Introduction
Say hello to Crockpot Ranch Chicken — affectionately known as Crack Chicken for good reason. This slow cooker favorite is made with tender shredded chicken, savory ranch seasoning, cream cheese, cheddar, and crispy bacon. It’s rich, comforting, and practically irresistible.
Perfect for meal prep, sandwiches, wraps, or over pasta or rice — you’ll want this creamy chicken on repeat.
Ingredients List
- 2 lbs boneless, skinless chicken breasts
- 2 (8 oz) blocks cream cheese, softened
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced (optional)
- Salt and pepper to taste
Optional Add-Ins
- 1/2 cup sour cream (for extra creaminess)
- 1/2 tsp garlic powder or onion powder
Timing
- Prep Time: 5 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Total Time: Up to 7 hours
Hands-off, ultra-creamy comfort food with just a few ingredients.
Step-by-Step Instructions
Step 1: Assemble Ingredients
Place chicken breasts in bottom of crockpot. Sprinkle with ranch seasoning and place cream cheese blocks on top.
Step 2: Slow Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is cooked and shreddable.
Step 3: Shred and Mix
Remove lid and shred chicken directly in crockpot using two forks. Stir in cream cheese until smooth. Add cheddar cheese, bacon, and green onions. Stir until fully combined and melted.
Step 4: Serve
Serve hot on sandwich buns, in wraps, over rice, pasta, or mashed potatoes.
Nutritional Information (Per Serving)
- Calories: 520
- Protein: 36g
- Carbohydrates: 4g
- Fat: 40g
- Sodium: 940mg
Based on 6 servings. Values may vary by brand and portion size.
Healthier Alternatives for the Recipe
- Use low-fat cream cheese and turkey bacon
- Add spinach or cauliflower rice to bulk it up
- Reduce cheddar for a lighter version
Serving Suggestions
- Sandwich-style on buns or hoagie rolls
- Over egg noodles or spaghetti squash
- With a side salad or steamed veggies for balance
Common Mistakes to Avoid
- Overcooking chicken: Use LOW setting for the juiciest results
- Not shredding well: Thorough shredding helps the chicken absorb the creamy sauce
- Not softening cream cheese: It will melt easier if brought to room temp first
Storing Tips for the Recipe
- Refrigerator: Store in airtight container for 3–4 days
- Freezer: Freeze in individual portions up to 2 months
- Reheat: Warm in microwave or stovetop with a splash of milk if needed
Conclusion
Whether you call it Crack Chicken or simply Crockpot Ranch Chicken, this dish is a go-to for busy nights, potlucks, or meal prep. Easy, cheesy, and full of flavor — it’s a keeper for your weekly dinner rotation.
Pin, save, or share this slow cooker magic — and watch it disappear fast!
FAQs
Q1: Can I use chicken thighs instead of breasts?
Yes! Thighs stay moist and flavorful — just trim excess fat.
Q2: Can I make it dairy-free?
Try using dairy-free cream cheese and shredded cheese alternatives.
Q3: Can I make this on the stovetop or Instant Pot?
Yes! For stovetop, simmer everything in a covered pan and shred when tender. In Instant Pot, cook on HIGH pressure for 15 minutes, then shred.
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