This creamy crack chicken is one of the recipes friends and family ask me for the most. I love bringing it to parties and potlucks, or serving it when people come over. Making crack chicken in a Crock Pot is just so simple–it’s a hands-off, set it and forget it recipe! Use it as a sandwich filling, dip, or served over rice.
What’s in this Slow Cooker Crack Chicken Recipe?
This simple recipe for crack chicken only requires a few basic ingredients to make!
Chicken: Use boneless, skinless chicken breasts–it’s the best for shredding! Boneless thighs can be used too. Cream Cheese: This makes the mixture super creamy. Let it sit out on the counter to soften prior to using. Ranch Seasoning: Use 1 packet of dry ranch seasoning mix for that signature savory and tangy flavor. Cheese: Use a mix of shredded sharp cheddar and mozzarella. Bacon: Use cooked bacon and chop into smaller pieces. Packaged bacon crumbles work in a pinch. Chicken Broth: I recommend using low-sodium broth to cut down on saltiness. You can use vegetable broth or water instead (though water will give a less flavorful result). Green Onions: Sliced green onions add some texture and fresh, herby flavor.
How to Store and Reheat
Store leftover crockpot crack chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop until hot.
Notes and Tips
I highly recommend slow-cooking the chicken on the LOW setting so that it doesn’t dry out. For a less creamy version, reduce the chicken broth amount to ¼ cup. Serve Crockpot crack chicken over white or brown rice, with fluffy dinner rolls, as sandwiches on toasted hamburger buns, over mashed potatoes, inside a burrito wrapper, atop baked potatoes, over pasta or noodles, in lettuce wraps, or on a fresh salad. It’s also delish with crackers, chips, and veggies as a dip!
How to Make Crack Chicken in a Crockpot
Cook the Chicken: Spray the pot of a 6-quart crockpot with nonstick spray. Place 1½ pounds of boneless, skinless chicken breasts inside the slow cooker, then pour ½ cup of low-sodium chicken broth over the chicken, and sprinkle 1 ounce of ranch seasoning on top. Cover the crockpot and cook on low heat for 4 hours. Shred the Chicken: When the chicken is done cooking, use two forks to shred it in the broth. Pull the forks through the meat in opposite directions until you get small, shredded pieces to your liking. Add Cheese: Add 8 ounces of cubed cream cheese, ½ cup of shredded cheddar cheese, and ½ cup of shredded mozzarella cheese to the pot. Place the lid on the slow cooker and allow the cheeses to melt for about 10 minutes. Add Bacon and Green Onion: Remove the lid and stir, then add in 4 ounces of cooked bacon and ¼ cup of sliced green onions. Garnish and Serve: Place the lid back on the slow cooker for 5-10 minutes, then serve garnished with an additional 4 ounces of cooked bacon and ¼ cup of green onions. Serve creamy crack chicken straight from the Crockpot, as sandwiches, with rice, or however you like!
title: “Crockpot Crack Chicken Recipe” ShowToc: true date: “2024-11-21” author: “Kevin Henry”
Why We Love This Crockpot Crack Chicken Recipe
This shredded crockpot version of our favorite baked ranch chicken puts a new spin on a classic. Cream cheese and cheddar cheese add a deliciously creamy element to the dish that’ll make your mouth water!
Variations on Slow Cooker Crack Chicken
There are so many ways to change up this crockpot crack chicken recipe. Add some heat by mixing in chopped jalapeños, red pepper flakes, or a dash of Buffalo sauce. Or instead of using ranch seasoning mix, try using a packet of French onion soup mix, Italian seasoning, or taco seasoning for a different flavor twist. You could also mix in some BBQ sauce for a zesty flavor.
How to Store and Reheat
Store leftover crockpot crack chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until hot.
How to Freeze
Freeze slow cooker crack chicken in individual portions in airtight containers or Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating gently in the microwave or on the stovetop until hot.
Serving Suggestions
This cheesy crack chicken is delicious as a sandwich served with french fries and creamy coleslaw. You can also make wraps or add this chicken to a cobb salad, or serve it simply over mashed potatoes with a side of roasted Brussels sprouts!
More Ranch Chicken Recipes To Try
Crispy Ranch Chicken Bacon Ranch Chicken Salad Chicken Bacon Ranch Pasta Crockpot Ranch Chicken Cheddar Bacon Ranch Chicken Bacon Crusted Chicken with Ranch Potatoes Chicken Ranch Wrap King Ranch Chicken Casserole Ranch Chicken Pasta Salad
How to Make Crockpot Crack Chicken Step by Step
Fill the Crockpot: Add 2 pounds of boneless, skinless chicken breast, 16 ounces (2 bricks) of cream cheese, and 1 ounce (1 packet) of ranch seasoning to your crockpot. Cook the Chicken: Cover and set to low for 6-7 hours or high for 4 hours. Shred the Chicken: Take two forks and shred the chicken. Stir the Mixture: Stir the mixture until well combined. Top and Serve: Top with 1 cup of freshly shredded cheddar cheese, 8 strips of crumbled cooked bacon, and 5 sliced scallions. Cover the crockpot and cook on high for 5-10 minutes until the cheese is melted. Serve on 6 hamburger buns.
