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
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.
Jonette Tornquist says
Best chicken we’ve ever had!
Renee says
This was absolutely delicious!! I added a little bit of green chili salsa! My son said it’s one of his new favorites!! Think it’s mine too!
Elizabeth says
How much chicken thighs did you use?
DIANE KOEHLER says
It calls for 2lbs
Cheryl Griffin says
Amazing!!! Thank you.
Anonymous says
GOT ME DROOLING AS I’M READING WILL BE MAKING TOMORROW
Karen Bragg says
I have never made this one before but OMG it was awesome! Served over white rice and I would give it 5 stars. Chicken was moist and delicious. Certainly a keeper!
karen Bragg says
oh and I used breasts, 3 of them!
Maria says
Can I use breasts. Bonless
Sarah Olson says
yes, I do often and works fine with this recipe.
Jenn says
im concerned about moisture,doesn’t it burn ,or is there something u can add a little of like apple juice,or broth?
Sarah Olson says
I’ve made this both with thighs and breasts, it doesn’t burn. If you are worried you can add broth.
Joanna says
Good taste, but was dry over rice. I took left overs added green chilis and sslsa, made enchiladas next day.
Emily says
Substitute cottage cheese and cream w/ butter for cream cheese. I had only one at the time.
Abby says
This looks so good I’m going to try it this week. Has anyone served this over pasta instead of rice?
Irene Low says
can you use frozen chicken breast? Or.. only thawed chicken?
Angelica says
I use frozen and it turnt out great
Kacie says
Magical!! Lol! Topped mashed potatoes with this, added a little more shredded cheese and sour cream. Tastebuds are dancing and so are my picky eater kids!
C says
I thought I would love this since I love cheese and love rich flavor but this was too much even for me. I think next time I would cut the cream cheese amount in half. I cooked on high for 3.5 hours. Adding broccoli to it really helped lighten it up. I had it with some quinoa rice. Tried on a hamburger bun but it was too rich. Would probably make a good dip. I can see it being a hit at a party where you aren’t going to eat a dinner sized amount of it.