Description
This creamy crockpot crack chicken is an easy, comforting recipe that features tender shredded chicken cooked low and slow with ranch seasoning, cream cheese, cheddar, and bacon. Perfect for a hands-off meal, it’s creamy, cheesy, and packed with flavor, ideal for serving on buns, croissants, or tortillas.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs chicken breasts
- 1 packet ranch dressing mix (approx. 1 oz)
- 1 8 oz block cream cheese
Add-ins
- 1/2 to 3/4 cup cooked crumbled bacon (adjust to taste)
- 1 cup shredded cheddar cheese
- 4 green onions, sliced
To Serve
- Buns, croissants, or tortillas (quantity as desired)
Instructions
- Add Chicken and Seasoning: Place the chicken breasts into the crockpot. Sprinkle the packet of ranch dressing mix evenly over the chicken. Then, place the block of cream cheese on top of the chicken and ranch seasoning.
- Cook Low and Slow: Cover the crockpot and cook on the low heat setting for 6 to 7 hours, allowing the chicken to become tender and infused with the flavors.
- Shred and Mix: After cooking, remove the lid and use two forks to shred the chicken directly in the crockpot. Stir well to incorporate the softened cream cheese throughout the chicken for a creamy texture.
- Add Cheese, Bacon, and Green Onions: Mix in the shredded cheddar cheese, cooked crumbled bacon, and sliced green onions. Stir thoroughly to combine all the ingredients evenly.
- Serve: Spoon the creamy crack chicken onto buns, croissants, tortillas, or your choice of bread for a delicious sandwich or wrap. Enjoy warm.
Notes
- For best results, use fresh cooked bacon rather than packaged to enhance flavor.
- You can adjust the amount of bacon and cheddar cheese to your preference for richness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is versatile and can be enjoyed as a dip as well if served in a bowl.
- If time is limited, chicken thighs can be used for more moistness, adjusting cooking time as needed.