Go Back
CROCK POT CRACK CHICKEN centered hero view, clean and uncluttered
Olivia Farnsworth

Crock Pot Crack Chicken Easy Comforting Weeknight Dinner

This Crock Pot Crack Chicken is a creamy and satisfying comfort food perfect for an easy dinner or weeknight meal. Made with tender shredded chicken, cream cheese, ranch seasoning, crispy bacon, and cheddar cheese, it’s a simple recipe that’s sure to become a family dinner favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 portions
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 0.75 cup cooked bacon pieces
  • 8 oz cream cheese softened at room temperature for 30 minutes before using
  • 10.5 oz unsalted cream of chicken soup 1 can
  • 0.5 cup low-sodium chicken broth
  • 1 oz dry ranch dressing seasoning packet
  • 1.5 cup shredded cheddar cheese freshly shredded from a block for best melting results

Method
 

  1. Take the cream cheese out of the fridge and let it sit at room temperature until it softens completely.
  2. Lay the chicken breasts evenly in the base of your 6-quart slow cooker, then scatter the cooked bacon pieces on top.
  3. In a medium saucepan set over medium heat, combine the softened cream cheese, cream of chicken soup, chicken broth, ranch seasoning, and the shredded cheddar cheese.
  4. Stir continuously over medium heat until the sauce is smooth, melted, and creamy without lumps, about 5 minutes.
  5. Pour this luscious ranch sauce uniformly over the chicken and bacon in the slow cooker, ensuring everything is well covered.
  6. Cover the slow cooker with its lid and cook on LOW for 4 to 6 hours, until the chicken is fully cooked and can be easily shredded with a fork; avoid using the HIGH setting.
  7. After cooking, shred the chicken right in the slow cooker using two forks, mixing it thoroughly into the cheesy sauce.
  8. Serve the delicious crack chicken over rice, mashed potatoes, or pasta and if you like, garnish with extra cheddar or fresh herbs.

Notes

  • Always let the cream cheese soften at room temperature beforehand to prevent lumps in your sauce. Freshly shredding cheddar cheese from a block ensures the best melt. You can substitute chicken thighs for breasts if you prefer an even more tender texture. Using frozen chicken breasts is possible; just add an extra hour to the cooking time. Store any leftovers in the refrigerator for up to 4 days or freeze for as long as 3 months.