Slow Cooker Crack Chicken


904 Comments


This post may contain affiliate links. Please read our disclosure policy.

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.

shredded creamy chicken with bacon and cheese on top.

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.

raw chicken with ranch dressing mix and 2 blocks of cream cheese top.

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
cooked chicken, ranch dressing and cream cheese in slow cooker.
  • 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.
Finished crack chicken in slow cooker with bacon, cheese and green onion on top.
  • 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.
shredded creamy chicken with cheese, bacon and green onion on top, in the slow cooker.

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
shredded chicken with cheese on top over rice on plate.

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.

crack chicken over rice with salad on side on speckled plate

Here are my other favorite slow cooker chicken recipes:

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.

shredded creamy chicken with bacon and cheese on top.

Slow Cooker Crack Chicken

4.36 from 265 votes
Prep Time: 10 minutes
Cook Time: 7 hours 10 minutes
Total Time: 7 hours 20 minutes
Servings: 6
Slow Cooker Crack Chicken is made of everything addicting and delicious! This chicken has bacon, cheese, cream cheese and flavored with ranch dressing seasoning mix.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

Can I use chicken breasts in this recipe?
Yes, chicken breast do work with this recipe if you prefer them.
Can I use more than 2 lbs of chicken?
More chicken can be used in this recipe without changing the other ingredients and still will turn out great!
Can I make this spicy?
Use a spicy ranch packet or add 1 jalapeno to this recipe for added spice.

Nutrition

Calories: 690kcal | Carbohydrates: 7g | Protein: 44g | Fat: 53g | Saturated Fat: 26g | Cholesterol: 275mg | Sodium: 1102mg | Potassium: 583mg | Sugar: 2g | Vitamin A: 1430IU | Vitamin C: 1.6mg | Calcium: 297mg | Iron: 1.9mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? Leave a comment below!

Other recipes you may like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




904 Comments

  1. 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.

    1. Donna M Charles says:

      I have this recipe, but the only thing that was missing from this recipe was 32 oz. chicken broth !

  2. Diane says:

    Can you use frozen chicken in this?

  3. Katrin says:

    Can I make this on high for 3-4 hours instead of 7 hours on low?

    1. Sarah Olson says:

      Yes! That will work fine.

      1. Nicole says:

        I don’t have cream cheese on hand, can I sub sour cream? Thanks

  4. 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!

    1. 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.

    2. 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.

  5. Adelle says:

    I am gone for 9 hours. Can I cook it for 7 hours on low and warm for 2 hours?

    1. Sarah Olson says:

      Yes, I think this should work fine!

  6. 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

    1. 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.

  7. Alyssa says:

    Does the chicken need to be thawed?

    1. Sarah Olson says:

      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.

      1. Tammy Forrester says:

        How do you think this would be served over spaghetti squash ?

      2. Anonymous says:

        I would think frozen chicken might make it to soupy… not sure tho. I am def trying this recipe!!

  8. Nikki says:

    5 stars
    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!

  9. Sally says:

    4 stars
    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!

  10. Heather says:

    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?

    1. Sarah Olson says:

      I think 12+ hours is too much for chicken breast and this little of liquid. I wouldn’t do more than 8.

      1. Lyn says:

        Ms Sarah, I’m making your recipe for the first time. In your video it shows using 2 blocks of cream cheese. But on your recipe it calls for one. How many should I use?
        Thanks!
        I cant wait to see how it tastes!

      2. Sarah Olson says:

        Each block is 8-ounces :). Yes, 2 blocks.