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Jivko Cagov

Crockpot Crack Chicken

Slow cooker chicken with cream cheese, ranch seasoning, cheddar and bacon, shredded into a creamy filling.
Print Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken breasts
  • 8 oz cream cheese block, cut into cubes
  • 1 packet ranch seasoning mix about 1 oz
  • 1 cup shredded cheddar
  • 6 slices cooked bacon crumbled
  • sliced green onions to finish

Method
 

  1. 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.
  2. 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.
  3. Shred the chicken in the cooker with two forks and stir it into the creamy sauce.
  4. Stir in the cheddar and half of the bacon. Cover for 10 minutes so the cheese melts.
  5. 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.