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 Chicken Pot Pie
- Slow Cooker Basil Chicken
- Slow Cooker Hot Chicken
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Slow Cooker Crack Chicken
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.
How to Video:
Sarah’s Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Deb says
Mine was very dray had to make a cream sauce to go with it….,thank God I had time
Ryan says
I want to make a Buffalo version of this recipe. What would you recommend? I’ve made this many times and everyone LOVES it.
Sarah Olson says
I would omit the butter in this recipe and use 2 blocks of cream cheese instead! https://www.themagicalslowcooker.com/slow-cooker-buffalo-chicken/
Gina says
Wondering if I could alter this a little and exclude one of the cream cheese bricks (8oz) and replace it with a can of cream or chicken and use it more as a gravy or add some veggies and make it like a deconstructed pot pie filling?
Sarah Olson says
Yes, I think that will work great. You may need to add some chicken broth to make it thinner if it’s too thick.
Rita Ferguson says
Can you cook this recipe on high for 4hrs vs low for 7hrs?
Sarah Olson says
Yes!
Anonymous says
Is this for thawed or frozen chicken?
Sarah Olson says
All my recipes use thawed meat.
Kari J says
Delicious! Eazy to make! Guests will love it!
Leah says
Would you add the jalapeno at the end?
Sarah Olson says
I would at the beggining.
Cynthia Henrickson says
Excellent! I follow the recipe exactly as written, but in my serving I also add brown rice, cooked chopped broccoli florets, and a little bit of Buffalo sauce.
Bri says
I want to make this tonight but don’t have 7 hours. How long would I cook it on high?
Sarah Olson says
3.5 -4 hours.
Norma says
Does it taste good cold – as a sandwich?
Sarah Olson says
I’ve heard many say they like it cold.
Martha Hannah says
I’m trying this today just put it on would it be ok to put cream of chicken soup in it or not
Sarah Olson says
Yes, many have cut the dressing back and did a can of cream of chicken.
Helton says
Gross. Way too much cream cheese and then add cheddar? I did make it but jeez. Never again
Sarah Olson says
If you don’t like massive amounts of cream cheese and cheddar this NOT the recipe for you.
JoAnne says
Uh oh I just put it in my crock and left the house – hope it’s ok for at least one try
Sarah Olson says
It’s the most popular recipe on my site. It’s great over rice, mashed potatoes or on buns. It’s meant to be eaten on something, not alone for it’s very rich.
Chell says
Absolutely delicious and soooo easy!