Crockpot Crack Chicken
A creamy and savory dish of tender chicken combined with cream cheese, ranch flavor, and crispy bacon, perfect for busy days.
Ingredients
Main Ingredients
- 2-3 lbs boneless, skinless chicken breasts or thighs Use breasts or thighs as per preference.
- 8 oz cream cheese Softened for easier mixing.
- 1 oz ranch dressing mix Use one packet.
- 8-10 strips bacon Cooked and crumbled for topping.
- 1 cup sharp cheddar cheese Shredded for mixing and topping.
- 1/4 cup chicken broth Add if the mixture is too thick.
- 1/2 cup green onions Chopped for garnish.
- 1/4 cup fresh chives
- 1/2 tsp garlic powder Can adjust to taste.
- Black pepper To taste.
Instructions
Preparation
- Place chicken breasts or thighs in your crockpot. Season lightly with salt and pepper if desired.
- Add softened cream cheese and ranch seasoning packet directly to the crockpot. No need to mix yet.
Cooking
- Cover and cook on LOW for 4 hours or HIGH for 2-3 hours until chicken shreds easily with a fork.
- Remove chicken and shred using two forks. Return shredded chicken to the crockpot.
- Stir everything together until creamy and well combined. Add chicken broth if the mixture seems too thick.
- Fold in most of the crumbled bacon and cheddar cheese, reserving some for garnish.
- Top with remaining bacon, cheese, and green onions. Cover for 5 minutes to melt cheese, then serve hot.
Notes
To store leftovers, let the Crockpot Crack Chicken cool completely. Transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just thaw in the fridge overnight before reheating.