Slow Cooker Crack Chicken

This dish is a total game-changer, loaded with juicy chicken, ooey-gooey cheese, crispy bacon, and that punchy ranch flavor we all know and love. It’s the kind of meal you whip up in the slow cooker, forget about until dinnertime, and then bask in the glory of minimal effort and maximum flavor. Whether you’re feeding a crowd, prepping for the week, or just looking to switch up your dinner routine with some true comfort food goodness, crack chicken is the way to go. Trust us, one bite and you’ll understand why it’s got such a crave-worthy name!

Contents

Why Our Recipe Ingredient Notes Spicy Variation Serve Crack Chicken….Storage & Reheating Instructions

Why Our Recipe

All the crave-able flavor with ideas for serving to take this beyond just some delicious shredded chicken.
A spicy option for those of us who like to bring the heat.
Chef Rachel literally wrote the Idiot’s Guide to Slow Cooker Cooking so you know our recipe will be easy and straightforward to follow!

What is crack chicken you ask? Oh, it’s the stuff of legends in the comfort food world! Imagine pulling apart tender, juicy chicken that’s been slow-cooked to perfection, then swirling it around in a dreamy, creamy sauce packed with the tang of ranch, the richness of cream cheese, and a generous sprinkle of melty cheddar. Top that off with bits of crispy bacon, and you’ve got a dish that practically begs you to dive in.

Ingredient Notes

A kitchen counter with chicken breasts, cheese, bacon, cream cheese, butter, and ranch seasoning measured out.

Boneless Skinless Chicken Breasts: you can also use boneless skinless chicken thighs without any adjustment to the cooking time. You can use frozen chicken without thawing by adding 1 hour to the cooking time.
Salted Butter: slice it into 4 to 6 slices to ensure it melts evenly over the chicken.
Dry Ranch Seasoning: make your own like we do to control the flavor, or use one of those convenient 1-ounce packets.
Cream Cheese: cubed for even melting like the butter. Light cream cheese (Neufchatel) also works for those who want to indulge a little less.
Bacon: freshly cooked bacon is always better, but bacon crumbles from a jar are a convenient alternative that still works.
Shredded Cheddar Cheese: sharp cheddar is where it’s at, but feel free to switch things up with pepper jack or mozzarella.
Green Onions: optional but they do add a pop of color that makes this more visually appealing for those who have the self-control to eat with their eyes first.

Spicy Variation

If you’re looking to bring the heat, we have four options for you to consider, each with their own spicy vibe. Mix in a whole minced jalapeño and let it cook down with your chicken. For a more even heat throughout, add ½ teaspoon of crushed red pepper flakes with your ranch seasoning. If you want to add a little tang with your heat, ¼ cup of Frank’s Red Hot sauce will do the trick. And if you are trying to please everyone, serve it up with your favorite bottle of hot sauce on the side, letting everyone add their own level of heat.

Crack chicken on a toasted glistening bun.

Serve Crack Chicken….

As a Sandwich: Spoon onto toasted slider buns for a craveable sandwich. Add a lettuce slice if you want to pretend you are adding nutritional value.
Over Rice: Doesn’t matter if it’s white or brown rice, it’s gonna be delicious.
Over Pasta: Cook up some fettuccine or egg noodles and scoop your chicken right on top.
As a Salad: Toss with some crisp romaine, cherry tomatoes, and a light dressing to balance out the richness of the chicken.
Stuffed in a Baked Potato: Fill a split, baked potato with a heavenly helping and a dollop of sour cream or green onions on top for a loaded potato nirvana experience.
In a Wrap: Roll it up in a large flour tortilla along with lettuce, diced tomatoes, and other veggies.

Storage & Reheating Instructions

Refrigerate leftovers in an airtight container for up to 3 days.

Freeze leftovers in an airtight container or plastic freezer bag for up to 3 months. Thaw overnight in the refrigerator

To reheat on the stovetop, add your chicken to a small saucepan over medium heat. Add in a splash of milk to help bring some moisture back into the chicken.

To reheat in the microwave, cover with a damp paper towel and microwave in 30-second increments, stirring between each one to ensure even heating, until the chicken is heated through.