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Crack chicken tacos on warm flour tortillas topped with cheddar cheese, crumbled beef bacon, green onions, and sour cream

Crack Chicken Tacos

Creamy, cheesy slow cooker crack chicken tacos made with ranch-seasoned chicken breasts, cream cheese, cheddar, mozzarella, and crispy beef bacon stuffed into warm tortillas.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts raw, uniform-sized for even cooking
  • 8 oz cream cheese softened to room temperature
  • 2 tbsp ranch seasoning mix dry packet
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup cooked beef bacon crumbled
  • 8 small flour or corn tortillas street taco size
  • chopped green onions optional topping
  • shredded lettuce optional topping
  • diced tomatoes optional topping
  • jalapenos optional topping
  • fresh cilantro optional topping
  • sour cream or Greek yogurt optional topping

Equipment

  • Slow cooker
  • Skillet
  • Two forks for shredding
  • Cutting board

Method
 

  1. Place the raw boneless skinless chicken breasts in the slow cooker in a single layer. Sprinkle the ranch seasoning mix evenly over the top so every piece is fully coated.
  2. Place the softened cream cheese directly on top of the chicken. Do not stir. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and pulls apart easily.
  3. Remove the chicken from the slow cooker and place on a cutting board. Shred with two forks, then return the shredded chicken to the slow cooker. Stir everything together until the cream cheese is fully incorporated and the mixture is smooth and creamy.
  4. Cook the beef bacon in a skillet over medium heat until crispy, about 4 to 5 minutes. Crumble and set aside.
  5. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds until soft and pliable.
  6. Scoop a generous portion of the crack chicken mixture onto each warm tortilla. Sprinkle cheddar and mozzarella on top and let it melt slightly from the warmth of the filling.
  7. Add the crumbled beef bacon and any desired toppings. Serve immediately while the filling is still warm.

Notes

Chicken thighs can be substituted for chicken breasts with the same cook time. For Instant Pot: cook on high pressure for 15 minutes with a 10-minute natural release, then shred and stir. Leftover filling keeps in the fridge for up to 4 days or in the freezer for up to 3 months. Works great as a baked potato topping, chip dip, or quesadilla filling the next day.