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A slow cooker full of creamy shredded crack chicken topped with crispy bacon, melted cheddar and sliced green onions, with a wooden spoon resting inside

Crockpot Crack Chicken

Creamy slow cooker chicken with cream cheese and ranch seasoning, shredded and tossed with crispy bacon and cheddar.
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Prep Time 10 minutes
Cook Time 6 hours
melting cheese 10 minutes
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 335
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts thawed (900 g)
  • 1/4 cup low-sodium chicken broth (60 ml)
  • 1 packet dry ranch seasoning mix 1 ounce (28 g), or 3 tablespoons homemade
  • 8 ounces cream cheese full fat, cubed (225 g)
  • 8 slices bacon cooked crisp and crumbled
  • 1 cup sharp cheddar cheese freshly shredded (100 g)
  • 3 green onions sliced

Method
 

  1. Arrange the chicken in a single layer in the slow cooker and pour the broth around it.
  2. Sprinkle with the ranch seasoning and top with the cubed cream cheese.
  3. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken reaches 165°F (74°C) and shreds easily.
  4. Meanwhile, cook the bacon until crisp, then drain and crumble.
  5. Shred the chicken in the slow cooker with two forks and stir until the sauce is smooth.
  6. Stir in most of the bacon and cheddar, cover for 10 minutes until melted, then top with the remaining bacon, cheese and green onions.

Notes

Homemade ranch: 1 tablespoon dried parsley, 1 teaspoon each dried dill, garlic powder, onion powder and dried chives, 1/2 teaspoon each salt and pepper.
Food safety: Use fully thawed chicken and cook to 165°F (74°C).
Freezer: Freeze cooled leftovers for up to 3 months.
Nutrition is an estimate per serving, without buns or sides.