Crockpot Crack Chicken

Why You’ll Love Slow Cooker Crack Chicken

This crockpot crack chicken is one of our favorite chicken breast recipes smothered in cream cheese and ranch. It’s cooked low and slow until tender and then extras like sharp cheddar and salty bacon are mixed in.

If you’re a fan of bacon cheddar ranch dip, you’re gonna love this meal! My family loves it so much I even made a crack chicken chili!

We love to use it to make crack chicken sandwiches for busy weeknight meals but it’s just as good served over rice.. You can have so much fun with this casual easy slow cooker recipe, it’s always a hit when I bring it to parties and potlucks.

Find the full printable recipe with specific measurements below.

• Chicken: We’re using raw boneless skinless chicken breasts. They will be fully cooked and shred easily by the end of the cooking time.
• Ranch dressing: I make a homemade ranch dressing in 5 minutes, but you can use your favorite store-bought brand. You can also use dry ranch seasoning mix.
• Cream cheese: Make sure to use softened cream cheese so that it doesn’t take too long to melt. Cut into cubes to make it a bit easier to spread around the slow cooker.
• Green chiles: A can of these flavorful chiles adds a spicy kick that cuts through the heavy cream cheese. If you love spice, you can use jalapenos.
• Cooked bacon: This gets stirred in at the end, so while you have the slow cooker going, cook the bacon in the oven so it’s ready when you need it.
• Cheddar cheese: Freshly grated sharp cheddar is what I use for the best flavor and easy melting. Swap it for Pepper Jack, Colby or Monterey Jack if preferred.
• Green onions: These add a bit of pungency that gives it just another layer of flavor.
• Salt & pepper: To season to taste! There is plenty of salt in the bacon, cheddar, and even the canned chiles, so be mindful of how much you are adding in.

Pat the chicken breasts dry with paper towels, then place them in the bottom of the slow cooker in a single layer. Sprinkle the ranch dressing overtop and then evenly distribute the cubes of cream cheese.

Cover with the lid and cook on low for 5-6 hours or high for 3-4 hours. Once it is done cooking, shred the chicken right in the pot, pulling away at the meat using 2 forks. Then, add the green chiles, bacon, cheddar cheese, and green onions.

I love serving it on hamburger buns, in a tortilla, over rice, or with a side salad. It’s up to you how you want to devour this crock pot crack chicken recipe!

Tips and Variations

• Be sure to use a block of cream cheese rather than the spreadable kind in a tub. It contains more water than the block which will affect the consistency of the crockpot crack chicken.
• Avoid low-fat cream cheese. It won’t melt as easily as regular full-fat cream cheese.
• While we’re at it, use real bacon too! It’s that smoky, salty, bacony flavor you want, not imitation bacon bits.
• Do not overcook the meat. Chicken breast is the worst when overcooked! I recommend low and slow for this one to avoid any rubbery results.
• Pro tip. Use electric beaters (a hand mixer) to shred the chicken right into the pot. It’s quick, easy, and kind of fun!

Serving Suggestions

There are plenty of easy ways to make this crockpot crack chicken work for your family, whether as an appetizer, a snack, or an entire meal.

• Keep it keto-friendly by using it as a dip for fresh veggies like carrot and celery sticks, raw broccoli, juicy tomatoes, cucumbers, etc.
• You could make a lettuce wrap with it as a filling, or enjoy a tossed salad on the side.
• Most often, my kids love it served on a homemade hamburger bun or a croissant for a casual dinner or brunch.
• Turn it into a filling for a loaded baked potato or a topping on a plate of nachos. Sometimes we’ll have it over rice or mashed potatoes.

Storing

• Keep on warm: If you’re serving a crowd that’s not quite ready to eat yet, you can keep crockpot crack chicken warm in the slow cooker for a little while.
• Store: Transfer any leftovers into an airtight container, and once completely cooled, store it in the fridge for up to 3 days. You can also freeze it for up to a month.
• Reheat: The easiest way to reheat it is in the microwave. If you are reheating a larger portion, you can toss it back in the slow cooker if you’d like.