I made Crock Pot Creamy Ranch Chicken with a surprising pantry ingredient that turns plain shredded chicken into the perfect sandwich filling.
Okay, this Crack Chicken is the kind of recipe that wrecks plans because you end up eating it right out of the crockpot. I used chicken breasts and cream cheese to build an unbelievably creamy, tangy filling that slides perfectly onto a sandwich.
At first I thought it was another Crockpot Chicken With Ranch Seasoning riff, but it surprises you with layers of flavor that feel almost illicit. I started calling it my riff on Crock Pot Creamy Ranch Chicken because friends kept asking for the secret.
I promise, simple but oddly addictive, and I still cant figure why it’s so good.
Ingredients
- Chicken breasts: High protein, low carb; lean muscle fuel, little fiber, cooks fast, versatile and filling.
- Cream cheese: Adds creamy fat and calories, mostly saturated fat, little protein, makes dish rich.
- Ranch seasoning mix: Packed with salt and flavor, small carbs, adds tang and savory herbs.
- Cheddar cheese: Sharp cheddar gives protein and calcium, adds salty, tangy flavor and melty texture.
- Bacon: Crispy, smoky, high in fat and sodium, boosts flavor but not heart healthy.
- Green onions: Light, low calorie, adds fresh onion bite, provides tiny fiber and vitamins.
- Chicken broth: Adds moisture and savory depth, low calorie, some sodium, helps make sauce smooth.
Ingredient Quantities
- 3 pounds boneless skinless chicken breasts, about 3 large pieces
- 8 ounces cream cheese (one block)
- 1 (1 ounce) 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 green onions, thinly sliced
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt to taste
How to Make this
1. Cook the 6 bacon slices until crisp, drain on paper towels and crumble; set aside some bacon for topping if you want extra crunch.
2. Trim any excess fat from 3 pounds boneless skinless chicken breasts and place them in the crockpot in a single layer.
3. Sprinkle 1 (1 oz) packet ranch seasoning, 1 teaspoon garlic powder, 1/4 teaspoon black pepper and salt to taste over the chicken.
4. Cut 8 ounces cream cheese into chunks and scatter over the chicken, then pour in 1/2 cup chicken broth to help it all melt together.
5. Cover and cook on low for about 4 hours or on high for 2 to 3 hours, until chicken is very tender and reaches 165 F or shreds easily.
6. Use two forks to shred the chicken right in the crockpot, then stir everything so the cream cheese melts into a creamy sauce; if it’s not smooth, leave on low for 10 more minutes and stir again.
7. Stir in 1 to 1 1/2 cups shredded sharp cheddar cheese and most of the crumbled bacon so it melts into the mix, leaving a little cheese and bacon for topping if you like.
8. Fold in thinly sliced 2 green onions, taste and adjust salt and pepper; if it’s too thick add a splash more chicken broth, too thin let it sit uncovered a few minutes to thicken.
9. Serve hot on buns for sandwiches, over rice, pasta, baked potatoes or in a salad; top with reserved cheddar, bacon and extra green onions for color and crunch.
Equipment Needed
1. Crockpot / slow cooker (6 to 8 qt)
2. Skillet or frying pan for crisping the bacon
3. Cutting board
4. Chef’s knife
5. Measuring cup and measuring spoons
6. Instant-read thermometer (nice to have to check 165 F)
7. Two forks for shredding the chicken
8. Rubber spatula or wooden spoon to stir it up
9. Paper towels for draining the bacon
FAQ
Crack Chicken Recipe​ Substitutions and Variations
- Chicken breasts:
- Boneless skinless thighs, about a 1 to 1 swap, they’re juicier and more forgiving
- Rotisserie chicken, shredded, if you want to save time
- Turkey breast, leaner but add a little extra broth so it doesn’t dry out
- Cream cheese:
- Full fat Greek yogurt, for tang and creaminess, stir until very smooth
- Cottage cheese, blended in a food processor to a smooth texture
- Sour cream, gives a tangier, slightly looser sauce
- Ranch seasoning mix:
- Home mix of dried parsley, dill, garlic powder, onion powder, salt and pepper
- Italian seasoning plus a pinch of garlic powder and onion powder for a different herb profile
- Buttermilk powder with dried herbs if you want extra tang
- Bacon:
- Pancetta or chopped prosciutto, cooked crisp, for similar salty, savory bites
- Turkey bacon, for lower fat but still smoky
- Crispy fried shallots or onions, if you want a crunchy, non pork alternative
Pro Tips
1. Soften the cream cheese first — let it sit at room temp about 30 minutes or zap it in the microwave for 15 to 20 seconds. Smaller chunks melt way more evenly so you avoid a lumpy sauce.
2. Don’t overcook the breasts. Check them earlier than you think and pull when they hit 165 F, then shred. If you want less risk, use boneless thighs instead; they stay juicier.
3. Save some bacon and cheddar for the top and crisp them under the broiler for a minute or two right before serving. That crunchy hit makes the dish feel way more finished.
4. Leftovers thicken a lot. Reheat gently on low with a splash of chicken broth or milk and stir, and always taste for salt since the ranch mix and bacon add plenty already.
Crack Chicken Recipe​
I made Crock Pot Creamy Ranch Chicken with a surprising pantry ingredient that turns plain shredded chicken into the perfect sandwich filling.
6
servings
665
kcal
Equipment: 1. Crockpot / slow cooker (6 to 8 qt)
2. Skillet or frying pan for crisping the bacon
3. Cutting board
4. Chef’s knife
5. Measuring cup and measuring spoons
6. Instant-read thermometer (nice to have to check 165 F)
7. Two forks for shredding the chicken
8. Rubber spatula or wooden spoon to stir it up
9. Paper towels for draining the bacon
Ingredients
-
3 pounds boneless skinless chicken breasts, about 3 large pieces
-
8 ounces cream cheese (one block)
-
1 (1 ounce) 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 green onions, thinly sliced
-
1 teaspoon garlic powder
-
1/4 teaspoon black pepper
-
Salt to taste
Directions
- Cook the 6 bacon slices until crisp, drain on paper towels and crumble; set aside some bacon for topping if you want extra crunch.
- Trim any excess fat from 3 pounds boneless skinless chicken breasts and place them in the crockpot in a single layer.
- Sprinkle 1 (1 oz) packet ranch seasoning, 1 teaspoon garlic powder, 1/4 teaspoon black pepper and salt to taste over the chicken.
- Cut 8 ounces cream cheese into chunks and scatter over the chicken, then pour in 1/2 cup chicken broth to help it all melt together.
- Cover and cook on low for about 4 hours or on high for 2 to 3 hours, until chicken is very tender and reaches 165 F or shreds easily.
- Use two forks to shred the chicken right in the crockpot, then stir everything so the cream cheese melts into a creamy sauce; if it’s not smooth, leave on low for 10 more minutes and stir again.
- Stir in 1 to 1 1/2 cups shredded sharp cheddar cheese and most of the crumbled bacon so it melts into the mix, leaving a little cheese and bacon for topping if you like.
- Fold in thinly sliced 2 green onions, taste and adjust salt and pepper; if it’s too thick add a splash more chicken broth, too thin let it sit uncovered a few minutes to thicken.
- Serve hot on buns for sandwiches, over rice, pasta, baked potatoes or in a salad; top with reserved cheddar, bacon and extra green onions for color and crunch.
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: 334g
- Total number of serves: 6
- Calories: 665kcal
- Fat: 32.8g
- Saturated Fat: 15.9g
- Trans Fat: 0.25g
- Polyunsaturated: 2.5g
- Monounsaturated: 10g
- Cholesterol: 284mg
- Sodium: 974mg
- Potassium: 668mg
- Carbohydrates: 6g
- Fiber: 0.3g
- Sugar: 1g
- Protein: 81.8g
- Vitamin A: 488IU
- Vitamin C: 1mg
- Calcium: 252mg
- Iron: 2.5mg