Slow Cooker Crack Chicken
948 CommentsUpdated Oct 17, 2024
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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
How to Video
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.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I’m getting ready to try this recipe for the first time and can’t wait! It sounds delicious! I’m well aware it’s probably not the healthiest option just from reading the ingredients which to me only means it’ll be soooo good! I’ll post back tomorrow after eating it but I’m wanting to thank you in advance for taking the time to share it with the world I’m sorry some people are so rude!
The first time I made this I used my crock pot and it was delicious! My family is very picky but everyone loved this! I made it again tonight but used my instant pot. Came out just as delicious! I have a bad habit of forgetting to defrost things for dinner so I used frozen boneless chicken thighs. I added 1/2 cup water and added 5 minutes to the cook time.It looked liquidy but once I shredded the chicken and mixed in the cheddar cheese it thickened up perfect!
I found this on another site several years ago and have been making it ever since! Our whole family loves it and requests from my nieces and nephews to make it again! I was searching on google to see if I could use the cream cheese spread instead of the block, as that is all they had. And your recipe came up and then I read the comments and saw Karen’s comment. All I can say, is I’m happy I’m not the one that had to eat the chicken once she rinsed it off with water!!! Yuck!!!!
Husband is not a fan of cream cheese. I can get away with one block, but probably not two. What can I substitute for the CC? One can of cream of something. Chicken broth? Sour cream? (and then how much?)
This recipe, even with one block of cream cheese tastes strongly of cream cheese. I would do something like this: https://www.stockpilingmoms.com/crockpot-ranch-chicken/ and maybe add a touch of sour cream right before serving (1/2 cup)- if he likes sour cream.
has anyone tried this with frozen chicken breast?
Someone did comment that they did, they added 5 minutes of cook time and a 1/2 cup of water. they said it was watery until they added the cheddar cheese and then it was perfect! I’ll be doing it with frozen chicken myself tonight.
Do you know the serving size for the nutrition information?
I do not, I apologize.
Absolutely delish, simple as can be!
Just made this tonight and it was awesome! My husband said he wants me to make this again and more often! Thanks for sharing!
Love this recipe thanks
My husband absolutely loved this. He kept saying how good it was with every bite. We put it over Yukon gold baked potatoes and I changed the portions just a tad (it was close, I just don’t measure). We also used chicken breast instead of thighs so I added a little chicken stock I had leftover. I added some garlic powder as well because garlic makes everything better 😉
I know cream cheese doesn’t freeze very well. Would this be a disaster if I tried to make a large batch and freeze it in portions?
I don’t think this would freeze well, if I were you I would freeze a small portion from one of your meals and see how it goes.