This Crockpot Crack Chicken is creamy, cheesy, and packed with flavor. You toss everything in the slow cooker, and a few hours later, it’s pure comfort food heaven. It’s great on buns, in wraps, over rice, or even just on its own. We make this a lot when life’s busy, and it always disappears fast.
It’s one of those recipes that tastes like you spent all day on it, but it basically makes itself.
Why I Love This Recipe
This recipe showed up in our house on a rainy day when we were too tired to cook and just needed something cozy and filling. Now, it’s a regular. It’s saved so many weeknights and has even made it to a few parties because people go nuts for it.
- You can dump and go
- The leftovers are even better the next day
- Great for sandwiches, bowls, wraps, anything
- It’s rich, cheesy, and always a crowd favorite
What You’ll Need
- 2 lbs boneless, skinless chicken breasts
- 1 (1 oz) packet ranch seasoning mix
- 2 (8 oz) blocks cream cheese, softened
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, chopped
- 2 green onions, thinly sliced
- Salt & pepper, to taste
- Optional: extra cheddar and bacon for topping
Pro Tips
- Use block cream cheese – It melts creamier than the tub kind.
- Cook bacon ahead – Makes prep way easier if it’s ready to go.
- Shred the chicken right in the crockpot – Less mess, more flavor.
- Low and slow wins – The texture is better when you cook it on low.
- Let it sit a few minutes before serving – It thickens up and gets even better.
Tools Needed
- Crockpot (6-quart works great)
- Cutting board
- Knife
- Forks (for shredding)
- Mixing spoon
- Cheese grater (if shredding cheese fresh)
Substitutions and Variations
- Swap chicken breasts with chicken thighs for more flavor
- Use turkey bacon instead of regular bacon
- Add diced jalapeños for a spicy twist
- Swap cheddar for Colby Jack or pepper jack
- Use Greek yogurt or light cream cheese for a lighter version
Make Ahead Tips
- You can prep everything the night before—just layer it in the crockpot insert, cover, and refrigerate.
- You can also fully cook it ahead and reheat in the microwave or stove. Add a splash of milk or cream if it gets too thick.
How Many Servings
Makes 6–8 servings
Total Time
Prep: 5 minutes
Cook: 6–7 hours on LOW or 3–4 hours on HIGH
Macros (per serving, based on 8 servings)
- Calories: ~450
- Protein: ~32g
- Fat: ~34g
- Carbs: ~4g
Why This Recipe Works (Quick Science)
- Cream cheese melts into the juices from the chicken, making a rich and smooth sauce
- Ranch seasoning adds layered flavor from herbs and spices without extra work
- Slow cooking keeps the chicken juicy and tender without drying it out
- Bacon and cheddar bring fat and salt, balancing the creaminess with bold flavor
Common Mistakes
- Overcooking on high – Chicken dries out fast on high heat
- Using cold cream cheese – Makes it harder to melt smoothly
- Not shredding the chicken well – The texture matters, so shred evenly
- Forgetting to stir at the end – You need to mix everything fully after shredding
What to Serve With
- Soft sandwich buns or Hawaiian rolls
- White rice or cauliflower rice
- Baked potatoes or mashed potatoes
- Steamed broccoli or green beans
- Tortilla wraps or lettuce wraps
FAQ
Can I freeze Crack Chicken?
Yes! Let it cool, then freeze in a freezer-safe bag for up to 2 months.
Can I double the recipe?
Yes, just use a large enough crockpot.
Can I use pre-cooked chicken?
Yes, but reduce the cooking time and add the cream cheese later so it doesn’t burn.
Let’s Make It
Step 1: Add Chicken to Crockpot
Place 2 lbs boneless, skinless chicken breasts in the bottom of the Crockpot.
Step 2: Sprinkle Ranch Seasoning
Sprinkle 1 packet (1 oz) of ranch seasoning evenly over the chicken.
Step 3: Add Cream Cheese
Cut 2 blocks (8 oz each) of cream cheese into chunks and place on top of the seasoned chicken.
Step 4: Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and easy to shred.
Step 5: Shred Chicken
Use two forks to shred the chicken directly in the Crockpot, mixing it with the melted cream cheese and juices.
Step 6: Add Cheddar and Bacon
Add 1 cup shredded cheddar cheese and 6 slices cooked, chopped bacon. Stir everything until melted and combined.
Step 7: Finish and Serve
Top with extra cheddar, bacon, and 2 sliced green onions. Serve hot in a round white bowl.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or stovetop. Add a splash of milk if it thickens too much.
- Freeze in individual portions for easy meals later.
Hope You Love It!
This Crockpot Crack Chicken is one of those go-to recipes that just works. Try it once and you’ll see why people keep coming back to it. Let me know in the comments how it turned out or if you tried a fun twist—I’d love to hear what you did!
