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Crock Pot Crack Chicken Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 5 hours 30 minutes
  • Total Time: 5 hours 40 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Description

Crock Pot Crack Chicken is a creamy, cheesy, and flavorful shredded chicken dish made effortlessly in the slow cooker. Perfect as a hearty main, it combines tender chicken breasts with ranch seasoning, cream cheese, bacon, and cheddar, and is easily served on its own, over rice, on buns, or with your favorite sides.

Ingredients

Units Scale

  • Main Ingredients

  • 2 pounds boneless skinless chicken breasts (about 3-4 breasts depending on size)
  • 1 ounce packet ranch seasoning mix
  • 16 ounces cream cheese, cubed
  • 1 cup bacon crumbles
  • 2 cups shredded cheddar cheese, divided

Instructions

  1. Prepare and Layer Ingredients: Spray the bottom of your slow cooker with non-stick cooking spray. Add the chicken breasts to the slow cooker, and sprinkle the ranch seasoning over the top. Place the cubes of cream cheese evenly over the chicken.
  2. Slow Cook: Place the lid on the slow cooker. Cook on LOW for 5 1/2 hours, ensuring you do not open the lid during cooking for best results. If you are short on time, you can cook on HIGH for 3 hours.
  3. Shred Chicken and Mix: Once cooked, use two forks to shred the chicken directly in the slow cooker. Make sure to mix it thoroughly into the softened cream cheese until well combined.
  4. Add Bacon and Cheese: Stir in the bacon crumbles and about 1 1/2 cups of the shredded cheddar cheese, ensuring they are well incorporated.
  5. Melt Cheese: Sprinkle the remaining cheddar cheese over the top. Cover the slow cooker and let the cheese melt for about 10 minutes before serving. Alternatively, you can mix in all the cheese at once if you prefer.
  6. Serve: Serve the crack chicken on its own, on a bun, or over rice. Garnish with green onions, extra bacon crumbles, or your favorite toppings as desired.

Notes

  • This dish is extremely versatile; try serving it over tortillas, lettuce wraps, mashed potatoes, cauliflower rice, or sweet potatoes.
  • Leftover crack chicken can be refrigerated for 2-3 days or frozen in an airtight container for up to 2-3 months.
  • Feel free to adjust the cheese and bacon levels to taste, and top with green onions or herbs for added flavor.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 570
  • Sugar: 2g
  • Sodium: 1160mg
  • Fat: 40g
  • Saturated Fat: 19g
  • Unsaturated Fat: 17g
  • Trans Fat: 1g
  • Carbohydrates: 6g
  • Fiber: 0g
  • Protein: 43g
  • Cholesterol: 170mg

Find it online: https://emilyquickdinners.com/crock-pot-crack-chicken-recipe/