Slow Cooker Crack Chicken has everything that is good and addicting in it! Filled with bacon, cheese, cream cheese, and ranch dressing mix.
Who doesn’t love a recipe with cream cheese in it! If you have extra cream cheese also try my olive garden chicken pasta or artichoke mushroom chicken.
I finally got around to trying this Slow Cooker Crack Chicken recipe. My neighbor told me about this crack chicken, though she makes instant pot crack chicken.
This crack chicken recipe is a creation by Shelly from the website Cookies and Cups. I am so glad I gave this recipe a try the flavors go so good together and go great over white rice which helps take away a bit of the saltiness.
How to make Crack Chicken:
I start with chicken thighs instead of breasts. I feel the thighs have more moisture, and the overall dish turns out decadent with the thighs. I also only use one ranch packet to cut back on the sodium.
You will need these ingredients:
- Chicken thighs – trim off excess fat
- Ranch dressing seasoning mix (can use dip mix if that’s what you have)
- Cream cheese
- Cheddar cheese
- Cooked bacon
- Green onions
- Add the chicken to the slow cooker.
- Top with the ranch packet and cream cheese. Wait to add the other ingredients.
How long do I cook?
- Place the lid on the slow cooker
- Cook on low for 7 hours and do not open the lid during the cooking time.
- After the cooking time is up, shred the chicken with 2 forks. I do this right in the slow cooker, no need to remove the chicken and dirty a plate.
- Add the cooked bacon then top with the cheddar cheese. Place the lid back on to let the cheese melt. Sprinkle over green onions if desired.
What to serve this with
- Over white rice (my favorite option)
- Eat it as is if you are on a low carb or keto diet
- Over-toasted hamburger buns
- Mashed potatoes
- Inside of baked potatoes
- With crackers; serve as a dip
- Add a salad on the side with any of the above options
This dish is so rich and creamy! I am dreaming about making it again this week. Such a fun recipe to try for a Sunday dinner or even to entertain guests. Give this recipe a try and let me know how you like it. Have a great week.
Here are my other favorite slow cooker chicken recipes:
- Slow Cooker Mississippi Chicken
- Slow Cooker Chicken with Bacon Gravy
- Slow Cooker Root Beer Chicken
- Slow Cooker Basil Chicken
- Slow Cooker Hot Chicken
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Slow Cooker Crack Chicken
Equipment Needed:
- Slow Cooker – 4 quart or larger
Ingredients:
- 2 lbs. boneless skinless chicken thighs (trim off excess fat if desired)
- 1 oz. packet ranch seasoning mix
- 16 oz. cream cheese
- 8 slices bacon (sliced, cooked and drained)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sliced green onions
Instructions:
- Add the chicken thighs to the slow cooker. Sprinkle over the ranch seasoning mix. Place the cream cheese on top of the chicken.
- Cover and cook on LOW for 7 hours without opening the lid during the cooking time.
- Shred the chicken, I do this right in the slow cooker with 2 forks. Stir the cream cheese into the shredded chicken and also stir in the bacon. Spread out into an even layer. Sprinkle over the cheese. Cover for 10 more minutes to allow the cheese to melt.
- Serve over rice and sprinkle over the green onions. Enjoy! Other great ways to serve is over a baked potato or on sandwich rolls.
I found this dish to be very salty. Can it be thinned down and used over noodles?
Yes, you can add water or broth to thin it down.
Look wonderful going to try this. Can you tell me about how big a serving is?
Sort of just “meh”. And way too salty for my taste! I might try again, figuring out how to reduce the saltiness.
I only used 1 1/2 pkgs of ranch mix and it was too salty for family as well. Gonna try it over some unseasoned rice to maybe keep it from going to waste.
Did you use 1 1/2 packages or 1/2 a package? I only use one. 🙂 Yes, it is salty and rice is my preferred serving style.
Do I have to shred the chicken? Can I just cut them into bigger chunks?
I don’t love shredded chicken.
Thank you!
If you don’t like shredded you’ll have to cook slow cooker recipes for less time. It will shred when you try to cut it.
Are the macros for the whole meal?
the nutritional area is for one serving.
So yummy!!! I added a 1/2 cup of roasted green chile instead of the jalapeno and now I cant have it any other way. Awesome recipe!
What Jalapeno?
It’s in the recipe notes as an option (right above the nutritional info).
Umm… No green chiles..or any other pepper listed in the ingredients…
It’s where the questions are. To make it spicy you can add jalapenos or green chilies .
This looked so good. Finally got it going in the crackpot! Just sat down and thought, what is good with it? Make a sandwich out of it? A side of?
I bet this would be wonderful served in a tortilla.
Looks like you used 2 – 16 oz cream cheese in video. Is that a doubled recipe? Making this soon!
Cream cheese blocks are usually 8 oz. each.
I was confused on that too. I am making it right now and sure enough it’s 2 cream cheese cubes to equal 16oz
Can you make this with taco seasoning?
Yes, I have heard of others trying that and liking it.
Tried recipe using boneless chicken breasts they didn’t come out as well as using boneless chicken thighs. Chicken was dryer. If I use boneless chicken breasts again, I will reduce cooking time! Maybe to 4hrs. Or inject with chicken stock or oil? Maybe brining would help.
Otherwise when you use boneless chicken thighs this is a great recipe!
Hi! Can this be cooked in the crockpot on high for 4 hours to save time?
It can! The last two times I have made this I did it on High for 4 hours and it was fall apart ready 🙂
Mine has a ton of liquid in it. Should I remove it before I shred the chicken?
I leave all the liquid in mine and it’s still very thick after the cream cheese gets stirred in.
No. All you have to do is turn your crock pot on HIGH and cook another 1 to 2 hours until chicken crack is thick like dip. This happens to me a lot.
Can the chicken be frozen or would that add to much water?
Hi Mac, I only use thawed chicken in the recipes here. I can not give advice on frozen chicken.
Hello Mac,
My understanding is that you should not put frozen foods into a crock pot as the temperature deferential on the inside of the crock verses the outside,, while being heated, can actually crack your crock.
Can I make this in my multi cooker?
If it has a slow cooker mode, I don’t see why not.
Does it have to be cooked in a crockpot?
Is there anything I can substitute for cream cheese? My sister doesn’t like cream cheese (go figure).
Does she like sour cream?
I’m working on my third batch of this, and it is amazing! A friend of mine makes it with fajita seasoning in place of the ranch, so I’m anxious to try that sometime as well!
Oh I will have to try the fajita seasoning.