Crock Pot Crack Chicken

This is the best. This one is gonna blow your mind. This is NOT one of those dainty, delicate dishes. It is creamy, cheesy, bacon, ranch MAGIC and there is nothing that will stop us now.

It is chicken breasts slow-cooked in cream cheese, cheddar, cream of chicken soup and ranch packet until it is shred-able with a fork. Add the bacon at the end. Then you serve it up on top of a hot carb bed such as pasta, rice or baked potatoes and your entire family goes wild at the dinner table.

All you need for the sauce are 4 ingredients. And only 5 mins of prep. Your slow cooker is doing the work. And you are telling me this? It is definitely good to know.

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How to Shred the Chicken

1. Remove the chicken breasts from the slow cooker and set them aside on a cutting board or in a large bowl. (Leave the sauce in the cooker; do not discard it.)
2. Take two forks and shred the chicken breasts, pulling in opposite directions so the fibers shred neatly.
3. Alternatively, you may use a hand mixer on a low setting to shred the chicken in about 10 seconds! (This is my preferred way to shred chicken and is way faster and less laborious than using two forks!)
4. Examine your shredded chicken for any raw pink areas or tough, stringy bits and remove or discard these accordingly.
5. Add the shredded chicken back to the slow cooker and mix until all pieces are coated and mixed into the delicious sauce.

Step-by-Step Instructions

Yum, this creamy, bacony slow cooker crack chicken recipe will absolutely blow your mind! Be warned; it is practically an addiction. 🤤

1. Put your chicken in the bottom of the slow cooker. Add the 3/4 cup bacon on top of the chicken.

2. In a saucepan over medium heat, add the cream cheese, cream of chicken soup, chicken broth, ranch seasoning and shredded cheddar until well combined and smooth.

3. Pour the sauce over the chicken and bacon. Cover and cook on LOW for 4 to 6 hours until the chicken is tender and cooked through.

4. Shred the chicken in the slow cooker and stir to combine with the sauce. Serve over pasta, rice or potatoes with plenty of sauce. Done!!

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What to Serve Crack Chicken Over

PASTA, RICE, OR POTATOES…. pick your fighter. All three work because that creamy Pick your poison: pasta, rice or potatoes. They are the best bases for the sauce because they absorb all that gooey ranch sauce goodness; we do not want that goodness wasted.

• Pasta: We recommend Egg Noodles, Penne or Rotini because they do the best job soaking up all the sauce. Do not attempt to use Spaghetti because it will slide off your fork easily.

• Rice: Use whatever kind you want: white or brown rice or if you are on low carb, use cauliflower rice.

• Potatoes: Mashed Potatoes would work perfectly or use cubed potatoes boiled soft or fried if desired. For our low-carb followers, this dish is great in lettuce wraps, over roasted veggies or by itself with just a fork.

Just eat it however you enjoy! Try putting extra cheddar cheese and fresh herbs on top when done cooking to elevate it to an even higher level of deliciousness.

Storing & Reheating Leftovers

• STORE IN AIRTIGHT CONTAINERS up to 4 days in the fridge, sauce on the chicken to keep it moist.
• FREEZE FOR UP to 3 months in sealed containers labeled with date or it will become lost in the netherworld of the freezer.
• REHEAT chicken gently on low heat on the stovetop; splash in chicken broth if the sauce has tightened.
• Microwave uncovered until cheese melts and sauce is smooth, rotating or stirring every minute until the desired result is achieved.
• Allow frozen leftovers to thaw completely in the fridge overnight.