This Slow Cooker Crack Chicken is a ridiculously addictive, creamy shredded chicken dish that earns its name. With just 5 minutes of prep, your slow cooker does all the work, making it perfect for busy days. Serve this crack chicken on buns, over rice, or straight from the pot for a guaranteed crowd-pleaser.
If you're looking for the perfect Slow Cooker Crack Chicken, you're in the right place. Whether you love Crockpot Recipes or want to explore our Dessert Recipes collection, we've got you covered.
Why You’ll Love This Slow Cooker Crack Chicken
- Effortless prep: Just layer ingredients and let the slow cooker work.
- Insanely good flavor: Creamy, savory, and deeply satisfying.
- Incredibly versatile: Serve as sandwiches, over potatoes, or as a dip.
- Feeds a crowd: Scales up beautifully for gatherings.
Ingredients & Tools
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 (8 oz) blocks cream cheese, cubed
- 1 (1 oz) packet ranch seasoning mix
- 8 slices cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
Tools: A 6-quart or larger slow cooker.
Notes: Full-fat cream cheese and good-quality ranch seasoning make a difference. Frying your own bacon adds better texture.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 5 g |
| Fiber: | 0 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 6 hours (Low) or 3 hours (High) | Total Time: 6 hours 10 minutes
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months; thaw in fridge before reheating gently.
- Reviving: Reheat on stove over low heat or in microwave at 50% power, stirring often.
Serving Suggestions
Complementary Dishes
- A simple, crisp green salad — The fresh, acidic crunch of lettuce with a light vinaigrette is the perfect counterbalance to the rich, creamy chicken, cutting through the decadence beautifully.
- Buttery corn on the cob or steamed green beans — Sweet corn or simple, steamed veggies provide a clean, simple side that doesn’t compete with the main event, letting the chicken truly shine.
- Garlic bread or soft, warm dinner rolls — You’ll want something to soak up every last bit of that delicious creamy sauce, and a good piece of bread is the ultimate tool for the job.
Drinks
- A cold, crisp lager or pale ale — The carbonation and slight bitterness of a good beer help cleanse the palate between bites of the rich, savory chicken, making each mouthful taste as good as the first.
- An unsweetened iced tea with lemon — The tannins and citrus note provide a refreshing contrast that keeps the meal feeling light and balanced, even though the dish itself is comforting and hearty.
Something Sweet
- A classic lemon bar or key lime pie — The bright, tangy citrus flavor is a fantastic palate-cleanser after the savory, cheesy chicken, leaving you feeling refreshed and perfectly satisfied.
- Warm apple crisp with vanilla ice cream — The warm, spiced apples and cold ice cream offer a homestyle dessert that continues the theme of comfort food, creating a wonderfully cohesive meal experience.
Before You Start: Tips & Ingredient Notes
- Chicken breasts or thighs? You really can’t go wrong. Breasts yield a slightly leaner, shreddable result, while thighs stay incredibly moist and have a richer flavor. I often use a mix of both for the best of both worlds.
- Don’t skip cubing the cream cheese. Cutting the cream cheese into small, roughly 1-inch cubes before adding it to the slow cooker is a small step that makes a big difference. It helps it melt evenly into the sauce instead of sitting in one big lump.
- What if I want to make my own ranch seasoning? You absolutely can! A simple blend of dried dill, parsley, garlic powder, onion powder, salt, and black pepper will work beautifully. This gives you full control over the sodium level and lets you avoid any hidden ingredients.
- Think about your slow cooker. All slow cookers run a little differently. If you know yours tends to run hot, err on the side of the shorter cooking time to prevent the chicken from drying out. The low and slow setting is almost always preferable for the most tender results.
How to Make Slow Cooker Crack Chicken
Step 1: Start by placing your chicken in the slow cooker. You can lay the breasts or thighs in a single layer—there’s no need to season them beforehand, as the ranch packet will provide plenty of flavor. If some pieces are much thicker than others, you can give them a little press with your hand to create a more uniform thickness, which helps them cook at the same rate.
Step 2: Now, scatter the cubed cream cheese and sprinkle the entire packet of ranch seasoning evenly over the top of the chicken. The trick is to distribute the cream cheese cubes as evenly as possible so that as they melt, they coat every piece of chicken. You’ll notice the dry ranch seasoning will mostly sit on top at this stage, and that’s perfectly fine.
Step 3: Place the lid securely on your slow cooker. This is the most important step for proper cooking! Now, choose your setting. For the most tender, fall-apart chicken, I highly recommend cooking on LOW for 6-7 hours. If you’re in a hurry, you can cook on HIGH for 3-4 hours, but check it a bit earlier to ensure it doesn’t overcook. Resist the urge to open the lid during cooking, as this lets out a significant amount of heat and adds to the cooking time.
Step 4: Once the cooking time is up, the chicken should be incredibly tender and cooked through. Carefully remove the lid—you’ll be greeted by a creamy, aromatic sauce. Using two forks, shred the chicken directly in the slow cooker. It should pull apart with almost no effort. Stir everything together thoroughly. You’ll see the shredded chicken, melted cream cheese, and ranch seasoning combine into a cohesive, creamy mixture.
Step 5: Now for the finishing touches! Add the shredded cheddar cheese and most of the crumbled bacon (save a little for garnish!) to the slow cooker. Stir everything together until the cheddar is melted and fully incorporated into the hot chicken mixture. The residual heat is more than enough to melt the cheese beautifully and warm the bacon through.
Step 6: Finally, stir in most of the chopped green onions, reserving some of the green tops for a fresh, colorful garnish. Give it one final taste. Depending on the saltiness of your bacon and ranch seasoning, you might want to add a little black pepper, but it’s unlikely to need extra salt. Your crack chicken is now ready to serve and devour!
Top Mistakes to Avoid
- Mistake: Using frozen chicken. I know it’s tempting for convenience, but adding frozen chicken to the slow cooker keeps it in the “danger zone” temperature for too long, which is a food safety risk. It also releases a ton of water as it thaws, making your final dish watery and diluting the flavor. Always use thawed chicken.
- Mistake: Overcooking the chicken. While the slow cooker is forgiving, chicken breasts can still become dry and stringy if left for too long, especially on the high setting. Stick to the recommended times and check for doneness—the chicken should shred easily but not be mushy.
- Mistake: Not stirring in the cheese and bacon at the end. If you add the cheddar cheese and bacon at the beginning, the cheese will break and become oily, and the bacon will lose its delightful texture
Slow Cooker Crack Chicken
Make the best Slow Cooker Crack Chicken with just 5 minutes of prep! This creamy, savory shredded chicken is perfect for sandwiches, rice, or dips. Get the easy recipe now!
Ingredients
For the Ingredients
-
2 lbs boneless, skinless chicken breasts or thighs
-
2 (8 oz) blocks cream cheese (cubed)
-
1 (1 oz) packet ranch seasoning mix
-
8 slices cooked bacon (crumbled)
-
1 cup shredded cheddar cheese
-
1/2 cup chopped green onions
Instructions
-
Start by placing your chicken in the slow cooker. You can lay the breasts or thighs in a single layer—there’s no need to season them beforehand, as the ranch packet will provide plenty of flavor. If some pieces are much thicker than others, you can give them a little press with your hand to create a more uniform thickness, which helps them cook at the same rate.01
-
Now, scatter the cubed cream cheese and sprinkle the entire packet of ranch seasoning evenly over the top of the chicken. The trick is to distribute the cream cheese cubes as evenly as possible so that as they melt, they coat every piece of chicken. You’ll notice the dry ranch seasoning will mostly sit on top at this stage, and that’s perfectly fine.02
-
Place the lid securely on your slow cooker. This is the most important step for proper cooking! Now, choose your setting. For the most tender, fall-apart chicken, I highly recommend cooking on LOW for 6-7 hours. If you’re in a hurry, you can cook on HIGH for 3-4 hours, but check it a bit earlier to ensure it doesn’t overcook. Resist the urge to open the lid during cooking, as this lets out a significant amount of heat and adds to the cooking time.03
-
Once the cooking time is up, the chicken should be incredibly tender and cooked through. Carefully remove the lid—you’ll be greeted by a creamy, aromatic sauce. Using two forks, shred the chicken directly in the slow cooker. It should pull apart with almost no effort. Stir everything together thoroughly. You’ll see the shredded chicken, melted cream cheese, and ranch seasoning combine into a cohesive, creamy mixture.04
-
Now for the finishing touches! Add the shredded cheddar cheese and most of the crumbled bacon (save a little for garnish!) to the slow cooker. Stir everything together until the cheddar is melted and fully incorporated into the hot chicken mixture. The residual heat is more than enough to melt the cheese beautifully and warm the bacon through.05
-
Finally, stir in most of the chopped green onions, reserving some of the green tops for a fresh, colorful garnish. Give it one final taste. Depending on the saltiness of your bacon and ranch seasoning, you might want to add a little black pepper, but it’s unlikely to need extra salt. Your crack chicken is now ready to serve and devour!06
Not what you're looking for?
