This creamy crockpot crack chicken is a warm and tasty dish that’s perfect for any gathering. It’s made with tender chicken, ranch dressing, and cream cheese, creating a dreamy combo!
You’ll love how easy it is to make—just toss everything in the crockpot and let it cook! I often serve it over rice or in a sandwich for a comforting meal. Yum! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe as they easily shred. If you’re looking for a substitute, turkey breast or thighs can work too! Just adjust the cooking time slightly for different types.
Ranch Seasoning Mix: This adds that distinct flavor! If you don’t have ranch seasoning, mix dried herbs (like dill, garlic powder, and onion powder) to create a similar taste. You can also use homemade ranch dressing for a different twist.
Cream Cheese: Cream cheese makes this dish rich and creamy. You can swap it with Greek yogurt for a lighter option or even use a dairy-free cream cheese if you’re lactose intolerant.
Bacon: Crumbled bacon adds great texture and flavor. If you prefer a healthier version, turkey bacon or cooked pancetta can be good substitutes. For a vegetarian option, leave it out or use smoky sun-dried tomatoes.
Cheddar Cheese: While I love classic cheddar, feel free to use pepper jack for a bit of spice or a mild cheese for a softer flavor.
How Do I Shred Chicken Perfectly in a Slow Cooker?
Shredding chicken might seem tricky, but it’s easy once you know the right method. After cooking, the chicken should be tender and pull apart easily with a fork. Here’s how:
- Use two forks: Hold one fork steady and use the other to pull apart the chicken into shreds. It should come apart effortlessly.
- Do it directly in the slow cooker: This saves you from transferring the chicken to another bowl, and you can mix it right into the creamy sauce afterward.
- Chunky or fine?: If you like thicker pieces, shred less. For a smoother texture, shred more finely and mix well with the sauce.
How to Make Creamy Crockpot Crack Chicken
Ingredients You’ll Need:
- 2 pounds boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 (8 oz) block cream cheese
- 1 cup cooked bacon, crumbled (about 8 slices)
- 1 cup cheddar cheese, shredded
- 1/2 cup green onions, sliced (for garnish)
- 4 hamburger buns (for serving)
- Salt and pepper to taste (optional)
How Much Time Will You Need?
This creamy crockpot crack chicken takes about 10 minutes to prep. You’ll need to cook it in the slow cooker for 6-8 hours on low or 4 hours on high. So, set aside some time during the day and let the magic happen!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts into the slow cooker. Take your packet of ranch seasoning mix and sprinkle it evenly over the chicken. This will add a ton of flavor right from the start!
2. Add Cream Cheese:
Next, take the block of cream cheese and place it right on top of the chicken. Don’t worry; it will melt down into a creamy, delicious sauce as it cooks!
3. Cook It Up:
Now, cover your slow cooker and set it to cook. If you have time, let it cook on low for 6-8 hours. In a hurry? The high setting will work in about 4 hours. You’ll know it’s done when the chicken is fully cooked and easy to shred with a fork.
4. Shred the Chicken:
Once cooked, reach for two forks and shred the chicken right in the slow cooker. Stir everything together until the cream cheese and ranch mix create a creamy sauce that coats the chicken beautifully.
5. Add Bacon and Cheese:
Next, throw in the crumbled cooked bacon and half of the shredded cheddar cheese. Stir it all up and let it warm for another 5-10 minutes. This will melt the cheese and elevate the flavor even more!
6. Serve and Enjoy:
Finally, it’s time to enjoy your creation! Spoon the creamy crack chicken onto the hamburger buns. Top it with the remaining cheddar cheese and sprinkle sliced green onions on top for a fresh finish. Dig in and enjoy this delightful meal!
Can I Use Frozen Chicken Breasts Instead?
Yes, you can use frozen chicken breasts! Just adjust your cooking time. If you’re cooking on low, aim for 7-9 hours, or if on high, 5-6 hours. Make sure the chicken is fully cooked to an internal temperature of 165°F (75°C) before shredding.
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter option, try using Greek yogurt or a non-dairy cream cheese alternative. Keep in mind that the texture may vary slightly, but you’ll still get a creamy result!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the crack chicken for up to 3 months. Just thaw in the fridge before reheating to ensure even warmth.
What Other Toppings Can I Use?
Feel free to get creative with toppings! Avocado, jalapeños, or even a drizzle of barbecue sauce can add extra flavor. For a healthier option, serve it over a bed of greens instead of buns!
