Description
This easy and comforting Crock Pot Crack Chicken recipe features tender shredded chicken cooked slowly with a creamy ranch and cream cheese sauce, enhanced with crispy bacon, sharp cheddar cheese, and fresh green onions. Perfect for a hands-off meal, this dish is great served on buns or in bowls for a delicious and hearty dinner.
Ingredients
Scale
Chicken and Base
- 3 boneless, skinless chicken breasts
- ½ cup chicken broth
- 16 ounces cream cheese
- 2 ounces ranch dressing mix (powdered)
Add-ins
- 8 ounces bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded (or Colby Jack)
- ½ cup green onion, thinly sliced
Instructions
- Prepare the Chicken: Add the boneless, skinless chicken breasts to the crock pot in a single layer to ensure even cooking.
- Add Liquids and Seasoning: Pour the chicken broth over the chicken breasts, then add the cream cheese and sprinkle the powdered ranch dressing mix evenly on top.
- Cook the Chicken: Set the crock pot to HIGH and cook for 3 hours, or set to LOW and cook for 6 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken breasts and shred them using two forks. Alternatively, shred the chicken directly in the crock pot for less cleanup.
- Combine Ingredients: Stir the sauce in the crock pot thoroughly, then return the shredded chicken to the pot.
- Add Cheese and Bacon: Mix in the shredded cheddar cheese, crumbled bacon, and sliced green onions until well combined and melted.
- Serve: Serve the crack chicken warm, either on sandwich buns or in bowls for a comforting meal.
Notes
- For creamier texture, shred the chicken directly in the crock pot to absorb more sauce.
- Bacon can be cooked in advance or substituted with turkey bacon for a leaner option.
- Add extra green onions or chives for a more pronounced fresh bite.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a microwave or stovetop.
- Serve with fresh bread, over rice, or with a side of steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1/8th of recipe (about 1/2 cup)
- Calories: 320
- Sugar: 1g
- Sodium: 750mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 110mg
