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Crockpot Crack Chicken with melted cheddar and crispy bacon inside a slow cooker

Crockpot Crack Chicken

Creamy, cheesy slow cooker chicken loaded with ranch seasoning, cream cheese, sharp cheddar, and crispy bacon. An easy hands-off dinner the whole family will love.
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Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 422
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 0.5 cup low-sodium chicken broth
  • 1 oz ranch seasoning mix 1 packet
  • 8 oz cream cheese 1 brick, room temperature, cut into cubes
  • 1 cup shredded sharp cheddar cheese divided
  • 0.5 cup shredded mozzarella cheese
  • 8 oz cooked bacon chopped and divided
  • 0.5 cup sliced green onions divided

Equipment

  • 6-quart crockpot or slow cooker
  • Two forks for shredding
  • Nonstick cooking spray

Method
 

  1. Spray the inside of a 6-quart crockpot with nonstick cooking spray. Add the chicken breasts in a single layer, pour the chicken broth over them, and sprinkle the ranch seasoning evenly across the top.
  2. Cover and cook on LOW for 4 hours until the chicken is fully cooked through and pulls apart easily. Do not use the HIGH setting as it can make the chicken tough.
  3. Use two forks to shred the chicken directly in the pot.
  4. Add the cubed cream cheese, 1/2 cup of the shredded cheddar, and all of the mozzarella. Place the lid back on and let the residual heat melt the cheeses for about 10 minutes without turning the heat back on.
  5. Remove the lid and stir everything together until smooth and fully combined. Fold in half of the chopped bacon and half of the green onions.
  6. Sprinkle the remaining 1/2 cup of cheddar and remaining bacon across the top. Place the lid back on for 5 to 10 more minutes until the top layer of cheese is fully melted.
  7. Serve hot, garnished with the remaining sliced green onions.

Notes

Serve on toasted brioche buns, over baked potatoes, white rice, or egg noodles. Leftovers keep in the fridge for up to 4 days and freeze well for up to 2 months. Reheat gently with a splash of chicken broth to keep the sauce creamy. If using frozen chicken breasts, add 1 to 2 extra hours on LOW and verify internal temp reaches 165 degrees F.