Ingredients
Equipment
Method
- Place the chicken breasts or thighs in the bottom of your slow cooker. If using chicken breasts, you can cut them in half if they are particularly thick to ensure even cooking. Thighs will generally cook more uniformly.2-2.5 pounds boneless, skinless chicken breasts or thighs
- Evenly distribute the softened cream cheese over the chicken. Sprinkle the ranch seasoning mix over the cream cheese and chicken. If you prefer a slightly saucier consistency, pour the chicken broth over the ingredients.8 ounce cream cheese, softened, 1/2 cup ranch seasoning mix, 1/4 cup chicken broth
- Cover the slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. The chicken should be cooked through and easily shredded with a fork. The exact cooking time will depend on your slow cooker and the size of your chicken pieces.
- Once the chicken is cooked, remove it from the slow cooker and place it on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces. This part is quite satisfying as the chicken will be incredibly tender.2-2.5 pounds boneless, skinless chicken breasts or thighs
- Return the shredded chicken to the slow cooker. Add the shredded cheddar cheese. Stir everything together until the cheese is melted and the chicken is well-coated in the creamy, cheesy sauce.2-2.5 pounds boneless, skinless chicken breasts or thighs, 1 cup shredded cheddar cheese
- Serve the Slow Cooker Crack Chicken warm. It's fantastic served on buns for sandwiches, over rice, as a filling for tacos or quesadillas, or simply as is. Garnish with chopped cooked bacon and fresh chives or green onions for an extra burst of flavor and freshness.1/4 cup chopped cooked bacon, 2 tablespoons chopped fresh chives or green onions
Notes
Storing: Once cooled, store leftover Slow Cooker Crack Chicken in an airtight container in the refrigerator for up to 3-4 days. Reheating: Microwave-safe dish, skillet over low heat, or oven at 300°F (150°C). Freezing: Freeze cooled chicken in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
