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Creamy crockpot crack chicken topped with crispy bacon, cheddar, and green onions in a white bowl

Creamy Crockpot Crack Chicken

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Prep Time 10 minutes
Cook Time 4 hours
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken breasts
  • 8 oz cream cheese softened, cut into chunks
  • 1 oz ranch seasoning mix 1 packet
  • ½ cup chicken broth optional, for a looser sauce
  • 8 slices bacon cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 2 green onions sliced, to garnish

Method
 

  1. Place the chicken breasts in the bottom of the crockpot. Scatter the cream cheese chunks on top, sprinkle the ranch seasoning over everything, and pour in the chicken broth if using.
  2. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fork tender and reaches an internal temperature of 165 degrees F.
  3. Remove the chicken and shred it with two forks. Return it to the crockpot and stir until the melted cream cheese and ranch coat the chicken in a creamy sauce.
  4. Stir in the shredded cheddar and most of the crumbled bacon. Cover for about 5 minutes so the cheese melts into the sauce.
  5. Top with the remaining bacon and the sliced green onions. Serve on buns, over rice or pasta, in wraps, or scooped up with crackers.

Notes

Serve the crack chicken in lettuce wraps or over cauliflower rice to keep it low carb and keto friendly. Store leftovers in an airtight container up to 4 days in the fridge, or freeze up to 2 months. Reheat gently with a splash of broth to loosen the sauce.