Slow Cooker Crack Chicken
857 Comments Aug 05, 2020
Updated Aug 02, 2021
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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.
Table of Contents
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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
We love this! We prefer chicken breast. I Added 1/2c of chicken broth to help keep it moist. I cook it the night before we head out for camping. It’s an easy dinner and the next day a yummy dip. Win win!
If I cook the night before, the next day do I just heat it back up in the crock pot?
I would heat up on the stove.
Absolutely amazing! Thank you for sharing.
Excellent dish! Everyone loves it and comes for seconds!
I followed the recipe but used 3 lbs of chicken breast. I served 4 people , and unfortunately have way to much left over. We all thought it was OK. It was certainly moist enough, just too rich. Also it was overpowering with cream cheese. I would use less of the ranch packet, and less of the cream cheese. I also think it might be more of a good dip/chips. I ate a little today, trying to finish up and added part of an avocado to it. It helped to cut down the sweetness. I may even add a little hot sauce tomorrow. Lol
Sorry, not for me!! I followed the recipe but I don’t like this at all!
I made this tonight for supper. I really had to stray away from the naysayers in the reviews and trust in the author of this recipe. I did just that and it turned out amazing, eh!
I used boneless chicken breasts and they were not dry at all!
Thank you again!
So I was curious as a friend of mine made this and said it was really good, I actually am a cook. I don’t think it is necessary to cook 7 hours maybe 4.5 very salty. You could probably use 1 teaspoon of the ranch or a little more but the whole pack was way too salty. I had to put a potato in it to draw that salt out of it.
Also you definitely need broth totally agree with Jen I actually used 1 cup of broth and checked the consistency. Even went with a little more I definitely would make a few changes but other wise it is good. I think with some modifications it could be excellent
Made it today and it was good. And considering I hate ranch dressing id say that’s a good thing!
Made it for my family. They love it. Your right ,I put it on top of rice. Thankyou
This recipe is sooo easy and delicious. It is one of our staple meals. I made modifications to it a couple of times, but that was following directions in the comments. I came back to the OG recipe and it was perfect. SO delicious, full of flavor, and my toddler and husband gobbled it up! Thanks for the great recipe! We always use Mahatma Jasmine rice with it, which adds a really nice sticky, sweet flavor, because of the nature of Jasmine rice.