Name: Crockpot Crack Chicken
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 packet dry ranch dressing mix; 8 oz cream cheese, softened; ½ cup milk or chicken broth; 1 cup shredded cheddar cheese; 6 slices bacon, cooked and crumbled (or 6 oz real bacon bits); ¼ cup chopped green onions (optional, for garnish); Salt, to taste; Black pepper, to taste

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Why You’ll Love This Recipe

I like this recipe because it’s indulgent and satisfying but also incredibly simple. The crockpot keeps the chicken juicy and tender, and the cheesy bacon ranch combo makes it almost irresistible. It’s versatile too—sometimes I make it as a sandwich filling, other times I use it as a topping for baked potatoes or even scoop it up with tortilla chips.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs boneless, skinless chicken breasts
½ cup milk or chicken broth
1 (8 oz) block cream cheese, softened
1 (1 oz) packet dry ranch dressing mix
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled (or 6 oz real bacon bits)
¼ cup chopped green onions (optional, for garnish)
Salt, to taste
Pepper, to taste

Directions

I lightly grease my crockpot with cooking spray.
I place the chicken breasts in a single layer at the bottom of the crockpot.
In a medium bowl, I beat the softened cream cheese with the ranch seasoning mix until smooth, adding a splash of milk if needed.
I spread the cream cheese mixture evenly over the chicken.
I pour the milk or chicken broth over everything.
I cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and shreddable.
I shred the chicken directly in the crockpot using two forks.
I stir in the cheddar cheese and bacon until melted and combined.
I cover for another 5–10 minutes, until the cheese is bubbly.
I sprinkle with green onions before serving.

Servings and timing

This recipe makes 6 servings. Prep time takes about 10 minutes, and the crockpot cook time is 6–8 hours on low or 3–4 hours on high.

Variations

I sometimes swap cheddar for pepper jack for extra spice.
For a lighter version, I use Greek yogurt instead of cream cheese.
I like to add a dash of red pepper flakes or hot sauce for heat.
I’ve served it in lettuce wraps when I want a low-carb option.
For game day, I keep it in the crockpot and serve it as a dip with tortilla chips.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth or milk if the sauce has thickened. It also freezes well for up to 2–3 months; I thaw completely before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I sometimes use boneless thighs—they’re more flavorful and stay juicy, but both work well.

Can I make this ahead of time?

Yes, I often prep the cream cheese mixture and bacon in advance, then assemble everything in the crockpot when I’m ready.

Can I double this recipe?

Definitely—I just use a larger crockpot and double the ingredients to feed a crowd.

What’s the best way to serve crack chicken?

I like it on buns as sandwiches, but it’s also great over rice, pasta, baked potatoes, or even on its own with veggies.

Can I make this recipe without ranch mix?

Yes, I can season the cream cheese with garlic powder, onion powder, dill, parsley, and chives for a homemade ranch flavor.

Conclusion

This crockpot crack chicken is one of those set-it-and-forget-it meals that always comes out delicious. The combination of creamy cheese, smoky bacon, and savory ranch makes it a crowd-pleaser for family dinners, potlucks, or game day spreads. Once I tried it, I knew it would be a regular in my slow cooker rotation.

Crockpot Crack Chicken