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Creamy Crockpot Crack Chicken – Cozy Dinner Recipe

Crockpot crack chicken cooks low and slow with ranch seasoning, then gets stirred with cream cheese, sharp cheddar, crisp bacon, and green onions. The result is creamy, savory shredded chicken made in a 6-quart slow cooker.
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Prep Time 15 minutes
Cook Time 5 hours 35 minutes
Total Time 5 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices bacon cut crosswise into 1/2-inch pieces
  • 0.5 cup low-sodium chicken broth
  • 2 lb boneless, skinless chicken breasts
  • 1 packet (1 oz) ranch seasoning mix
  • 0.25 tsp black pepper
  • 1 block (8 oz) cream cheese cut into cubes
  • 1.5 cups sharp cheddar cheese shredded
  • 3 green onions thinly sliced

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, stirring occasionally, until crisp; transfer to a paper towel-lined plate.
  2. Pour the chicken broth into a 6-quart slow cooker, add the chicken, and sprinkle the ranch seasoning and black pepper evenly over it.
  3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the thickest part of the chicken reaches 165°F.
  4. Transfer the chicken to a cutting board and shred it with two forks; add the cream cheese cubes to the slow cooker, cover, and let soften for 10–15 minutes.
  5. Stir the cream cheese into the cooking liquid until smooth, then return the shredded chicken and stir in the cheddar, bacon, and green onions; cover and cook on HIGH for 5–10 minutes, until the cheddar melts.

Notes

For the smoothest sauce, stir the softened cream cheese into the cooking liquid until no lumps remain. Refrigerate leftovers for 3–4 days; freezing is yes, though the sauce may separate slightly when thawed. For a lighter option, use turkey bacon.