Crockpot Crack Chicken
If you haven’t heard of “crack chicken” then you’re in for a real treat! This Crockpot Crack Chicken recipe combines all the usual delicious ingredients of crack chicken (cream cheese, bacon, chicken, shredded cheese, and ranch seasoning) and cooks it slowly in the crockpot where all the flavors get an opportunity to infuse like nobody’s business!
You’re left with flavor packed and creamy crack chicken with melted cheese and pieces of bacon that can be added to sandwiches (closed or open), fresh buns, baguettes…you name it! I’ve even been known to enjoy it by the spoonful…and why not?!
Recipe Notes:
- It’s best to use real bacon crumbled if you can, as bacon bits can sometimes taste a little artificial.
- To get the best results, distribute the cream cheese evenly over the chicken.
- If you have a hand mixer it is a much easier way to shred the chicken, and you can do it right in the Crockpot.
- Feel like experimenting? Try Swiss, Monterey Jack, or Colby instead of or in addition to, the Cheddar.
The word, ‘crack’ is used here because this dish is so delicious…it’s addictive!
In 2007 a reporter named Joe Walker visited a local Fresh Fish and Fry in Michigan. He said their fried chicken was so incredibly addictive it should be called ‘crack chicken’ and put that in his article too. The name stuck… and it’s true…so much so that the creator of this dish started boxing the seasoning and selling it to customers. The original Crack Chicken seasoning is creole inspired and is great on not only chicken, but fish dishes, baked potatoes and wedges too.
Today the word ‘crack’ is often paired with delicious dishes that are just so good you’ll keep wanting more!
In short, no. Some do prefer to use chicken thighs, as they can be juicier due to the higher fat content in this cut of meat. It’s your choice, it will be just as successfully delicious…just make sure you use boneless, skinless chicken thighs – you won’t regret it!
If you enjoy a little more of a ‘kick’ of heat you can use Sriracha Ranch, add one diced Jalapeno, or add some smoked Paprika.
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This crack chicken can be stored in an airtight container in the refrigerator for 3-4 days.
You can also freeze this crockpot crack chicken for up to 3 months in an airtight container. Thaw overnight in the refrigerator before using the next day.
Crockpot Crack Chicken
- Clean and trim chicken, if necessary and lay in single layer in crockpot.
- Pour chicken broth over chicken. Sprinkle with ranch seasoning.
- Cut cream cheese into chunks and lay on top of chicken.
- Cover and cook on low for 5-6 hours or high for 3-4 hours. Remove chicken from crockpot and shred using two forks or a hand mixer.
- Return chicken to crock pot and stir in bacon.
- Sprinkle cheese evenly and cover until cheese is melted.
- Serve with buns, or rice and garnish with green onions if you like.
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Crockpot Crack Chicken
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Ingredients
- 3 pounds boneless skinless chicken breasts
- ½ cup chicken broth regular or low sodium
- 2 packets 1 oz each dry ranch seasoning or homemade
- 2 blocks 8 oz each cream cheese
- 1 cup bacon cooked and crumbled
- 1 ½ cups cheddar cheese shredded
Instructions
- Clean and trim chicken, if necessary and lay in single layer in crockpot.
- Pour chicken broth over chicken. Sprinkle with ranch seasoning.
- Cut cream cheese into chunks and lay on top of chicken.
- Cover and cook on low for 5-6 hours or high for 3-4 hours. Remove chicken from crockpot and shred using two forks or a hand mixer
- Return chicken to crock pot and stir in bacon
- Sprinkle cheese evenly and cover until cheese is melted
- Serve with buns, or rice and garnish with green onions if you like.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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