Slow Cooker Crack Chicken has everything that is good and addicting in it! Filled with bacon, cheese, cream cheese, and ranch dressing mix.
I finally got around to trying this Slow Cooker Crack Chicken recipe. My neighbor told me about this crack chicken, though she makes hers in her instant pot.
This recipe is a creation by Shelly from the website Cookies and Cups; you can see her recipe here. 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 great. I also only use one ranch packet to cut back on the sodium.
You will need these ingredients:
- Chicken thighs
- Ranch dressing seasoning mix
- Cream cheese
- Cheddar Cheese
- Cooked Bacon
- Green Onions
How to prepare:
Add the chicken to the slow cooker and top with the ranch packet and cream cheese. That’s all you need to add at this point. Cover and 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
The ideas are endless on how to serve this crack chicken. You could make it a different way every week!
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.
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.
WARNING!!!
This recipe is WRONG!
It completely omits any liquids and this version as written came out terrible!
Other successful versions have included Milk, Cream of Chicken Soup, or Chicken Broth, to help blend the flavors and keep the cheese from being so overpowering!
YUCK!
How much chicken broth do you suggest to use
Yeah, when I started cooking it, the chicken was drying and sticking to the crock pot. I added less than a cup of chicken broth and it turned out fine.
This did turn out pretty soupy as previously mentioned, but as it settles the consistency is better. I didn’t think, presentation wise, it looked much like the photos, however,
it was tasty over rice. The cheesiness and bacon are my favorite parts, the green onion adds a nice taste too! I added some sour cream to my personal dish, may consider making as a dip for Super Bowl or try the Buffalo Ranch dip out, thank you!
I made this in my slow cooker with chicken breasts two nights ago. I used a plastic liner for my crock pot. It was very dry. On the second night, I added some chicken stock and a bit of heavy cream, heated it up in a frying pan over medium heat. Served it over a bed of lettuce. I will try it again with chicken thighs.
I made this today, chicken ranch and cream cheese, very soupy, should I remove 1/2 of the liquid before adding cheddar cheese and bacon? I want it for rolls.
once it’s mixed it thickens up, but yes you can remove the liquid if you think it needs it.
For keto, you could put it over roasted cauliflower, or mashed cauliflower instead of mashed potatoes.
This was actually too cheesy and rich for me – it was almost hard to eat. Any suggestions of stuff to eat it with that might offset the cheesiness/richness of it?
White rice is our favorite way to eat it.
Tried it with breasts, I dislike thighs. Followed the directions and the breasts were almost burned after the specified cooking time. Needs a liquid of some sort. The breasts were tender and shredded easily and I managed to salvage the mixture for a supper. Not that good though.
I have this recipe, but the only thing that was missing from this recipe was 32 oz. chicken broth !
Can you use frozen chicken in this?
Can I make this on high for 3-4 hours instead of 7 hours on low?
Yes! That will work fine.
Do you know of any fun, tasty additions to this recipe? I’m planning on cooking this again and was wondering if there were any thing else you’d suggest in addition to the bacon?
Thanks!
I made it and added frozen peas in the last hour. It’s not keto friendly so if you are doing that or low carb don’t, but otherwise it worked well with this.
We used pepperoni instead of bacon and put some hot sauce and herbs and spices to make it a spicy crack chicken. It was delicious.
I am gone for 9 hours. Can I cook it for 7 hours on low and warm for 2 hours?
Yes, I think this should work fine!
Looks like a great recipe. I’m going to make it tomorrow. Any suggestions on how to make it creamier. So there is sauce to soak the rice a little bit
It’s very creamy, but I think you may want it saucier if you want the rice to soak it up. I would add some chicken broth about a half cup. Even some water and a chicken bouillon cube.
Does the chicken need to be thawed?
The USDA says to thaw meats before adding to the slow cooker. Though I’ve seen some manufacturers of slow cookers say it’s fine. This recipe will work with frozen chicken but do your own research on frozen meats in the slow cooker.
How do you think this would be served over spaghetti squash ?
I’m making it this week in our crock pot! I have made it in the IP and it’s great but I love my crockpot more . We use mashed potatoes if we don’t have rice. No matter what it’s very filling!
I made this the other day and WAY overcooked it. Cooked it for the 7 hrs. as recommended but since I was at work, told my husband to put it on warm…and then I forgot about it. I got home 3 hrs. later! Well, the cream cheese kind of curdled or something-it didn’t look so good but I figured we would eat it anyway and it really tasted good! Even with the overcooking! So, thank you, Sarah, for a still enjoyable meal despite my cooking error!
Decided to start cooking this at night like I do my roast. After the 12 hrs can I leave it on war until the am then aff the rest of the ingredients?
I think 12+ hours is too much for chicken breast and this little of liquid. I wouldn’t do more than 8.