-seasoned
- Main ingredients: Chicken, cream cheese, ranch, cheddar cheese, sour cream, and bacon
- Slow cooker size: I used a 6-quart Crockpot brand
- Preparation time: 10 minutes
- Cooking time: high for 3-4 hours or low for 5-6 hours.
- Chicken temperature: Internal temperature 165°F.
- Servings: 6
- Best served: On buns, over rice, in wraps, or over baked potatoes.
- Make ahead: Prepare and refrigerate for up to 4 days.
Summarize and Save
This crack chicken recipe is my idea of the perfect weeknight dinner. Not only does it make busy evenings a million times easier, but everything cooks together in the slow cooker for a super comforting dinner that the whole family loves.
There are a few ingredients that take this slow cooker crack chicken from good to extraordinary. Sour cream helps tone down the salt from the ranch seasoning and adds even more creaminess and delicious ranch flavor. Freshly shredded cheddar melts more smoothly than pre-shredded cheese (trust me), and adding the bacon at the end ensures that the bacon keeps its crisp texture without getting soft.
Who can resist an easy chicken recipe that includes cream cheese? Next up, Creamy Buffalo Chicken Dip, Slow Cooker Chicken Alfredo, or Chicken Pot Pie Pasta.
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Why You'll Love This Recipe
- Easy to make: With the slow cooker doing most of the work this delicious dinner is perfect for busy weeknights.
- Rich and creamy: Cream cheese, sour cream, and freshly grated cheddar combine to make a super smooth sauce.
- Family friendly: Who can resist cheesy bacon filled crack chicken?! This recipe is a surefire win with kids and adults alike.
- Meal prep ready: This shredded chicken reheats really well, so you can enjoy the leftovers all week long.
Ingredients
- Chicken Breasts: I prefer boneless and skinless to keep things simple for prep. You can also use chicken thighs if you prefer -- they're a good option if you're looking to save a bit on your grocery bill.
- Cooked Bacon: Adds a salty and smoky layer of flavor! Plus, who doesn't love bacon? Buy any type of bacon and cook it as directed in step 1 of the recipe.
- Chicken Broth: Keeps the chicken moist and infuses it with flavor as it cooks.
- Cream Cheese: Adds a tanginess to the flavor and a rich creamy texture.
- Ranch Seasoning: This seasoning blend works perfectly with the bacon, chicken, and cream cheese.
- Black Pepper: Compliments the ranch seasoning for a little boost in flavor.
- Worcestershire Sauce: Boosts the salty umami essence in the dish that brings all the flavors together.
- Sour Cream: Gives the sauce a creamy and smooth texture and helps balance the ranch flavor. Plain Greek yogurt works well as a substitute.
- Cheddar Cheese: More cheesy goodness. You can use any type of cheese you like in this recipe. Try it with mozzarella, pepper jack, and Swiss for a different flavor profile.
- Green Onions: Add a mild onion flavor and a pop of fresh garden color and taste.
Check the recipe card below for the full list of ingredients and the quantities you need of each.
Variations
- Spicy Kick: Stir in a diced jalapeno or red pepper flakes. You can also use pepper jack cheese here to add some heat.
- Different Seasoning Mix: Use two packets of Italian seasoning instead of the Ranch seasoning for a different flavor profile.
- Add Veggies: Shredded carrots, celery, or onion all add more depth of flavor and texture to the chicken.
- Change the Protein: Use chicken thighs for extra-juicy chicken and a rich flavor profile from the added fat.
How To Make Slow Cooker Crack Chicken
Step 1: Cook the bacon. Place the bacon in a large skillet over medium heat and cook until browned and crisp. Place cooked bacon on a paper towel lined plate to cool. Chop cooled bacon; set aside until the end.
Step 2: Layer ingredients. Place chicken breasts at the bottom of a 6-quart slow cooker. Pour chicken broth and Worcestershire sauce over the chicken. Sprinkle ranch seasoning, garlic, and black pepper over the chicken. Cut the cream cheese into cubes and place them evenly over the chicken. Doing this will help the cream cheese melt evenly.
Step 3: Slow cook the chicken. Cook covered on high for 3-4 hours or on low for 5-6 hours. Chicken should be tender and reach an internal temperature of 165°.
Step 4: Shred and Finish. Place cooked chicken breasts on a plate and shred with two forks. Place shredded chicken back into the slow cooker. Stir in 1 cup of cheddar cheese, green onions, and cooked bacon. Mix until everything is evenly coated in the ranch sauce.
Sprinkle the remaining cheese evenly over the top. Cover and cook on HIGH for 20 minutes or until cheese has melted.
Step 5: Serve and enjoy. Scoop the chicken out of the crock pot and serve as you desire! Enjoy! It's great on buns, in tortillas, or you can serve it as is with your favorite side dishes.
Ryan's Tips For The Best Results
- Cube the cream cheese: Smaller pieces of cream cheese means it'll melt evenly and mix into the sauce smoothly.
- Use freshly grated cheddar: Blocks of cheese grate easier and melt smoother than pre-shredded cheese packets.
- Use full-fat dairy: Full-fat cream cheese and sour cream will make the creamiest sauce and is less likely to separate.
- Don't overcook chicken: Cook the chicken only until it reaches 165° F. Overcooking can make the chicken dry and stringy.
- Rest before serving: Once you stir everything together, let your crack chicken stand for 5-10 minutes before digging in. This gives the sauce time to really thicken up and stick to the chicken.
- Thicken watery sauce without cornstarch: Simply remove the lid and heat on HIGH for 10-15 minutes. You can also stir in a little extra freshly grated cheddar cheese.
- Reserve some bacon and green onions for topping: Topping your dish with some fresh bacon and onions gives it some fresh flavor, color, and crunch.
Storing & Freezing
- How to keep warm: After the crack chicken is cooked through, keep it on the WARM setting for up to 2 hours. Stir occasionally and ensure that the internal temperature remains at 140° F or higher. According to the USDA, you can hold hot food in a slow cooker that's been preheated on HIGH for however long you need, as long as it doesn't dip below 140° F.
- How to refrigerate: Let leftovers cool, then store them in a shallow airtight container. Refrigerate leftovers within 2 hours of taking the chicken out of the heat source. Consume within 3-4 days.
- How to freeze: Store cooled crack chicken in a freezer-safe container or freezer storage bag, then freeze for up to 3 months. Allow thawing in the refrigerator overnight before reheating. Note: Freezing may cause the sauce to separate slightly. However, as it warms up and you stir it often, it will return to a creamy state.
- Reheating instructions: You can reheat leftovers in the microwave or on the stovetop in a saucepan over low heat. Stir occasionally. If the sauce is too thick when reheating, you can thin it with a splash of chicken broth or a spoonful of sour cream. Ensure that leftovers are reheated all the way to 165° F.
Serving Suggestions
Crack chicken goes well with almost any side dish. Pair with cauliflower rice, roasted veggies, or a green salad for a keto- friendly low-carb option.
Roasted potatoes, slow cooker white rice, egg noodles, or pasta are perfect for dinner. It also goes well with spaghetti salad, funeral potatoes, crock pot corn, or sweet potatoes.
Spoon the shredded chicken right on hamburger buns, sandwich rolls, tortillas, or wraps for a handheld meal.
Slow Cooker Crack Chicken Recipe FAQs
Yes, you can use pre-cooked chicken, such as a rotisserie chicken, or leftover shredded chicken, but you will need to adjust the cooking time. Pre-cooked chicken only needs to be heated, so cook on LOW for 1-2 hours or until it's warmed all the way through and the cheese is melted.
You don't have to, but cream cheese adds a delicious creamy element to this dish. You can substitute it with Greek yogurt or mayo if you don't want to use it.
Yes! You can either cook the chicken breasts ahead of time and shred or cook the entire dish and reheat when ready to serve.
More Crock Pot Chicken Recipes
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Slow Cooker Crack Chicken
Equipment
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 8 slices bacon sliced, cooked and drained
- ½ cup low-sodium chicken broth
- ½ tablespoon Worcestershire sauce
- 1 ounce packet of ranch seasoning
- 3 teaspoons garlic minced
- ½ teaspoon black pepper
- 8 ounce package of cream cheese cubed
- 1 cup sour cream
- 1½ cups cheddar cheese shredded
- ½ cup green onions diced
Instructions
- In a large skillet over medium heat, add bacon and cook until browned. Slice and set aside until the end.
- Add chicken to the bottom of a 6-quart slow cooker. Then, add chicken broth, Worcestershire sauce, ranch seasoning, garlic, black pepper, and cream cheese.
- Cover and cook on high for 3-4 hours or low for 5-6 hours, or until the internal temperature reaches 165℉
- Remove the chicken and shred with two forks. Add the shredded chicken, 1 cup cheddar cheese, sour cream, green onions, and bacon to the sauce. Toss to coat and sprinkle the remaining cheese over the top. Cook for 20 minutes, or until cheese is melted.
- Serve over buns, rice, baked potatoes, or in tortillas and enjoy!
Video
Notes
- Use freshly grated cheese: Pre-shredded cheese from a bag is coated with starch. Using cheese you grate yourself will allow the cheese to melt better, making a creamier sauce.
- Cube your cream cheese: Slice your cream cheese into small cubes. It will melt quicker and mix into your ranch sauce without leaving chunks of cream cheese.
- Add your bacon at the end: Add the cooked bacon at the end, after shredding your chicken. This will help it retain its flavor, and prevent it from getting too soggy.
- Know when it's done: Every slow cooker cooks differently; take yours out when the thickest part of the chicken reaches 165° F.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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