Description
Enjoy this incredibly easy Crockpot Crack Chicken recipe, packed with savory bacon and creamy cheese. It’s a family favorite that practically makes itself!
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup ranch dressing
- 1/4 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- Optional toppings: chopped chives, sour cream, shredded lettuce
Instructions
- Place chicken breasts in the slow cooker.
- In a medium bowl, mix together the softened cream cheese, ranch dressing, chicken broth, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the cream cheese mixture over the chicken in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the 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 and stir to combine with the sauce.
- Stir in the crumbled bacon and shredded cheddar cheese.
- Cover and cook for another 10-15 minutes, or until the cheese is melted and bubbly.
- Serve hot, with optional toppings if desired.
Notes
- For a creamier sauce, you can add a splash of milk or heavy cream.
- This recipe is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve over rice, pasta, mashed potatoes, or in lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: approx. 450
- Sugar: approx. 3g
- Sodium: approx. 800mg
- Fat: approx. 30g
- Saturated Fat: approx. 15g
- Unsaturated Fat: approx. 15g
- Trans Fat: approx. 0.5g
- Carbohydrates: approx. 5g
- Fiber: approx. 1g
- Protein: approx. 35g
- Cholesterol: approx. 150mg