Description
This Crockpot Crack Chicken recipe is incredibly creamy, cheesy, and packed with bacon and ranch flavor. It’s a simple, indulgent shredded chicken dish perfect for busy weeknights. Serve it in sandwiches, as a dip, or over rice or pasta.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 packet (1 ounce) ranch seasoning mix
- 4 ounces cream cheese, softened
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup sour cream
Instructions
- Place chicken breasts in your slow cooker.
- Sprinkle the ranch seasoning mix over the chicken.
- Add the softened cream cheese on top of the chicken.
- Cover and cook on low for 4-6 hours, or until chicken is cooked through and tender.
- Remove chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker.
- Stir in the crumbled bacon, shredded cheddar cheese, and sour cream until well combined and creamy.
- Cook for an additional 15-20 minutes on low, or until cheese is melted and everything is heated through.
- Serve hot.
Notes
- You can use chicken thighs if you prefer.
- Adjust the amount of ranch seasoning to your taste.
- For a spicier kick, add a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 140mg