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Crock Pot Crack Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 129 reviews
  • Author: Harper
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

Crock Pot Crack Chicken is a creamy, cheesy, and flavorful slow cooker recipe featuring tender shredded chicken cooked with ranch seasoning, cream cheese, bacon, cheddar, and green onions. Perfect for an easy weeknight meal served on buns or over rice.

Ingredients

Scale

Chicken

  • 3 boneless, skinless chicken breasts
  • ½ cup chicken broth

Seasoning and Dairy

  • 2 ounces ranch dressing mix (powdered)
  • 16 ounces cream cheese
  • 1 cup cheddar cheese, shredded (or Colby Jack)

Add-ins

  • 8 ounces bacon, cooked and crumbled
  • ½ cup green onion, thinly sliced

Instructions

  1. Add chicken to crock pot: Place the 3 boneless, skinless chicken breasts evenly in the bottom of your crock pot.
  2. Add broth and seasonings: Pour ½ cup chicken broth over the chicken, then add 16 ounces of cream cheese and 2 ounces of ranch dressing mix on top.
  3. Cook the chicken: Cover and cook on HIGH for 3 hours or on LOW for 6 hours until the chicken is fully cooked and tender.
  4. Shred the chicken: Remove the chicken breasts from the crock pot and shred them using two forks. Alternatively, you can shred the chicken directly in the crock pot if preferred.
  5. Mix shredded chicken and sauce: Stir the creamy sauce in the crock pot well and return the shredded chicken back to mix thoroughly.
  6. Add cheese, bacon, and green onions: Fold in 1 cup shredded cheddar cheese, 8 ounces cooked and crumbled bacon, and ½ cup thinly sliced green onions. Stir gently to combine all ingredients.
  7. Serve warm: Serve the crack chicken warm on sandwich buns, over rice, or in bowls as desired.

Notes

  • Use Colby Jack cheese as an alternative to cheddar for a milder flavor.
  • Bacon can be cooked in the oven or on the stovetop until crispy before crumbling.
  • For a thicker sauce, remove the lid during the last 30 minutes of cooking to reduce liquid slightly.
  • Leftovers keep well in the refrigerator for up to 3 days.
  • This recipe can be doubled for a larger batch but may require a larger crock pot.

Nutrition

  • Serving Size: 1 serving (approximately 1/8 of recipe)
  • Calories: 350
  • Sugar: 2g
  • Sodium: 850mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 0.5g
  • Protein: 30g
  • Cholesterol: 90mg

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