Crack chicken is a slow cooker chicken dish with a creamy ranch, cheddar and bacon sauce. It uses six ingredients and about five minutes of prep, and it cooks for four hours on high.
The cooked chicken shreds easily into the sauce. Serve it on buns, over rice or a baked potato, or in lettuce wraps.
Why you will like it
- Six ingredients and five minutes of prep.
- The chicken makes its own juices, so no liquid is added.
- It works for sandwiches, bowls and baked potatoes, so one batch covers several dinners.
Crockpot Crack Chicken recipe
Crockpot Crack Chicken
Slow cooker chicken with cream cheese, ranch seasoning, cheddar and bacon, shredded into a creamy filling.
Ingredients
Method
- Place the chicken in the bottom of a 6-quart slow cooker. Top with the cream cheese cubes and sprinkle the ranch seasoning over everything.
- Cover and cook on high for 4 hours, or on low for 6 to 7 hours, until the chicken reaches 165°F (74°C) and shreds easily.
- Shred the chicken in the cooker with two forks and stir it into the creamy sauce.
- Stir in the cheddar and half of the bacon. Cover for 10 minutes so the cheese melts.
- Top with the remaining bacon and the green onions and serve.
Notes
Use block cream cheese. It melts more smoothly than whipped or tub cream cheese.
Thin chicken breasts cook faster. Check them at 3 hours on high.
Storage and reheating
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat until steaming hot (165°F / 74°C), adding a splash of milk or broth if it has thickened.
Questions
Can I use frozen chicken? Thaw it in the fridge first. Cooking chicken from frozen in a slow cooker keeps it too long in the temperature range where bacteria grow.
Why is it called crack chicken? The name is a joke about how hard it is to stop eating it.