Crockpot Crack Chicken
This Crockpot Crack Chicken recipe is an addictively delicious and easy-to-make meal perfect for busy weeknights or potlucks. Tender chicken is slow-cooked in a creamy, cheesy, and bacon-filled sauce that will have everyone asking for seconds.
Equipment
- Crockpot (slow cooker)
- Cooking spray
- Medium bowl
- Spoon or spatula
- Measuring cups
- Measuring spoons
- Two forks (for shredding)
- Optional: Hand mixer or stand mixer
- Knife
- Cutting board
Ingredients
- 2 lbs boneless, skinless chicken breasts
- ½ cup milk or chicken broth
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled or 6 oz of real bacon bits
- ¼ cup chopped green onions, for garnish optional
- Salt to taste
- Pepper to taste
Instructions
- Lightly grease your crockpot with cooking spray.
- Place the chicken breasts in the bottom of the crockpot in a single layer.
- In a medium bowl, beat the softened cream cheese with the dry ranch dressing mix until smooth and well combined. Add a tablespoon of milk if needed to thin the mixture.
- Spread the cream cheese mixture evenly over the chicken breasts.
- Pour the milk or chicken broth over the cream cheese-covered chicken.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreddable.
- Once the chicken is cooked, use two forks to shred it directly in the crockpot.
- Stir in the shredded cheddar cheese and crumbled bacon until well combined and the cheese is melted.
- Put the lid back on the crockpot for about 5-10 minutes, or until the cheese is completely melted and bubbly.
- Sprinkle with chopped green onions, if desired.
- Serve hot on buns, over rice, in lettuce wraps, or as a dip.
Notes
For best results, use high-quality bacon for optimal flavor. Ensure cream cheese is fully softened for a smooth sauce. Adjust the amount of cheese and bacon to your liking. To add a kick, include a pinch of red pepper flakes. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2-3 months. Thaw completely before reheating.