I rely on Slow Cooker Crack Chicken and Rice; chicken, ranch mix, bacon, cheddar, cream of chicken soup, milk and rice make it my perfect Dinner For Work Nights option.
I can’t stop making this Slow Cooker Crack Chicken & Rice. I toss boneless skinless chicken breasts and a packet of ranch dressing mix into the crockpot and come back to something wildly creamy and a little salty, with crunchy bits that keep you digging for more.
It’s one of those recipes that people ask for seconds and then text me at midnight about leftovers. Perfect for Dinner For Work Nights when you need dinner that actually tastes like you tried.
Trust me, it’s simple, a touch dangerous, and totally worth the hype.
Ingredients
- Boneless chicken gives lean protein helps muscle repair low carb mild flavor
- White rice adds starchy carbs for energy low fiber fills you up quickly
- Crispy bacon adds savory saltiness lots of fat and sodium not very healthy
- Sharp cheddar gives rich cheesy flavor calcium and protein but high saturated fat
- Cream of chicken soup makes dish creamy adds sodium and extra processed calories
- Ranch seasoning gives tangy herby flavor mostly salt and spices little nutrition
- Peas and carrots add fiber vitamins and color boost nutrition and texture
Ingredient Quantities
- About 2 pounds boneless skinless chicken breasts (about 4 small breasts)
- 1 package ranch dressing mix (1 ounce)
- 1 can cream of chicken soup (10.5 ounce)
- 1 cup milk
- 1 cup uncooked long grain white rice
- 6 slices bacon cooked and chopped
- 2 cups shredded sharp cheddar cheese
- 1 cup frozen mixed vegetables such as peas and carrots optional
- Salt and black pepper to taste
How to Make this
1. Spray the slow cooker insert with nonstick spray or rub a little oil, then place the chicken breasts in the bottom of the cooker.
2. Sprinkle the 1 ounce packet of ranch dressing mix over the chicken, spoon in the
10.5 ounce can of cream of chicken soup, pour in 1 cup milk, add 1 cup uncooked long grain white rice, and season with a little salt and black pepper.
3. Give everything a gentle stir so the rice is mostly submerged and the seasoning is spread, but dont overmix and push the rice to the sides.
4. Cover and cook on low for about 3 to 4 hours or on high for about 2 hours. Check at 3 hours on low to avoid mushy rice, every cooker is different.
5. If using the 1 cup frozen mixed vegetables add them during the last 45 to 60 minutes of cooking so they stay bright and not soggy.
6. About 15 minutes before serving remove the chicken, shred it with two forks, then return the shredded chicken to the slow cooker.
7. Stir in the chopped cooked bacon and 1 1/2 cups of the shredded sharp cheddar cheese. If the mixture seems too thick add a splash more milk to loosen it up.
8. Sprinkle the remaining 1/2 cup cheese on top, replace the lid and let sit for 5 to 10 minutes to melt and come together.
9. Let the dish rest about 5 to 10 minutes before serving so the rice firms up a little. Taste and adjust salt and pepper if needed. Leftovers reheat great.
Equipment Needed
1. 4 to 6 quart slow cooker for the whole dish
2. Measuring cups and measuring spoons for the milk rice and seasoning
3. Can opener for the cream of chicken soup
4. Large spoon or rubber spatula to gently stir without smashing the rice
5. Two forks for shredding the cooked chicken (works best)
6. Skillet and tongs to cook and crisp the bacon before chopping
7. Cutting board and chef’s knife to chop the bacon and any veggies
8. Large serving spoon or ladle to dish it up and let it rest a few minutes
FAQ
Slow Cooker Crack Chicken & Rice Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs, they stay juicier, or use about 2 cups shredded rotisserie chicken to save time
- Ranch dressing mix: make a quick homemade mix 2 tablespoons sour cream or mayonnaise plus 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder and salt to taste, or use 1 packet Italian dressing mix instead
- Cream of chicken soup: replace with cream of mushroom soup, or whisk 1 cup chicken broth with 1/2 cup heavy cream and 2 tablespoons all purpose flour until thickened
- Uncooked white rice: use brown rice for more fiber but add extra cook time and liquid, or use about 3 cups riced cauliflower and stir it in at the end for a low carb option
Pro Tips
1. Dont skip a quick sear on the chicken and crisp the bacon extra. A 2 to 3 minute brown on each side adds real flavor, and save a couple tablespoons of bacon fat to toss into the cooker for depth, its worth the tiny extra step.
2. Use low sodium soup or swap half the milk for low sodium chicken broth so you dont end up over salted. The canned soup can be surprisingly salty so this keeps the dish balanced without ruining the creaminess.
3. Rinse the rice until the water runs clear before you add it. That cuts surface starch and helps the grains stay separate instead of turning gluey, youll notice a better texture.
4. Keep fixes ready for texture problems: if it gets too thin make a quick cornstarch slurry (about 1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it in, let it cook a few more minutes. If its too thick add a splash of milk or broth and stir until you like it.
5. For leftovers reheat with a splash of milk and stir gently, or spread in an oven safe dish and heat at 350 for 10 to 15 minutes to bring back creaminess and melt the cheese. Portion and freeze small batches so reheating is fast and the texture stays better.
Slow Cooker Crack Chicken & Rice Recipe
I rely on Slow Cooker Crack Chicken and Rice; chicken, ranch mix, bacon, cheddar, cream of chicken soup, milk and rice make it my perfect Dinner For Work Nights option.
6
servings
652
kcal
Equipment: 1. 4 to 6 quart slow cooker for the whole dish
2. Measuring cups and measuring spoons for the milk rice and seasoning
3. Can opener for the cream of chicken soup
4. Large spoon or rubber spatula to gently stir without smashing the rice
5. Two forks for shredding the cooked chicken (works best)
6. Skillet and tongs to cook and crisp the bacon before chopping
7. Cutting board and chef’s knife to chop the bacon and any veggies
8. Large serving spoon or ladle to dish it up and let it rest a few minutes
Ingredients
-
About 2 pounds boneless skinless chicken breasts (about 4 small breasts)
-
1 package ranch dressing mix (1 ounce)
-
1 can cream of chicken soup (10.5 ounce)
-
1 cup milk
-
1 cup uncooked long grain white rice
-
6 slices bacon cooked and chopped
-
2 cups shredded sharp cheddar cheese
-
1 cup frozen mixed vegetables such as peas and carrots optional
-
Salt and black pepper to taste
Directions
- Spray the slow cooker insert with nonstick spray or rub a little oil, then place the chicken breasts in the bottom of the cooker.
- Sprinkle the 1 ounce packet of ranch dressing mix over the chicken, spoon in the
- 5 ounce can of cream of chicken soup, pour in 1 cup milk, add 1 cup uncooked long grain white rice, and season with a little salt and black pepper.
- Give everything a gentle stir so the rice is mostly submerged and the seasoning is spread, but dont overmix and push the rice to the sides.
- Cover and cook on low for about 3 to 4 hours or on high for about 2 hours. Check at 3 hours on low to avoid mushy rice, every cooker is different.
- If using the 1 cup frozen mixed vegetables add them during the last 45 to 60 minutes of cooking so they stay bright and not soggy.
- About 15 minutes before serving remove the chicken, shred it with two forks, then return the shredded chicken to the slow cooker.
- Stir in the chopped cooked bacon and 1 1/2 cups of the shredded sharp cheddar cheese. If the mixture seems too thick add a splash more milk to loosen it up.
- Sprinkle the remaining 1/2 cup cheese on top, replace the lid and let sit for 5 to 10 minutes to melt and come together.
- Let the dish rest about 5 to 10 minutes before serving so the rice firms up a little. Taste and adjust salt and pepper if needed. Leftovers reheat great.
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: 421g
- Total number of serves: 6
- Calories: 652kcal
- Fat: 27.7g
- Saturated Fat: 13.3g
- Trans Fat: 0.17g
- Polyunsaturated: 3.3g
- Monounsaturated: 8.3g
- Cholesterol: 180.5mg
- Sodium: 800mg
- Potassium: 641mg
- Carbohydrates: 34.3g
- Fiber: 0.8g
- Sugar: 3.7g
- Protein: 64.7g
- Vitamin A: 827IU
- Vitamin C: 1mg
- Calcium: 338mg
- Iron: 2.25mg