This Slow Cooker Crack Chicken is a creamy, cheesy delight made with tender chicken, cream cheese, and ranch seasoning. It’s super easy to make and makes your house smell amazing!
Honestly, who can resist the cheesy goodness? I love serving it on buns or with crackers for a fun dip. Perfect for parties or cozy nights in! 🐔❤️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the main star here, offering a tender texture. If you prefer dark meat, you can swap in boneless thighs. They’re richer in flavor!
Ranch Seasoning: This adds so much flavor! You can use homemade ranch seasoning if you like. You could substitute with Italian seasoning for a different twist, but it will change the taste a bit.
Cream Cheese: Cream cheese gives that rich, creamy texture. Neufchâtel is a great lower-fat alternative, or a dairy-free cream cheese works for those who are vegan.
Chedder Cheese: Cheddar cheese brings a sharp flavor. You could use Monterey Jack or Pepper Jack if you’re looking for something a bit different. Just avoid mozzarella, as it melts differently.
Bacon: Cooked bacon adds a nice crunch. If you want a healthier version, turkey bacon works too. Or skip the meat altogether and add crispy fried onions for crunch!
How Can I Ensure My Chicken Comes Out Perfectly Shredded?
Shredding the chicken at the right time is crucial for the best texture. Here’s how to nail it:
- Cook the chicken until it’s fully done; it should easily fall apart with a fork.
- Use two forks to pull the chicken apart right in the slow cooker. This way, it absorbs more juices.
- If the chicken feels tough, it might need a bit more time. Let it cook longer until tender.
Taking your time here makes all the difference in getting that perfect shredded chicken!
How to Make Slow Cooker Crack Chicken
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 8 oz cream cheese, cubed
- 1 cup cheddar cheese, shredded
- ½ cup cooked bacon, crumbled (plus more for garnish)
- ¼ cup green onions, chopped (plus more for garnish)
- Salt and pepper to taste
- Optional: cooked rice or buns for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then you let your slow cooker do the work! Cook on low for 6-7 hours or on high for 3-4 hours. So, all in all, you’ll be enjoying your delicious Crack Chicken after some patience, but the result is worth it!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts into the slow cooker. Make sure they are evenly spread out so they cook properly. Then, sprinkle the ranch seasoning mix over the chicken, covering them well for maximum flavor!
2. Add Cream Cheese:
Next, add the cubed cream cheese on top of the chicken. Don’t worry if it looks like a big creamy pile; it will melt beautifully as it cooks.
3. Cook It Up:
Cover the slow cooker with the lid and set it to cook. Choose low for a slow, flavorful cook (6-7 hours) or high for a quicker option (3-4 hours). You’ll know it’s done when the chicken shreds easily with a fork.
4. Shred the Chicken:
Once the cooking time is up, carefully remove the lid and shred the chicken right in the slow cooker using two forks. It should be tender and fall apart easily, mixing perfectly with the creamy ranch flavors.
5. Mix In Cheese and Bacon:
Now, stir in the shredded cheddar cheese, crumbled bacon, and chopped green onions. Mix it all together until everything is well blended and the cheese is melted into a gooey goodness.
6. Season to Taste:
Give your crack chicken a taste and add salt and pepper as needed. It should be deliciously seasoned and craving-worthy!
7. Serve and Enjoy:
Serve your crack chicken over a bed of cooked rice or on buns for a tasty sandwich. Don’t forget to garnish with a sprinkle of additional crumbled bacon and green onions for a lovely touch. Enjoy every bite!
Can I Use Frozen Chicken for This Recipe?
Absolutely! You can use frozen chicken breasts; just adjust the cooking time. When using frozen chicken, cook on low for about 7-8 hours or on high for 4-5 hours. It’s important that the chicken is fully cooked, with an internal temperature of 165°F (75°C).
What If I Don’t Have Ranch Seasoning?
If you don’t have ranch seasoning, you can make a simple substitute using equal parts of garlic powder, onion powder, dried dill, and dried parsley. Combine about 2 tablespoons of each and mix it well to achieve a similar flavor profile!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it in the microwave or on the stovetop over low heat until heated through. You can add a splash of milk or cream if it seems too thick!
Can I Make This Crack Chicken Ahead of Time?
Yes, you can prepare this dish ahead of time! After cooking, let it cool completely before transferring it to an airtight container. You can keep it in the fridge for up to 4 days, or freeze it for up to 3 months. Just reheat thoroughly before serving.
