Crockpot Crack Chicken
This crack chicken is creamy, cheesy, and packed with flavor, prepared effortlessly in a crockpot — perfect for sandwiches, bowls, or dips.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 8 oz cream cheese softened if possible
- 1 cup shredded cheddar cheese
- 6 slices cooked turkey bacon crumbled
- 1/4 cup green onions chopped (for garnish)
- 1/2 cup chicken broth
- Salt and pepper to taste
Instructions
Preparation
- Place the chicken breasts in an even layer in the crockpot.
- Sprinkle the ranch seasoning mix evenly over the chicken.
- Dollop the cream cheese on top and pour the chicken broth around (not directly on) the cream cheese.
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken reaches an internal temperature of 165°F.
- Remove the lid, shred the chicken with two forks (use a hand mixer) right in the crockpot.
- Stir in the shredded cheddar cheese and crumbled turkey bacon until melted and combined.
- Taste and season with salt and pepper if needed. Garnish with chopped green onions and serve.
Notes
Store in the refrigerator for 3–4 days or freeze for up to 3 months. Reheat gently to maintain texture.