If you’re looking for a dinner that’s creamy, cheesy, and so deliciously addicting, look no further—Crock Pot Crack Chicken is here to save the day! It’s unbelievably easy to make, and whether you serve it on buns or enjoy it as-is, it’s always a hit. Seriously, once you try it, your family will be hooked!
We’ve been in a chicken dinner rut lately, constantly relying on the same old recipes. Don’t get me wrong—chicken breasts are versatile and perfect for creating your family’s favorite meals, but I was stuck in a cooking cycle. Grilled chicken salads were getting old, chicken parmesan was losing its charm, and frankly, we were all bored with the same dishes.
That’s when I decided to get creative and stumbled upon this absolute gem—Crock Pot Crack Chicken. And trust me, this recipe is a game-changer. It’s cheesy, tender, and features one of my all-time favorite ingredients—BACON! It’s just as addicting as it sounds, and I’m convinced you could eat it every week and never get tired of it.
What is Crack Chicken?
A quick Google search of “crack chicken” will lead you down a rabbit hole of cheesy, irresistible recipes. The name “crack” refers to the fact that these dishes are incredibly addictive—so good that you’ll be going back for seconds (and maybe thirds!). The popular Crack Dip, a blend of ranch seasoning, crumbled bacon, and cheddar cheese, has been a potluck favorite for years. We’ve taken that classic combination and turned it into a full meal.
Slow cooker crack chicken stays true to the original flavors—ranch seasoning, bacon, and cheddar—making it the perfect dinner your family will ask for over and over again.
How to Make Crock Pot Crack Chicken
As with most of my go-to crockpot recipes, this one is all about convenience. I love recipes that I can toss into the crockpot in the morning and have dinner ready by the time we get home from a busy day. It’s super simple—just add the ingredients, let the slow cooker do its magic, and you’ll be set!
If you have the time, you can start this in the morning and cook it on low. If you’re in a pinch and need it quicker, you can cook it on high for 3 hours.
Here’s how to make it:
- Start by adding the chicken breasts to your crock pot.
- Add the chicken broth, cream cheese, and ranch dressing mix. Set the crockpot to HIGH for 3 hours or LOW for 6 hours.
- Once the chicken is cooked, pull it out and shred it using two forks. You can do this directly in the crockpot, but I find it’s easier to shred it on a plate.
- In the crockpot, you’ll have a creamy, “ranchy” sauce—give it a quick stir to mix. Then, add the shredded chicken back into the sauce.
- Add the shredded cheese, crumbled bacon, and green onions. Mix everything well, and serve warm on sandwich rolls or in bowls.
Ingredients:
- 3 boneless, skinless chicken breasts
- ½ cup chicken broth
- 2 ounces ranch dressing mix (powdered)
- 16 ounces cream cheese
- 8 ounces bacon, cooked and crumbled
- 1 cup shredded cheddar cheese (or colby jack)
Instructions:
- Add chicken breasts to the crockpot.
- Pour in chicken broth, cream cheese, and ranch seasoning. Set the crockpot to HIGH for 3 hours or LOW for 6 hours.
- Once the chicken is cooked, shred it using two forks.
- Stir the sauce in the crockpot and add the shredded chicken back in.
- Add the shredded cheese and crumbled bacon. Mix everything together and serve on buns or in bowls.
Enjoy this creamy, cheesy dish that will disappear faster than you can say “Crack Chicken”!
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