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A bowl of creamy, shredded Slow Cooker Crack Chicken topped with bacon and green onions.

Slow Cooker Crack Chicken

This is the ultimate 'dump, go, and done' recipe for a creamy, cheesy, and bacon-studded shredded chicken. Tender chicken is slow-cooked to perfection in a rich and tangy sauce of cream cheese and ranch seasoning, making it an incredibly versatile and flavorful dish for any occasion.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8
Course: Appetizer, Main Course, Sandwich Filling
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 8 slices bacon, cooked until crispy and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup chicken broth optional
  • 2 tablespoons freshly sliced green onions or chives, for garnish

Equipment

  • Slow cooker
  • Frying pan
  • Two forks (for shredding)
  • Knife
  • Cutting board
  • Measuring cups

Method
 

  1. Place the chicken breasts in a single layer at the bottom of your slow cooker.
  2. Scatter the cubed cream cheese over the chicken, then sprinkle the entire packet of dry ranch seasoning evenly over the top. If using, pour in the optional chicken broth.
  3. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The low setting is recommended for the most tender results.
  4. Once the cooking time is complete, the chicken should be fully cooked and tender. Shred the chicken directly in the slow cooker using two forks.
  5. Stir the shredded chicken and melted cream cheese together until a creamy sauce forms and coats the chicken.
  6. Add the shredded cheddar cheese and most of the crumbled bacon (reserving a small amount for garnish). Stir until the cheese is completely melted and gooey.
  7. Serve warm, garnished with the remaining crumbled bacon and fresh green onions.

Notes

For the best results, use a block of full-fat cream cheese that has been softened to room temperature to prevent a lumpy sauce. If a lot of liquid accumulates during cooking, you can drain some of it before adding the cheese and bacon. This recipe is highly versatile; try adding a dash of hot sauce for heat, or serve it on buns, in lettuce wraps, over baked potatoes, or mixed with pasta.