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.
Any suggestions for subbing cream cheese?? I only have one block of cream cheese and don’t want to send my hubby back to the store as it is far! HELP!
You can just use one! Maybe add more cheese?
We make this a lot. I usually don’t have bacon so we skip that. I add a little more ranch and lots of pepper and garlic powder. Yum!!
Love the way this recipe taste, however, I used chicken breasts and it was very dry especially over rice. To warm it up I’m going to have to add broth. Lots
I had the same experience; I used breasts and ithe dish was somewhat dry. Or maybe I should say that the “sauce” was much to thick. When I heat up the leftovers, I’m going to stir in some milk.
Made this and the chicken cooked to the bottom of the crockpot. Did I miss the ingredient that makes this wet? Fat thumbs down for me.
The chicken thighs make a liquid for this, and I’ve used chicken breasts without it drying out. I’m sorry this happened.
I mixed cooked broccoli into it and served over rice! Yummy. Thank you for the recipe!
great recipe over rice is yummy
Does this reheat well? I want to make it the day before and take it to work.
I think it does reheat well. It’s one of the few things I like reheated.
Always a winner when we get after the crack chicken my husband loves to make! Our favorite way is used as the filling for wraps using the large flour burrito tortillas, fold them up tight, and enjoy. It is VERY rich but very
Truly amazing recipe
Can I use frozen chicken thighs? If so how long would I cook them?
Some studies suggest cooking frozen meats in the crockpot isn’t safe; I can’t give advice, sorry!
I had made this meal with frozen chicken n it came out great. Hope this helps.