Description
This crockpot crack chicken is a creamy, comforting meal made with tender shredded chicken, melted cheeses, ranch seasoning, and bacon. It’s an easy slow cooker recipe that works perfectly for meal prep and leftovers.
Ingredients
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1½ pounds boneless, skinless chicken breasts
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½ cup low-sodium chicken broth
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1 ounce ranch seasoning mix (1 packet)
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8 ounces cream cheese (1 brick, room temperature and cut into cubes)
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1 cup shredded sharp cheddar cheese (divided)
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½ cup shredded mozzarella cheese
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8 ounces cooked bacon (chopped and divided)
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½ cup sliced green onions (divided)
Instructions
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Spray the crock of a 6-quart crockpot with nonstick spray. Place the chicken breasts evenly inside the crockpot.
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Pour the chicken broth over the chicken, then sprinkle the ranch seasoning evenly on top.
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Cover and cook on LOW for 4 hours, until the chicken is fully cooked and tender.
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Use two forks to shred the chicken directly in the broth inside the crockpot.
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Add the cubed cream cheese, ½ cup of the shredded cheddar cheese, and all of the mozzarella cheese. Cover and let the cheeses melt in the residual heat for about 10 minutes.
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Remove the lid and stir until the mixture is smooth and creamy. Stir in half of the chopped bacon and half of the sliced green onions.
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Sprinkle the remaining cheddar cheese and remaining bacon over the top. Cover again and cook for 5–10 minutes, until the cheese is fully melted.
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Serve garnished with the remaining green onions.
Notes
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Use room-temperature cream cheese for the smoothest texture.
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Let the cheese melt before stirring to prevent separation.
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This dish thickens slightly as it rests.