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
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
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.
Katie says
Going to try this tonight!! If I wanted
To
Add peas when should I put those in? Can I put them in at the beginning of the 7 hours or do I have to add them later?
Sarah Olson says
I add peas at the end, even if they are frozen, takes 1 minute for them to thaw.
Monika says
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!
Lyn says
Did you add your sour cream when you first put your chicken in the crock to cook with your cream chz? And how much did you add? That sounds like a great addition to the recipe. I put a couple tablespoons of oil and a cup of chicken broth to the mix.
Vera says
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.
Nancy says
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.
Sarah Olson says
once it’s mixed it thickens up, but yes you can remove the liquid if you think it needs it.
Kerry Murphy says
Yes, remove liquid and save. You add the broth back later to meet your desired texture.
Maria says
For keto, you could put it over roasted cauliflower, or mashed cauliflower instead of mashed potatoes.
Amanda says
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?
Sarah Olson says
White rice is our favorite way to eat it.
Kathy says
I added a enough white wine to loosen it up since it was very thick. That additional cut the richness. I sprinkled on a bit of garlic powder, onion powder and ground rosemary and warmed it again. Great additions.
David says
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.
Donna M Charles says
I have this recipe, but the only thing that was missing from this recipe was 32 oz. chicken broth !
Diane says
Can you use frozen chicken in this?
Katrin says
Can I make this on high for 3-4 hours instead of 7 hours on low?
Sarah Olson says
Yes! That will work fine.
Nicole says
I don’t have cream cheese on hand, can I sub sour cream? Thanks
Joana Fitch says
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!
Kelly says
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.
Heather Herold-Breen says
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.
Adelle says
I am gone for 9 hours. Can I cook it for 7 hours on low and warm for 2 hours?
Sarah Olson says
Yes, I think this should work fine!
Scott says
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
Sarah Olson says
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.