Description
How to make Easy Crock Pot Crack Chicken with tender chicken, creamy ranch, and bacon that’s perfect for a weeknight dinner.
Ingredients
Scale
- Main Components:
- 2 pounds boneless, skinless chicken breasts
- 8 ounces (1 block) full-fat cream cheese, softened
- 1 cup low-sodium chicken broth
- 1 (1-ounce) packet ranch seasoning mix
- 8 slices thick-cut bacon
- Flavor Enhancers & Creaminess:
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Seasonings:
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- Finishing Touches:
- 1/2 cup extra shredded sharp cheddar cheese, for topping
- 1/4 cup fresh green onions, sliced, for topping
- 1/4 cup cooked bacon bits, for topping
Instructions
- Prep Pot: Place chicken breasts in your slow cooker. Pour in chicken broth, ranch seasoning, garlic powder, onion powder, salt, and pepper. This creates the foundational flavor for our Easy Crock Pot Crack Chicken.
- Add Cream Cheese: Nest the softened block of cream cheese directly on top of the chicken and seasoning mixture. Avoid stirring it in at this stage; it will melt down beautifully to create a rich, creamy sauce.
- Cook Chicken: Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours, until the chicken is incredibly tender and easily shredded with two forks. This ensures perfectly moist chicken for your dish.
- Shred & Mix: Once cooked, shred the chicken directly in the pot using two forks. Stir in the 1 cup of shredded sharp cheddar cheese until fully melted and emulsified with the creamy sauce.
- Crispy Bacon: While the chicken cooks, prepare your bacon. Cook the 8 slices until delightfully crispy, then crumble them into small bits. These crunchy bits are key for the texture of this Easy Crock Pot Crack Chicken.
- Combine Flavors: Stir the cooked and crumbled bacon bits into the shredded chicken mixture in the crock pot. Ensure everything is well incorporated, infusing every bite with smoky, savory depth.
- Garnish & Serve: Garnish your finished Easy Crock Pot Crack Chicken generously with the extra shredded cheddar, fresh green onions, and more bacon bits. Serve warm on buns, with rice, or over pasta for pure comfort.
Notes
Cook chicken until incredibly tender and easily shredded to prevent dry, tough results.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat with a splash of broth.
Substitute sharp cheddar with Monterey Jack or Colby Jack for a milder, equally creamy cheese sauce.
Serve warm on brioche buns, over rice or pasta, or in tortillas, with fresh green onions.
Prep raw chicken, broth, and seasonings in the slow cooker liner and refrigerate for up to 24 hours.
**Allergy Information:** Dairy, Eggs, Gluten, Soy