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 cooked 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 cheddar 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.
What is considered 1 serving?
1/6 of the recipe. I can not calculate the amount. Even large companies don’t do this for recipes. I apologize.
How long should I cook if I am only using two chicken breasts?
I am cooking this right now, and my two chicken breasts only took maybe 3 hours on low. They even started out frozen to buy me time while I was at work.
Great recipe love it
If I want to use a dutch oven in a regular oven, what temp and how long?
Hi, I have no idea. I only tested this recipe in a slow cooker.
My husband picked this recipe to serve at our daughter’s wedding. So far it’s a hit in our home.
I used three semi frozen chicken breast, along with a quarter of a jar of pickled jalapeños, 2 tablespoons of ranch seasoning mix, and one and a half packages of Philadelphia cream cheese (8 ounces).
I like a little spice. 🙂
sounds great!
How much is one serving though and is the nutrient info just the crack chicken itself or added with rice etc? Thank you!
Hi, just the crack chicken.
I’m making this today.
I used 3 chicken breast 1 pack of Ranch and 1 cream cheese.
No liquid (should I add liquid)? I’m afraid it will be dry???
Thanks,
It will make the liquid. If you add liquid then your recipe will be soupy.
I just made it with 1 block of cream cheese and it was perfect. Not dry in the least bit!
Use half the cream cheese
I used chicken breasts and there is a lot of liquid from the chicken, do I strain the liquid or leave it and continue mixing the final ingredients? I don’t know if the extra liquid will mess up with the creaminess.
You’ll want that liquid, other wise it will thick as mud. Though if you are very worried strain some out into a bowl, and you can add it back in if needed.
If I’m using half the recipe do I still cook for 7 hours?
You can probably get away with 5-6 hours.
What if I double the recipe? Can i cook on Hi for 7 hrs? Or low for 14 hrs or what?
Hi, doubling doesn’t mean also doubling the time. I would cook on low for 8 hours or on high for 4 hours.
Family absolutely loved it.
Made a couple tweaks to it, like adding half a yellow onion at the beginning and letting it cook in the chicken juice. Also adding a bit of pepper to it. My partner put buffalo sauce on his and said it was a 10/10 recipe.
Can I just do 1-8oz. cream cheese instead of 2?
Yes, some prefer it that way.
So, I am cutting the cream cheese down, but also am when it is done cooking, letting it cool. Then I am stuffing this inside croissant roll dough and pouring a can of cream of chicken soup (1can soup and 1 can milk already premixed) then topping with shredded cheese and baking it for 30 minutes.
That is such a great idea!
Made with Lipton’s onion soup mix instead of ranch and topped with french’s crispy fried onions instead of green onions. I love creamy chicken but wanted to try a different flavor.
That sounds really good. I’ll have to keep it in mind for next time. I just made this with chicken tenderloins. Good, but probably should have just used half a pack of seasoning.
Has anyone done this on high setting? How long?
3.5-4 hours will work
Thank you
Thank you
What portion is 1 serving size?
I thought this was a great recipe and I am grateful to add it to my kutchen arsenal.
My only criticism is too salty. I believe half a pack of ranch seasoning would suffice. (Just kse tightly and pop other half in fridge) That’s what I will use next time but it was delightful. I set my alarm for 5am to have it ready for lunch today for my family!
I make a slightly different version and I think it is because of the bacon cheese and ranch mix. Try adding a whole can of corn with the juice in it.
I added diced green chilies, diced onions, fresh garlic, a dash of chicken stock and some extra seasonings. Serving over zucchini noodles is a wonderful addition!