I made this Creamy Crockpot Crack Chicken that packs the savory, melty flavors of crack dip into tender slow-cooked chicken, perfect for Large Portion Meals.
I make this Creamy Crockpot Crack Chicken when I want something ridiculous but stupidly easy, and somehow it always gets oohs and then “again?” from guests. The slow-cooked meat soaks up tangy ranch seasoning mix and melts into a cloud of cream cheese, you know the one, and somehow it feels wrong to call it dinner because its addictive.
I keep it in my meal rotation as a College Crockpot Recipes winner, and honestly it’s great for Meals To Last A Few Days when you need dinner that actually behaves like leftovers. Try it once, you’ll get why people act like it’s magic.
Ingredients
- Chicken breasts, lean protein that keeps you full and builds muscle, very versatile.
- Cream cheese, gives richness and creaminess, mostly fat, adds silky mouthfeel.
- Ranch seasoning, salty herby blend, adds tang and savory punch without sweetness.
- Sharp cheddar, more protein and calcium, gives bold flavor and melty texture.
- Bacon crumbles, smoky salty treat, high in fat, but packs huge flavor.
- Green onions, fresh bite, low calorie, add color, mild oniony brightness.
- Chicken broth, thins and seasons the dish, adds savory depth and moisture.
- Salt and pepper, simple but essential, enhances flavors, use sparingly for balance.
Ingredient Quantities
- 2 to 3 lb boneless skinless chicken breasts about 4 medium
- 1 (8 oz) block cream cheese
- 1 (1 oz) packet ranch seasoning mix
- 1/2 cup chicken broth
- 1 to 1 1/2 cups shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 to 3 green onions thinly sliced
- Salt and black pepper to taste
How to Make this
1. Cook the bacon until crisp (in a skillet, oven, or microwave), crumble it and set aside; thinly slice the green onions and reserve a few tablespoons for garnish, the rest will go in the dip. Tip: put the cream cheese in the microwave for 20 to 30 seconds to soften so it mixes easier.
2. Season the chicken breasts lightly with salt and black pepper on both sides and place them in the bottom of the crockpot.
3. Cut the softened cream cheese into chunks and tuck them on top of the chicken, sprinkle the entire packet of ranch seasoning over everything, then pour 1/2 cup chicken broth around the edges.
4. Cover and cook on low for about 3 to 4 hours or on high for
1.5 to
2.5 hours, until the chicken is fork tender and reaches 165 F; cook time varies by slow cooker and thickness of breasts.
5. Remove the lid, use two forks to shred the chicken right in the crockpot (or pull the breasts out to shred on a cutting board and return the shredded chicken to the pot).
6. Stir in 1 to 1 1/2 cups shredded sharp cheddar (reserve a little for topping if you want it melty on top), and fold in most of the crumbled bacon and most of the sliced green onions; stir until the cheese melts and the mixture is creamy. Hack: if it’s too thick, add a splash more chicken broth to loosen it.
7. Taste and adjust salt and black pepper sparingly since the ranch mix and bacon already add salt.
8. Sprinkle the reserved cheddar, bacon and green onions over the top, cover for 3 to 5 minutes on warm so the top melts and everything settles.
9. Serve hot—great on slider buns, over rice, with crackers, or scooped with tortilla chips. Leftovers keep well in the fridge for 3 to 4 days and actually taste even better the next day.
Equipment Needed
1. Slow cooker (crockpot), large enough for 2 to 3 lb chicken
2. Skillet or baking sheet for cooking bacon (or microwave-safe plate if you’ll zap it)
3. Microwave-safe bowl or plate to soften the cream cheese fast
4. Cutting board
5. Chef’s knife or a good sharp knife
6. Measuring cup and measuring spoons
7. Two forks for shredding, or tongs if thats easier
8. Wooden spoon or silicone spatula for stirring and folding in cheese
9. Box grater for shredding a block of cheddar, optional if using pre-shredded
FAQ
Creamy Crockpot Crack Chicken Recipe Substitutions and Variations
- Cream cheese: swap with 8 oz full-fat Greek yogurt or 8 oz sour cream, it’ll be tangier and a bit thinner so stir well before serving.
- Ranch seasoning packet: use about 2 tbsp homemade mix (1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley, 1/2 tsp dried dill, salt & pepper to taste) or 2 tsp store bought ranch powder.
- Chicken broth: replace with equal parts low-sodium chicken stock, or use water plus 1 bouillon cube (or 1 tsp bouillon paste) for the same savory boost.
- Bacon: sub with cooked pancetta, diced smoked ham, or turkey bacon for less fat, or leave out and add 1/2 tsp smoked paprika for that bacon-like smokey note.
Pro Tips
1) Warm the cream cheese first in the microwave for about 20 to 30 seconds, it’ll mix way smoother and you wont end up with little white blobs in the sauce.
2) Make the chicken an even thickness so it cooks predictably. Pound or slice breasts in half if some are much thicker, and if you have a minute, a quick sear in a hot pan gives way more flavor.
3) Taste before salting, the ranch packet and the bacon add a lot of salt. If the mixture gets too thick, add small splashes of chicken broth until it looks right, remember it will firm up as it cools.
4) Shred right in the crockpot with two forks to keep things easy, or for super fast shredding toss warm breasts in a stand mixer for 15 to 20 seconds. Always save some cheddar, bacon and green onions to sprinkle on top for texture and presentation, and reheat leftovers gently on low so the cheese stays creamy.
Creamy Crockpot Crack Chicken Recipe
I made this Creamy Crockpot Crack Chicken that packs the savory, melty flavors of crack dip into tender slow-cooked chicken, perfect for Large Portion Meals.
4
servings
897
kcal
Equipment: 1. Slow cooker (crockpot), large enough for 2 to 3 lb chicken
2. Skillet or baking sheet for cooking bacon (or microwave-safe plate if you’ll zap it)
3. Microwave-safe bowl or plate to soften the cream cheese fast
4. Cutting board
5. Chef’s knife or a good sharp knife
6. Measuring cup and measuring spoons
7. Two forks for shredding, or tongs if thats easier
8. Wooden spoon or silicone spatula for stirring and folding in cheese
9. Box grater for shredding a block of cheddar, optional if using pre-shredded
Ingredients
-
2 to 3 lb boneless skinless chicken breasts about 4 medium
-
1 (8 oz) block cream cheese
-
1 (1 oz) packet ranch seasoning mix
-
1/2 cup chicken broth
-
1 to 1 1/2 cups shredded sharp cheddar cheese
-
6 slices bacon, cooked and crumbled
-
2 to 3 green onions thinly sliced
-
Salt and black pepper to taste
Directions
- Cook the bacon until crisp (in a skillet, oven, or microwave), crumble it and set aside; thinly slice the green onions and reserve a few tablespoons for garnish, the rest will go in the dip. Tip: put the cream cheese in the microwave for 20 to 30 seconds to soften so it mixes easier.
- Season the chicken breasts lightly with salt and black pepper on both sides and place them in the bottom of the crockpot.
- Cut the softened cream cheese into chunks and tuck them on top of the chicken, sprinkle the entire packet of ranch seasoning over everything, then pour 1/2 cup chicken broth around the edges.
- Cover and cook on low for about 3 to 4 hours or on high for
- 5 to
- 5 hours, until the chicken is fork tender and reaches 165 F; cook time varies by slow cooker and thickness of breasts.
- Remove the lid, use two forks to shred the chicken right in the crockpot (or pull the breasts out to shred on a cutting board and return the shredded chicken to the pot).
- Stir in 1 to 1 1/2 cups shredded sharp cheddar (reserve a little for topping if you want it melty on top), and fold in most of the crumbled bacon and most of the sliced green onions; stir until the cheese melts and the mixture is creamy. Hack: if it’s too thick, add a splash more chicken broth to loosen it.
- Taste and adjust salt and black pepper sparingly since the ranch mix and bacon already add salt.
- Sprinkle the reserved cheddar, bacon and green onions over the top, cover for 3 to 5 minutes on warm so the top melts and everything settles.
- Serve hot—great on slider buns, over rice, with crackers, or scooped with tortilla chips. Leftovers keep well in the fridge for 3 to 4 days and actually taste even better the next day.
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: 428g
- Total number of serves: 4
- Calories: 897kcal
- Fat: 47.9g
- Saturated Fat: 24.4g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 15g
- Cholesterol: 343mg
- Sodium: 1155mg
- Potassium: 898mg
- Carbohydrates: 3.6g
- Fiber: 0.5g
- Sugar: 2g
- Protein: 105.8g
- Vitamin A: 800IU
- Vitamin C: 2mg
- Calcium: 351mg
- Iron: 3.2mg
