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Crockpot Crack Chicken - Creamy, Cheesy, and Comforting

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (or thighs)
  • 1 packet ranch seasoning mix (about 1 ounce) or 3 tablespoons homemade ranch mix
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 8 ounces cream cheese, cut into cubes, softened
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 1/2 cups shredded cheddar cheese, divided
  • 6 slices bacon, cooked crisp and crumbled
  • 1/3 cup sliced green onions (scallions)
  • Optional: 1–2 tablespoons hot sauce or 1/2 teaspoon smoked paprika
  • Optional for serving: buns, rice, pasta, tortillas, or lettuce leaves

Method
 

  1. Prep the slow cooker: Lightly spray the crock with cooking spray or line with a slow-cooker liner to make cleanup easy.
  2. Layer the base: Place the chicken in the crockpot. Sprinkle ranch seasoning, garlic powder, onion powder, and black pepper evenly over the top.
  3. Add moisture and creaminess: Pour in the chicken broth. Scatter the cubed cream cheese over the chicken so it melts evenly.
  4. Cook low and slow: Cover and cook on Low for 4–6 hours or on High for 2–3 hours, until the chicken is cooked through and shreds easily with two forks.
  5. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return it to the crock and stir to combine with the creamy sauce.
  6. Add the cheese: Stir in 1 cup of the shredded cheddar until melted. If using hot sauce or smoked paprika, add it now and taste for seasoning.
  7. Finish with bacon and onions: Fold in most of the crumbled bacon and green onions, reserving a little for garnish. Sprinkle the remaining 1/2 cup cheddar on top. Cover for 5–10 minutes to melt.
  8. Serve: Garnish with the remaining bacon and green onions. Serve hot on buns, over rice, with pasta, in tortillas, or spooned onto lettuce wraps.