Go Back
CROCK POT CRACK CHICKEN centered hero view, clean and uncluttered
Yesica Andrews

Crock Pot Crack Chicken Recipe Easy Delicious Dinner

This Crock Pot Crack Chicken is a creamy, comforting dish made with tender shredded chicken, cream cheese, ranch seasoning, crispy bacon, and cheddar cheese. Perfect for an easy dinner, weeknight meal, or family dinner, it’s a simple recipe that brings true comfort food to your table with minimal effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 portions
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 0.75 cup cooked bacon pieces
  • 8 oz cream cheese softened at room temperature for 30 minutes before using
  • 10.5 oz unsalted cream of chicken soup 1 can
  • 0.5 cup low-sodium chicken broth
  • 1 oz dry ranch dressing seasoning packet
  • 1.5 cup shredded cheddar cheese freshly shredded from a block for best melting results

Method
 

  1. Take the cream cheese out of the fridge and leave it on the counter for at least 30 minutes to soften.
  2. Arrange the chicken breasts in a single layer at the bottom of your 6-quart slow cooker, then sprinkle the cooked bacon evenly on top.
  3. In a medium saucepan set to medium heat, combine the softened cream cheese, cream of chicken soup, chicken broth, ranch seasoning, and cheddar cheese.
  4. Stir the mixture constantly with a whisk over medium heat until everything is melted together into a smooth, lump-free sauce, about 5 minutes.
  5. Pour this creamy ranch sauce over the chicken and bacon, making sure all pieces are fully covered.
  6. Cover your slow cooker and let it cook on LOW for 4 to 6 hours, until the chicken is thoroughly cooked and shreds easily.
  7. Once done, shred the chicken right in the slow cooker using two forks, then mix it well into the sauce.
  8. Serve hot over your choice of rice, mashed potatoes, or pasta, and garnish with extra cheddar or fresh herbs if you like.

Notes

  • Make sure to soften the cream cheese beforehand to avoid lumps in the sauce. Freshly shred cheddar cheese from a block for the best melt and texture. You can swap chicken breasts for thighs for even juicier results. Using frozen chicken is possible; just increase cooking time by an hour. Store leftovers in the fridge up to 4 days or freeze for up to 3 months.