I’m excited to share my Crock Pot Creamy Ranch Chicken, a shockingly simple slow-cooker recipe that yields creamy shredded chicken perfect for sandwiches.

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I never thought a few lazy tricks could make something this dangerously tasty, but here we are. My Crack Chicken is creamy and totally addictive, people keep asking what’s the secret and im not telling everything.

I will say there’s cream cheese and a packet of ranch seasoning mix quietly doing most of the work, and that combo melts into something almost illegal tasting. Pile it on a sandwich and watch it vanish.

I call it Crock Pot Creamy Ranch Chicken. Try it once and you’ll be left wondering why you waited so long.

Ingredients

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Chicken breasts: Lean protein, low carb, mild flavor that soaks up spices
Cream cheese: Rich creamy fat, it adds tang and silky texture, high in calories
Sharp cheddar: Brings salty savory punch, adds protein and calcium, melts nicely
Bacon: Crispy smoky bites, lots of saturated fat and sodium, big flavor boost
Ranch mix: Herb and garlic notes, adds salt and tang, mostly sodium
Green onions: Fresh bite, few calories, small fiber and vitamin boost
Chicken broth: Adds savory moisture, low calorie stock, watch the sodium
Garlic powder: Concentrated garlic flavor, low calories, adds savory depth

Ingredient Quantities

2 to 3 pounds boneless skinless chicken breasts, about 3 large

8 ounces cream cheese softened (1 block)

1 ounce packet ranch seasoning mix

1 1/2 cups shredded sharp cheddar cheese

6 to 8 slices bacon, cooked and crumbled

1/2 cup low sodium chicken broth

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground black pepper

2 to 3 green onions thinly sliced

Salt optional, to taste

How to Make this

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1. Prep the bits: soften the cream cheese (leave on counter or microwave 10 to 15 seconds), cook and crumble the bacon, and thinly slice the green onions.

2. Place the 2 to 3 pounds of boneless skinless chicken breasts in the crockpot in a single layer if you can.

3. Sprinkle the 1 ounce ranch seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper and salt if you want over the chicken. Pour in the 1/2 cup low sodium chicken broth.

4. Cut the softened cream cheese into chunks and tuck them on top of the chicken so they melt faster.

5. Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken shreds easily with two forks.

6. Remove the chicken to a plate, shred it with two forks (or use a hand mixer for 20 to 30 seconds if you’re lazy), then return the shredded chicken to the crockpot.

7. Add 1 1/2 cups shredded sharp cheddar and most of the crumbled bacon, stir until the cheese melts and everything is well combined and creamy, about 3 to 5 minutes. Reserve a little cheddar and bacon for topping.

8. If the sauce seems too thin, cook uncovered on high for 10 to 15 minutes to reduce, stirring once or twice so it doesn’t stick.

9. Taste and adjust salt if needed, fold in most of the thinly sliced green onions, leaving some for garnish.

10. Serve warm on rolls, over rice, or as a dip, and top with the reserved cheddar, bacon and green onions.

Equipment Needed

1. Crockpot or slow cooker (4 to 6 qt), the main pot you’ll cook everything in
2. Skillet or rimmed baking sheet to cook the bacon (oven or stovetop both work)
3. Cutting board and a chef’s knife for slicing green onions and cutting cream cheese into chunks
4. Measuring spoons and a 1/2 cup measuring cup for the ranch, broth and spices
5. Microwave or small saucepan to soften cream cheese quickly, if you’re not waiting at room temp
6. Mixing bowl and a spatula or spoon to combine cheese, bacon and shredded chicken before returning to the crockpot
7. Two forks for shredding the chicken, or a hand mixer if you wanna be lazy and speed it up
8. Plate or shallow dish to put cooked chicken on while you shred it, plus a serving spoon for dishing out the finished mix

FAQ

Q: Can I use frozen chicken breasts? A: It's best to thaw them first for even cooking. You can cook frozen in an Instant Pot but add time and a bit more broth, otherwise in a slow cooker frozen chicken can take much longer and may cook unevenly.

Q: Can I make Crack Chicken in a slow cooker or Instant Pot? A: Yes, both work. Slow cooker: 3 to 4 hours on high or 6 to 7 hours on low, then shred and stir in cream cheese, cheddar and bacon. Instant Pot: 10 to 12 minutes high pressure for thawed breasts, quick release, shred then stir in cheeses and bacon.

Q: How do I make it less rich or lower in calories? A: Use light cream cheese or Greek yogurt, cut back on cheddar, swap regular bacon for turkey bacon or omit it, add more chicken broth and serve over salad, cauliflower rice or whole grain for lighter portions.

Q: Can I substitute the ranch packet with homemade seasoning? A: Yes, mix 1 tablespoon dried parsley, 1 teaspoon dried dill, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper to roughly equal one 1 ounce ranch packet.

Q: How should I store and reheat leftovers? A: Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Thaw overnight before reheating. Reheat gently on the stovetop with a splash of broth or in the microwave in 30 second bursts so the cream cheese doesn't separate.

Q: Can I use rotisserie or shredded leftover chicken? A: Absolutely, that speeds things up. Fold the warm shredded chicken into the cream cheese and cheddar, add bacon and seasonings, heat just until everything is melted and combined.

Crack Chicken Recipe Substitutions and Variations

Chicken breasts:
- Boneless skinless thighs, same weight, they stay juicier and have more flavor
- Rotisserie chicken, shredded, about 4 cups, so you can skip long cooking
- Turkey cutlets, similar cook time but watch closely so they don’t dry out
Cream cheese:
- Sour cream or plain Greek yogurt, use 1 to 1, it’s tangier and a bit thinner so reduce the broth
- Mascarpone, similar richness and creaminess but milder flavor
- Neufchatel, lower fat swap that behaves like cream cheese
Bacon:
- Pancetta or crisped prosciutto, same salty, smoky vibe when browned
- Smoked turkey bacon, leaner and less fatty
- Cooked ham or sausage crumbles, good if you want a different pork profile
Ranch seasoning mix:
- Make your own: dried parsley, dill, garlic powder, onion powder, salt and pepper combined to equal one packet
- Italian seasoning plus extra garlic for a different herb note
- Use separate spices like 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried dill and a pinch of salt if you don’t have a packet

Pro Tips

1) Make the cream cheese melt smooth, not lumpy. Let it get room temp, or zap it in very short bursts then stir, and cut it into small chunks so it disappears into the sauce fast. If you try to mash cold blocks in the pot you’ll get clumps.

2) For way better flavor sear the chicken quickly in a hot skillet first, just till it gets some color on the outside. It’s optional but you’ll notice a deeper taste, plus any browned bits you scrape into the crockpot add richness.

3) Don’t overcook the chicken or it’ll dry out and get stringy. Pull it when it shreds easily and let it rest a few minutes before shredding so it holds juices. Also save a little of the cooking liquid so you can loosen the sauce later if it seems thick.

4) If the sauce is too thin use a quick cornstarch slurry to fix it: mix a teaspoon or two of cornstarch with cold water, stir into the hot sauce and simmer till it thickens. That’s faster and less messy than trying to reduce for ages.

Crack Chicken Recipe

Recipe by James Level

0.0 from 0 votes

I'm excited to share my Crock Pot Creamy Ranch Chicken, a shockingly simple slow-cooker recipe that yields creamy shredded chicken perfect for sandwiches.

Servings

servings

Calories

716

kcal

Equipment: 1. Crockpot or slow cooker (4 to 6 qt), the main pot you’ll cook everything in
2. Skillet or rimmed baking sheet to cook the bacon (oven or stovetop both work)
3. Cutting board and a chef’s knife for slicing green onions and cutting cream cheese into chunks
4. Measuring spoons and a 1/2 cup measuring cup for the ranch, broth and spices
5. Microwave or small saucepan to soften cream cheese quickly, if you’re not waiting at room temp
6. Mixing bowl and a spatula or spoon to combine cheese, bacon and shredded chicken before returning to the crockpot
7. Two forks for shredding the chicken, or a hand mixer if you wanna be lazy and speed it up
8. Plate or shallow dish to put cooked chicken on while you shred it, plus a serving spoon for dishing out the finished mix

Ingredients

2 to 3 pounds boneless skinless chicken breasts, about 3 large
8 ounces cream cheese softened (1 block)
1 ounce packet ranch seasoning mix
1 1/2 cups shredded sharp cheddar cheese
6 to 8 slices bacon, cooked and crumbled
1/2 cup low sodium chicken broth
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
2 to 3 green onions thinly sliced
Salt optional, to taste

Directions

Prep the bits: soften the cream cheese (leave on counter or microwave 10 to 15 seconds), cook and crumble the bacon, and thinly slice the green onions.
Place the 2 to 3 pounds of boneless skinless chicken breasts in the crockpot in a single layer if you can.
Sprinkle the 1 ounce ranch seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper and salt if you want over the chicken. Pour in the 1/2 cup low sodium chicken broth.
Cut the softened cream cheese into chunks and tuck them on top of the chicken so they melt faster.
Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken shreds easily with two forks.
Remove the chicken to a plate, shred it with two forks (or use a hand mixer for 20 to 30 seconds if you're lazy), then return the shredded chicken to the crockpot.
Add 1 1/2 cups shredded sharp cheddar and most of the crumbled bacon, stir until the cheese melts and everything is well combined and creamy, about 3 to 5 minutes. Reserve a little cheddar and bacon for topping.
If the sauce seems too thin, cook uncovered on high for 10 to 15 minutes to reduce, stirring once or twice so it doesn't stick.
Taste and adjust salt if needed, fold in most of the thinly sliced green onions, leaving some for garnish.
Serve warm on rolls, over rice, or as a dip, and top with the reserved cheddar, bacon and green onions.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 332g
Total number of serves: 6
Calories: 716kcal
Fat: 36.1g
Saturated Fat: 17.5g
Trans Fat: 0.25g
Polyunsaturated: 3.3g
Monounsaturated: 12.8g
Cholesterol: 271mg
Sodium: 1082mg
Potassium: 724mg
Carbohydrates: 5.5g
Fiber: 0.25g
Sugar: 1g
Protein: 84.9g
Vitamin A: 450IU
Vitamin C: 2.5mg
Calcium: 279mg
Iron: 1.4mg

Crack Chicken Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crack Chicken Recipe Substitutions and Variations

Pro Tips