Crock Pot Crack Chicken

An incredibly easy and flavorful shredded chicken made in the slow cooker, featuring cream cheese, ranch seasoning, and bacon for an addictive 'crack' factor.

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Prep Time 10

Cook Time 4

Total Time 4 10

Servings: 6 servings

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

Main Ingredients

2.5 lbs boneless, skinless chicken breasts
8 oz cream cheese Softened, cut into cubes
1 packet dry ranch seasoning mix
4 oz canned diced green chiles Drained
0.5 cup chicken broth
6 slices bacon Cooked and crumbled
1 cup shredded cheddar cheese Optional, for mixing in at the end

Method

Instructions

Place the chicken breasts in the bottom of a slow cooker (Crock Pot).
Sprinkle the dry ranch seasoning mix evenly over the chicken breasts. Pour the chicken broth over everything.
Place the cubed cream cheese on top of the chicken.
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and easily shredded.
Remove the chicken breasts from the slow cooker and shred using two forks. Return the shredded chicken to the slow cooker.
Drain any excess liquid from the slow cooker. Stir in the diced green chiles and the optional shredded cheddar cheese until the cheese is melted and everything is well combined and creamy.
Stir in the crumbled bacon just before serving. Serve hot over buns, rice, or lettuce wraps.

Notes

This recipe is fantastic served on slider buns, over baked potatoes, or as a filling for lettuce wraps. For extra moisture, reserve about 1/2 cup of the cooking liquid before mixing in the cheese if the mixture seems too thick.