Crock Pot Crack Chicken
This creamy, cheesy Crock Pot Crack Chicken is a no-fuss, crowd-pleasing meal that's perfect served as a sandwich, over rice, or as a dip.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1 package cream cheese, softened slightly (8 oz)
- 1 packet ranch seasoning mix (approximately 1 oz)
- 1 cup shredded cheddar cheese sharp or mild
- 6 slices cooked turkey bacon, crumbled substitute turkey bacon for lower fat
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Instructions
Preparation
- Place the chicken breasts in the bottom of your crock pot in an even layer. Season lightly with salt and pepper.
- Top the chicken with the block of cream cheese and sprinkle the ranch seasoning evenly over everything.
- Cover and cook on low for about 6 hours, until the chicken is cooked through and shreds easily with two forks. (If using high, check at 3–4 hours.)
- Remove the lid, shred the chicken directly in the crock pot with two forks, mixing it into the cream cheese and juices.
- Stir in the cup of shredded cheddar until fully melted and incorporated.
- Fold in the crumbled turkey bacon and sliced green onions, reserving a little garnish if you like. Taste and adjust seasoning.
- Serve warm on its own, spooned over rice, piled into toasted buns for sandwiches.
Notes
For a lighter version, use reduced-fat cream cheese and reduced-fat cheddar. Shredded rotisserie chicken can replace raw breasts if you’re short on time — add at the final step and warm through.