Here is my go-to crock pot crack chicken recipe, with tender shredded chicken, cream cheese, ranch seasoning, and crispy bacon bits all cooked low and slow until it’s creamy and addictive.
This crack chicken is my family’s most requested dinner when we want something easy but satisfying. I usually make extra so we can use the leftovers for sandwiches or wraps the next day. Nothing beats a meal that practically cooks itself, right?
Why You’ll Love This Crack Chicken
- Set-it-and-forget-it convenience – Just toss everything in the crockpot and let it cook while you handle your day – no babysitting required.
- Creamy, addictive flavor – The combination of cream cheese, ranch, bacon, and cheddar creates a rich, comforting taste that lives up to its ‘crack’ nickname.
- Simple ingredients – You probably have most of these pantry staples on hand already, making it perfect for those nights when you need dinner but haven’t planned ahead.
- Family-friendly meal – Kids and adults alike go crazy for this cheesy, bacon-loaded chicken that’s mild enough for little palates but satisfying for grown-ups too.
- Multiple serving options – Serve it over rice, with baked potatoes, in wraps, or even as a dip with crackers – this recipe is as flexible as it is delicious.
What Kind of Chicken Should I Use?
Boneless, skinless chicken breasts are the go-to choice for this recipe, but you’ve got some flexibility here. Chicken thighs work just as well and actually stay more tender during the long cooking process – plus they’re usually more budget-friendly. If you’re using frozen chicken, no need to thaw it first since the slow cooker will handle that for you. Just keep in mind that frozen chicken will add about an hour to your cooking time. Whether you choose breasts or thighs, try to pick pieces that are roughly the same size so they cook evenly.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:
- Chicken breasts: You can easily swap these for chicken thighs, which actually work great in the crockpot since they stay more tender. You could also use a rotisserie chicken – just shred it and add it during the last 30 minutes of cooking.
- Bacon: If you don’t have cooked bacon on hand, turkey bacon works fine, or you can skip it entirely for a lighter version. Ham or even cooked sausage could work too.
- Cream cheese: Regular cream cheese is best here since it creates that creamy texture, but you can try reduced-fat cream cheese if you prefer. Just know it might be slightly less rich.
- Ranch dressing mix: You can make your own ranch seasoning with dried dill, garlic powder, onion powder, and dried parsley, or try onion soup mix for a different flavor twist.
- Cheddar cheese: Feel free to use whatever cheese you have – Monterey Jack, Colby, or even a Mexican cheese blend all work well. Just avoid pre-shredded if possible since it melts better when you shred it yourself.
- Cream of chicken soup: Cream of mushroom soup works as a substitute, or you can make your own with butter, flour, and chicken broth if you want to avoid canned soup.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with crack chicken is adding the cream cheese straight from the fridge, which leads to lumpy, uneven mixing – always let it soften at room temperature for about 30 minutes before adding it to your slow cooker.
Another common error is overcooking the chicken, so stick to 4-6 hours on low heat rather than high heat, as the high setting can make your chicken tough and stringy.
Don’t dump all the ingredients in at once either – mix the cream cheese, soup, broth, and ranch packet together first until smooth, then pour over the chicken for better distribution.
Finally, save the shredded cheddar cheese for the last 30 minutes of cooking time, as adding it too early can cause it to become grainy and separate from the sauce.
What to Serve With Crack Chicken?
This creamy, cheesy crack chicken is perfect served over fluffy white rice or buttery mashed potatoes to soak up all that rich sauce. I love piling it on top of baked sweet potatoes or regular russet potatoes for an easy weeknight dinner that feels really satisfying. You can also serve it with some crusty dinner rolls or garlic bread on the side for extra carb-loading goodness. For a lighter option, try spooning it over steamed broccoli or cauliflower rice, or even stuff it into soft flour tortillas with some lettuce and tomatoes for tasty wraps.
Storage Instructions
Refrigerate: This crack chicken keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep. I love making a big batch on Sunday and using it throughout the week for quick dinners.
Freeze: You can freeze this for up to 3 months in freezer-safe containers or bags. Just make sure to let it cool completely first. The cream cheese might separate a little when you thaw it, but a good stir usually brings it back together nicely.
Warm Up: To reheat from the fridge, just warm it up in the microwave in 30-second intervals, stirring between each one. From frozen, let it thaw overnight in the fridge first, then reheat the same way. You can also warm it up in a saucepan over low heat, stirring frequently to prevent sticking.
| Preparation Time | 10-15 minutes |
| Cooking Time | 240-360 minutes |
| Total Time | 250-375 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2300
- Protein: 180-200 g
- Fat: 135-150 g
- Carbohydrates: 25-35 g
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Ingredients
For the chicken and bacon:
- 4 boneless, skinless chicken breasts
- 3/4 cup cooked bacon pieces
For the creamy ranch sauce:
- 1 package (8 oz) cream cheese
- 1 can (10.5 oz) unsalted cream of chicken soup
- 1/2 cup low-sodium chicken broth
- 1 oz dry ranch dressing seasoning
- 1 1/2 cups shredded cheddar cheese
Step 1: Layer Chicken and Bacon in Slow Cooker
- 4 boneless, skinless chicken breasts
- 3/4 cup cooked bacon pieces
Place the 4 boneless, skinless chicken breasts into the bottom of a 6-quart slow cooker.
Sprinkle the 3/4 cup cooked bacon pieces evenly over the chicken to ensure every bite gets some bacon flavor.
Step 2: Prepare Creamy Ranch Sauce
- 1 package (8 oz) cream cheese
- 1 can (10.5 oz) unsalted cream of chicken soup
- 1/2 cup low-sodium chicken broth
- 1 oz dry ranch dressing seasoning
- 1 1/2 cups shredded cheddar cheese
In a medium saucepan, combine the 1 package (8 oz) cream cheese, 1 can (10.5 oz) unsalted cream of chicken soup, 1/2 cup low-sodium chicken broth, 1 oz dry ranch dressing seasoning, and 1 1/2 cups shredded cheddar cheese.
Cook over medium heat, stirring frequently, until the mixture is smooth, melted, and fully combined.
I like to whisk the sauce thoroughly to make sure there are no lumps of cream cheese for a smooth finish.
Step 3: Assemble and Slow Cook
- chicken and bacon from Step 1
- creamy ranch sauce from Step 2
Pour the prepared creamy ranch sauce (from Step 2) evenly over the chicken and bacon in the slow cooker (from Step 1).
Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or until the chicken is fully cooked and tender.
The sauce will blend into the chicken as it cooks, infusing it with flavor.
Step 4: Serve the Chicken Bacon Ranch
Once the chicken is done, serve the tender, creamy chicken and sauce over your choice of pasta, rice, or potatoes.
Scoop plenty of sauce over each portion so the starch absorbs all that delicious flavor.
For a more vibrant finish, I like to sprinkle some chopped fresh herbs or an extra handful of cheddar cheese on top before serving.
Comfort Crock Pot Crack Chicken
Ingredients
For the chicken and bacon:
- 4 boneless, skinless chicken breasts
- 3/4 cup cooked bacon pieces
For the creamy ranch sauce:
- 1 package (8 oz) cream cheese
- 1 can (10.5 oz) unsalted cream of chicken soup
- 1/2 cup low-sodium chicken broth
- 1 oz dry ranch dressing seasoning
- 1 1/2 cups shredded cheddar cheese
Instructions
- Place the 4 boneless, skinless chicken breasts into the bottom of a 6-quart slow cooker. Sprinkle the 3/4 cup cooked bacon pieces evenly over the chicken to ensure every bite gets some bacon flavor.
- In a medium saucepan, combine the 1 package (8 oz) cream cheese, 1 can (10.5 oz) unsalted cream of chicken soup, 1/2 cup low-sodium chicken broth, 1 oz dry ranch dressing seasoning, and 1 1/2 cups shredded cheddar cheese. Cook over medium heat, stirring frequently, until the mixture is smooth, melted, and fully combined. I like to whisk the sauce thoroughly to make sure there are no lumps of cream cheese for a smooth finish.
- Pour the prepared creamy ranch sauce (from Step 2) evenly over the chicken and bacon in the slow cooker (from Step 1). Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or until the chicken is fully cooked and tender. The sauce will blend into the chicken as it cooks, infusing it with flavor.
- Once the chicken is done, serve the tender, creamy chicken and sauce over your choice of pasta, rice, or potatoes. Scoop plenty of sauce over each portion so the starch absorbs all that delicious flavor. For a more vibrant finish, I like to sprinkle some chopped fresh herbs or an extra handful of cheddar cheese on top before serving.
