Slow Cooker Crack Chicken
881 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.
Can you substitute canned chicken?
I think it would be far to dry with canned chicken.
Such a good recipe!!! I switch this up all the time. I add chicken broth, potato cubes, carrots, jalapeño and red pepper flakes. Today I added celery. I make it then put it on Hawaiian sweet rolls.
Potato cubes? Do you just put them in with the chicken when you first start it? That sounds yummy!
Yes, add them at the beginning.
After making this , I spread it on refrigerated pizza dough, rolled it up and baked it at 325 until golden brown.
Even my picky husband loved it!
Such a great idea!
Ooooo thank you for this. Sounds delicious!
This sounds amazing. Thank you!
Oh my goodness! We made this tonight and put it over baked potatoes! It was DELICIOUS!!!! I added about 1/2c of chicken broth to help keep the chicken moist and WOW!!!! This is going to be a staple in my house from now on!
I’ve made this a few times for parties and my friends love it. But It’s a little too thick and bland for me. I’ve kicked it up by adding some crushed chillies to it and adding just a splash of liquid chicken stock to it as well
I thought this sounded like it would be yummy, but sadly after making it, no one liked it well enough to cause me to make it again.
Might not be for everyone but as my family and my kids family they love it… sandwiches, over rice, dip… any way they decide it’s always gone if not in one sitting they will have it the next day!
This did not work out for us at all. And we tried twice! The first time the chicken was extremely dry and I followed directions exactly.
The second time, I added one extra pound of chicken, and adjusted the rest of the recipe as needed. The chicken didn’t turn out dry, but after it was put into the refrigerator it became VERY thick. The cream cheese solidified again and heating it up doesn’t help. I’m going to put it in a pot and dump chicken stock into it and hope that helps.
Has anyone tried adding rotel?
Yum! I’ve made this often and was thinking of kicking it up a notch. Thanks for the idea!!
Added 2 cans of Rotel, LOVED IT
Yes! I buy the Mexican Rotel and love it bc it has a bit of cilantro flavor to it. If you love spice, throw in a chopped jalapeño and a bit of a yellow onion as well. We serve it on Hawaiian rolls or eat it with Fritos. Delish!
We loved it! We ate it with rice and the. I had it as a sandwich and it was really good that way as well.