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Slow Cooker Crack Chicken

Slow Cooker Crack Chicken is a creamy ranch chicken made in a crockpot until tender and easy to shred. Stir in melted cream cheese and cheddar to create a thick, silky sauce, then finish with crunchy bacon and fresh green onions.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken breasts
  • 8 oz cream cheese, cubed
  • 1 packet (1 oz) ranch seasoning mix
  • 0.5 cup chicken broth
  • 6 strips bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 0.25 sliced green onions for garnish

Equipment

  • 1 slow cooker

Method
 

Slow cook the chicken
  1. Place the chicken breasts in the slow cooker. Spread them in an even layer so they cook uniformly.
  2. Sprinkle the ranch seasoning over the chicken and pour the chicken broth around it. You should see seasoning on top and broth pooled along the sides.
  3. Place the cream cheese cubes on top. As it heats, the cubes will start to soften and melt into the sauce.
  4. Cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender. The chicken should pull apart easily when pressed with a fork.
Shred and build the creamy sauce
  1. Remove the chicken and shred with two forks. Keep shredding until you no longer see large chunks.
  2. Stir the cream cheese into the sauce until fully smooth and melted. The mixture should look glossy with no visible cream cheese lumps.
  3. Return the shredded chicken, then stir in half the bacon and all the cheddar until melted. The cheddar should fully disappear, leaving a thick, creamy coating.
Serve
  1. Serve topped with the remaining bacon and green onions. Add to buns, spoon over mashed potatoes, or serve in bowls, and finish with the fresh onion.

Notes

For the creamiest texture, fully melt the cream cheese into the hot sauce before adding cheddar—this prevents grainy cheese. Store leftovers in the refrigerator up to 4 days in a covered container. Freeze yes: cool completely, freeze up to 2 months, then thaw in the fridge and reheat gently. For a lower-fat option, use reduced-fat cream cheese and cheddar.