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Slow Cooker Crack Chicken

A creamy, cheesy, and flavorful dish made in a slow cooker that's perfect for sandwiches, wraps, or lettuce cups.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

For the base
  • ½ cup low sodium chicken broth
  • 1 tablespoon ranch seasoning mix
  • 4 pieces boneless, skinless chicken breasts
For the cheese
  • 8 ounces block of cream cheese at room temperature cut into 4 pieces
  • 2 cups shredded cheddar cheese divided
For garnishing
  • 6 slices bacon cooked crisp and chopped
  • Chopped green onions for serving
  • Chopped fresh parsley for garnish

Method
 

Preparation
  1. Pour the low sodium chicken broth into the slow cooker and stir in the ranch seasoning mix until well combined.
  2. Add the boneless, skinless chicken breasts to the slow cooker, stirring around to evenly coat the chicken with the broth and ranch mixture.
  3. Cover the slow cooker with the lid.
Cooking
  1. Cook the chicken on LOW for 5 hours or on HIGH for 2 to 3 hours, until the chicken is tender and fully cooked.
  2. Once cooked, remove the lid and shred the chicken directly in the slow cooker using two forks or shredding claws.
  3. Stir in the cut-up cream cheese and 1½ cups of shredded cheddar cheese until melted and combined with the chicken.
  4. Sprinkle the remaining ½ cup shredded cheddar cheese on top, cover with the lid again, and let the cheese melt for a few minutes.
Serving
  1. Remove the lid, sprinkle chopped crispy bacon on top, and garnish with chopped green onions and fresh parsley.
  2. Serve warm in sandwiches, wraps, burgers, or lettuce cups.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Thaw in the refrigerator overnight before reheating. Consider adding vegetables or adjusting seasoning as per your preference.