I made a creamy Crockpot Crack Chicken that fits right into Large Portion Meals and hides a surprisingly simple ingredient that changes everything.
I didn’t expect a slow cooker to turn crack dip into dinner, but this Creamy Crockpot Crack Chicken does exactly that. Melty cream cheese and crisp bacon turn plain chicken into something dangerously good, way more exciting than your usual weeknight meals.
I call it my sneaky party trick because it’s one of those Crockpot Chicken Recipes that vanishes fast, yet also keeps great as Meals To Last A Few Days so you can eat on it without getting bored. It’s messy, oddly addictive, and honestly I’ve been known to steal a forkful while it’s still warm.
Ingredients
- chicken breasts: lean protein, filling and mild flavored, soaks up seasonings good
- cream cheese: makes it rich and creamy, adds fat and silky texture
- ranch mix: salty herby punch, mostly seasonings, watch the sodium
- bacon: smoky crispy bits, adds fat and salt, not exactly healthy
- cheddar: sharp flavor, more protein and calcium, melts into gooey goodness
- green onions: bright oniony bite, adds color, tiny vitamins and freshness
- chicken broth: thins and flavors sauce, salty base, adds little extra calories
- garlic powder: easy concentrated garlic, boosts savory depth without fresh cloves
Ingredient Quantities
- about 2 1/2 to 3 pounds boneless skinless chicken breasts, about 4 big ones
- 8 ounces cream cheese, softened (1 block)
- 1 (1 ounce) packet ranch dressing mix
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 to 8 slices bacon, cooked and crumbled
- 1 1/2 cups shredded sharp cheddar cheese
- 3 green onions, thinly sliced
- Salt and black pepper to taste
How to Make this
1. Pat the chicken breasts dry and sprinkle both sides with the 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and pepper to taste.
2. Lay the seasoned chicken in the bottom of the crockpot in a single layer.
3. In a medium bowl, mash the softened 8 ounces cream cheese with the 1 ounce packet ranch dressing mix and 1/2 cup chicken broth until mostly smooth; a few lumps are fine.
4. Spoon or pour the cream cheese mixture over the chicken, trying to cover as much as you can.
5. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken reaches 165 F and shreds easily with two forks.
6. Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the crockpot and stir to combine with the sauce.
7. Stir in 1 1/2 cups shredded sharp cheddar cheese, 6 to 8 slices cooked crumbled bacon, and 3 thinly sliced green onions; mix until the cheese melts and everything is evenly distributed. Taste and add more salt and pepper if needed.
8. If the sauce seems thin, cook uncovered on high for another 10 to 15 minutes to thicken, then serve warm on buns, over rice, or with crackers.
Equipment Needed
1. Crockpot or slow cooker, 4 to 6 quart, this is where the magic happens
2. Cutting board, and a sharp chef’s knife for trimming and slicing the chicken
3. Two forks for shredding the cooked chicken (works way better than a spoon)
4. Medium mixing bowl to mash the cream cheese and mix in the ranch and broth
5. Measuring spoons and 1/2 cup measuring cup for the spices and chicken broth
6. Instant read thermometer, to check the chicken hits 165 F safe and easy
7. Rubber spatula or sturdy spoon to scrape the bowl and stir everything together
8. Cheese grater or a bag of pre shredded cheddar, whichever you prefer
9. Tongs or a large serving spoon to move the chicken and serve it on buns or rice
FAQ
Creamy Crockpot Crack Chicken Recipe Substitutions and Variations
- Cream cheese: Greek yogurt (full fat for best creaminess), sour cream, Neufchatel (lower fat), mascarpone — Greek yogurt will make it a bit tangier.
- Ranch dressing mix: 1 tsp each dried dill, parsley and chives plus 1/2 tsp garlic powder and salt, or 1 tbsp store bought ranch dressing (thicker), or Italian seasoning plus garlic powder — great if you dont have a packet.
- Bacon: turkey bacon (less fat), diced pancetta (more salty and fancy), or smoked ham/bits — keeps the smoky bite without frying strips.
- Sharp cheddar: Monterey Jack, Colby, or a mild cheddar blend (for less sharpness), or pepper jack if you want a kick — all melt well into the creamy sauce.
Pro Tips
1. Cook it low and slow if you can, you’ll get juicier chicken — check it at the earlier time so it doesnt dry out; if the edges look done but center is still firm leave it alone for another 30 to 60 minutes.
2. Save a couple bacon slices for topping, crumble the rest into the mix so you keep some crunch and some smoky pieces in the sauce, it makes a big difference in texture and flavor.
3. If the sauce looks thin at the end, mix 1 teaspoon cornstarch with 1 tablespoon cold water until smooth then stir into the crockpot and cook uncovered on high 10 to 15 minutes, that thickens fast without changing flavor.
4. Taste and adjust before serving, add a splash of lemon juice or a few dashes of hot sauce if it tastes too rich, and fold in the cheese off heat so it melts creamy not greasy.
Creamy Crockpot Crack Chicken Recipe
I made a creamy Crockpot Crack Chicken that fits right into Large Portion Meals and hides a surprisingly simple ingredient that changes everything.
4
servings
988
kcal
Equipment: 1. Crockpot or slow cooker, 4 to 6 quart, this is where the magic happens
2. Cutting board, and a sharp chef’s knife for trimming and slicing the chicken
3. Two forks for shredding the cooked chicken (works way better than a spoon)
4. Medium mixing bowl to mash the cream cheese and mix in the ranch and broth
5. Measuring spoons and 1/2 cup measuring cup for the spices and chicken broth
6. Instant read thermometer, to check the chicken hits 165 F safe and easy
7. Rubber spatula or sturdy spoon to scrape the bowl and stir everything together
8. Cheese grater or a bag of pre shredded cheddar, whichever you prefer
9. Tongs or a large serving spoon to move the chicken and serve it on buns or rice
Ingredients
-
about 2 1/2 to 3 pounds boneless skinless chicken breasts, about 4 big ones
-
8 ounces cream cheese, softened (1 block)
-
1 (1 ounce) packet ranch dressing mix
-
1/2 cup chicken broth
-
1 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
6 to 8 slices bacon, cooked and crumbled
-
1 1/2 cups shredded sharp cheddar cheese
-
3 green onions, thinly sliced
-
Salt and black pepper to taste
Directions
- Pat the chicken breasts dry and sprinkle both sides with the 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and pepper to taste.
- Lay the seasoned chicken in the bottom of the crockpot in a single layer.
- In a medium bowl, mash the softened 8 ounces cream cheese with the 1 ounce packet ranch dressing mix and 1/2 cup chicken broth until mostly smooth; a few lumps are fine.
- Spoon or pour the cream cheese mixture over the chicken, trying to cover as much as you can.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken reaches 165 F and shreds easily with two forks.
- Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the crockpot and stir to combine with the sauce.
- Stir in 1 1/2 cups shredded sharp cheddar cheese, 6 to 8 slices cooked crumbled bacon, and 3 thinly sliced green onions; mix until the cheese melts and everything is evenly distributed. Taste and add more salt and pepper if needed.
- If the sauce seems thin, cook uncovered on high for another 10 to 15 minutes to thicken, then serve warm on buns, over rice, or with crackers.
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: 491g
- Total number of serves: 4
- Calories: 988kcal
- Fat: 52.3g
- Saturated Fat: 26.4g
- Trans Fat: 0.3g
- Polyunsaturated: 10.8g
- Monounsaturated: 15g
- Cholesterol: 420mg
- Sodium: 1423mg
- Potassium: 947mg
- Carbohydrates: 4.8g
- Fiber: 0g
- Sugar: 1.5g
- Protein: 116.4g
- Vitamin A: 217IU
- Vitamin C: 0.3mg
- Calcium: 361mg
- Iron: 4.5mg