If you’ve never tried Crock Pot Crack Chicken, you’re in for a delicious surprise. This dish is the ultimate comfort food: tender shredded chicken, creamy ranch-flavored sauce, crispy bacon, and gooey melted cheese—what’s not to love?
Whether you’re feeding a hungry family or just want a cozy meal that basically cooks itself, this recipe delivers every single time. Plus, it only takes a few minutes of prep and the slow cooker does the rest.
This viral slow cooker crack chicken recipe has earned a cult following for good reason. It’s rich, cheesy, loaded with flavor, and crazy versatile. My crack chicken version kicks things up a notch by using freshly shredded cheddar, real cooked bacon, and a generous sprinkle of green onions for that perfect finish. Whether you serve it as a sandwich, a dip, one bite and you’ll see why it’s called “crack” chicken!
Why You’ll Love This Slow Cooker Crack Chicken
- It’s a dump-and-go dream. Minimal prep, no babysitting. Toss everything in the Crock Pot and let the magic happen.
- So creamy and cheesy. With cream cheese and sharp cheddar, every bite is loaded with flavor.
- Family-friendly and crowd-pleasing. Even picky eaters devour this one!
- Perfect for meal prep. Make a big batch and use it throughout the week in wraps, sandwiches, or over rice.
Ingredients
- 2.5 pounds boneless skinless chicken breasts
- ½ cup low sodium chicken broth (plus extra if needed)
- 1 ½ packets (about 1.5 oz) ranch seasoning mix
- 16 oz cream cheese, cubed
- 10 slices of cooked bacon, chopped (divided)
- 1 ½ cups freshly shredded cheddar cheese
- Sliced green onions (for garnish)
How to Make Crack Chicken in Crockpot
Layer the chicken: Place the chicken breasts in a single layer in your 7-quart slow cooker.
Add seasoning and cream cheese: Pour in the chicken broth, sprinkle the ranch seasoning evenly over the top, and dot the cubed cream cheese on top of the chicken.
Slow cook it: Cover with the lid and cook on LOW for 5–6 hours or HIGH for 2–3 hours, until the chicken is tender and fully cooked through.
Shred the chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks.
Mix it all together: Return the shredded chicken to the pot and stir it into the melted cream cheese mixture. If the mixture is too thick or dry, stir in a splash of extra chicken broth to loosen it up.
Add bacon and cheese: Stir in half of the chopped cooked bacon. Then sprinkle the shredded cheese on top, along with the remaining bacon and sliced green onions.
Let it melt: Cover for a few minutes until the cheese is completely melted and gooey.
Serve and enjoy! Scoop onto hamburger buns, spoon over mashed potatoes, serve with chips, or enjoy it straight from the bowl!
Storage & Reheating
- To Store: Let leftovers cool completely before storing in an airtight container in the fridge. Keeps well for up to 3 days.
- To Reheat: Gently reheat in the microwave or on the stovetop with a splash of broth or milk to bring back the creaminess.
- To Freeze: You can freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Decorating & Serving Tips
- Sprinkle extra green onions and freshly cracked black pepper on top just before serving for a pop of color and a little bite.
- Serve on toasted brioche buns or slider rolls for parties.
- For a fun appetizer twist, serve it warm with tortilla chips or celery sticks as a hearty dip!
Recipe Variations
- Spicy Crack Chicken: Add red pepper flakes, diced jalapeños, or a few dashes of hot sauce to the mix.
- Crack Chicken Dip: Use extra chicken broth to thin the mixture and serve as a warm dip.
- Swap the cheese: Monterey Jack, Pepper Jack, or Colby Jack are all great melted cheese alternatives.
- Use thighs instead: Chicken thighs are juicier and more forgiving if you tend to forget the Crock Pot is on!
FAQs
Can I make this with frozen chicken?
It’s best to thaw chicken first to ensure safe and even cooking. However, if using frozen, increase the cooking time and make sure the internal temp hits 165°F (75°C).
Can I use a ranch dressing bottle instead of seasoning mix?
Not recommended—it will change the texture and make the sauce too runny. Stick to dry ranch mix for the best consistency.
How do I make this spicier?
Add ½ teaspoon of cayenne, a chopped jalapeño, or a dash of your favorite hot sauce before cooking.
What’s the best way to serve this for a party?
Keep it warm in the slow cooker on “keep warm” mode and serve with slider buns, tortilla chips, or even in lettuce cups for a low-carb option.
This Crock Pot Crack Chicken is creamy, cheesy, comforting, and ridiculously easy to make. Whether you need a simple weeknight dinner, a crowd-pleasing party dip, or something hearty for meal prep, this recipe has you covered. Trust us—one bite, and your whole family will be hooked!
More Crock Pot Dinner Ideas
Easy Crock Pot Chili Recipe
Easy Dump and Go Fall Crock Pot Lazy Dinner Recipes
Slow Cooker White Chicken Chili
Crock Pot Crack Chicken Recipe
This Crock Pot Crack Chicken is the ultimate creamy, cheesy comfort food! Loaded with shredded chicken, ranch seasoning, crispy bacon, and melted cheddar, it’s a family favorite that’s perfect for busy weeknights or game day. Just toss everything in the slow cooker and let it work its magic!
6
servings10
minutes5
hoursKeep the screen of your device on
Ingredients
2.5 pounds 2.5 boneless skinless chicken breasts
1/2 cup 1/2 low sodium chicken broth, more as needed
1 1/2 packets 1 1/2 ranch seasoning mix
16 ounces 16 cream cheese, cut into cubes
10 slices 10 cooked and chopped bacon, divided
1 1/2 cups 1 1/2 freshly shredded cheddar cheese
Sliced green onions, for garnish
Directions
- Place chicken breasts in a single layer into the bottom of a 7qt slow cooker pot.
- Pour in the chicken broth and top the breasts with ranch seasoning mix.
- Add the cubes of cream cheese. Cover with lid and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.
- Remove the cooked chicken breasts and transfer to a chopping board. Shred into bite-sized chunks using two forks.
- Return the shredded chicken into the slow cooker and stir into the cream cheese and broth. If it’s too dry, adjust it now by adding a little more chicken broth and stirring it in.
- Add HALF the bacon and stir it into the mixture.
- Top with shredded cheese, the remaining cooked bacon, and green onions.
- Once the cheese has melted, serve and enjoy! You can eat it as is, with a side of vegetables, over mashed potatoes, or as a sandwich with a side of chips.
Notes
- Boneless skinless chicken thighs will also work in this recipe.