CROCK POT CRACK CHICKEN RECIPE
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Crock Pot Crack Chicken Recipe is an easy ‘dump and go’ slow cooker recipe that is so good you’ll be addicted to it! Ten minutes of prep with ingredients you probably already have and it has endless meal possibilities.
Also, try this family favorite>Slow Cooker Hoisin Chicken
Hey, hey, it’s also a keto-friendly recipe! It’s filled with bacon, cheese,
My best friend, Lisa, shared this recipe with me a few years back before I started blogging. It’s a staple in my house.
Crock Pot Crack Chicken Recipe
First things first…What is ‘CRACK CHICKEN’?
Crack Chicken is the name of the combination of chicken,
There are variations of the recipe but the basic ingredients are the four noted above. Some people add cheddar cheese, garlic powder, onions, mayonnaise, etc.
I for one think chicken,
Why is this so dang good?
There are a few reasons why Crock Pot Crack Chicken Recipe is so good
- Primarily, this is a ‘dump and go’ slow cooker recipe. I say primarily because you do not want to cook the bacon in a slow cooker. Hence, you will either need to cook the bacon, crumble it, then add it to the Crock-Pot at the end of the cooking process. Or, you can use store-bought bacon bits. While real bacon, cooked and crumbled is much better and cost a lot less per ounce, store-bought bacon bits save a lot of time.
- It’s Keto friendly.
- Get my favorite slow cooker here.
- As well, Crock Pot Crack Chicken Recipe is perfect by itself, it’s also great on a sandwich, in a tortilla, over nachos, as a dip, in quiche, on pizza, over pasta, rice, or potatoes, or on a lettuce wrap for another low carb option!
HOW DO YOU MAKE CRACK CHICKEN IN THE SLOW COOKER?
- Use skinless, boneless chicken breasts so you don’t have a lot of extra fat in the recipe. You can use skinless, boneless thighs.
- I use two packets of seasoning. Otherwise, to me, it was a bit bland.
- Add the mayonnaise and Colby cheddar cheese at the end and stir until melted. (I recommend this mayonnaise.)
Tips for the Best Slow Cooker Crack Chicken
Yes, absolutely. Although I don’t have an Instant Pot I have friends that do. Check out Instant Pot Crack Chicken.
You can eat this by itself, on a bun, or in a tortilla wrap. I also made Bacon Chicken Ranch Sliders which are excellent.
Simply brown the chicken in a skillet. Next, add the remaining ingredients and cook them all in the oven for 40 to 45 minutes. When the chicken is cooked through, shred it then follow the instructions in the original recipe.
I like to serve it with
- Mexican Kale Slaw
- Tex Mex Cole Slaw
- Vinegar Slaw
- Deconstructed Green Bean Bundles
- Orange Salad
- Wedge Salad
This chicken recipe freezes well. Freeze it in an airtight container (<my favorite freezer containers) and let it thaw fully before reheating, you can definitely make this cooked chicken days ahead of time and store it in your freezer.
Yes, absolutely. Chicken thighs have so much flavor.
The FDA does not recommend using frozen chicken in the slow cooker because of the length of time it takes to cook. If you do use frozen, check the internal temperature of the chicken breast with an instant-read thermometer. The safe internal temperature for chicken is 165°F.
Ingredients you’ll need
- Chicken breasts
- Ranch dressing seasoning store-bought or my homemade recipe
- Cream cheese
- Mayonnaise
- Colby/Cheddar cheese (or you can use just cheddar)
- Bacon
- Green onions
Stock up on boneless, skinless chicken breasts when they are on sale. There are plentiful chicken recipes on my site for boneless, skinless chicken.
You can use more than 2 pounds of chicken without changing the other ingredients and it’ll still be good. As well, you can double the recipe and it will still be good. It’s a very versatile recipe!
Also, you can omit mayonnaise if it’s not your thing. I like the tang mayo that gives this recipe but it’s good without it too.
Furthermore, if you don’t want it as creamy, you can half the
What to serve with Crock Pot Crack Chicken Recipe
- Crispy Roast Potatoes
- ‘Baked’ Sweet Potato
- Napa Cabbage Ramen Slaw (Salad)
- Vinegar-Based Slaw (wonderful with the creamy sauce of this chicken!)
- Best Cobb Salad for a crowd
- Green Goddess Salad
You can use the Chicken Bacon Ranch Chicken as a filling for these recipes.
While you’re here, check out these delicious slow cooker recipes!
UPDATE 11-12-19: I read your comments and a lot of you thought the recipe as written is too salty. Therefore, I created a Homemade Ranch Seasoning Mix Recipe so that you can control the salt in this recipe. You can substitute this homemade ranch seasoning for the packs listed below in the recipe. (3 tablespoons of this mix = 1 packet of store-bought seasoning mix) CLICK HERE FOR HOMEMADE RANCH SEASONING RECIPE
Some of my most popular recipes are my pound cakes! In fact, I have a series where I have reviewed over 50 recipes for pound cakes! You can get all the recipes here.
You can also find great recipes at Recipe Index
Crock Pot Crack Chicken Recipe
Ingredients
- 3 to 4 medium chicken breasts boneless, skinless (about 2 pounds)
- 2 {1-ounce packages} Ranch dressing mix *SEE HOMEMADE RANCH DRESSING RECIPE IF YOU WANT TO MAKE YOUR SEASONING AND CONTROL THE SALT.
- 8 ounces cream cheese cut into cubes
- 1 cup mayonnaise
- 1 pound bacon cook and crumbled
- 2 cups Cheddar cheese shredded
- 2 to 3 tablespoons green onions sliced (optional ingredient)
- 2 tablespoons jalapeno pepper diced (optional ingredient)
Instructions
- Crock Pot Crack Chicken Recipe – Slow Cooker, fast, easy, keto recipe. See 'what to serve with crack chicken' in the post above.
- Please read the post above as well as the comments if you have a question.
- Place chicken breasts in the slow cooker. Sprinkle ranch dressing mix and cream cheese over chicken.
- Cook on high 3 hours or low 5 to 6 hours.
- With 2 forks, shred chicken and stir. Stir in mayonnaise. Sprinkle cheese, bacon, green onions, and jalapenos over chicken. Serve on buns, lettuce leaves, or soft or crunchy tortilla shells
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I just made this. Wow, it’s good! I used about 1 and a 1/4 of the ranch mix packets since others said it was too salty with 2, and ain’t nobody got time to make the homemade ranch mix (I don’t, anyway!). I also added in a sprinkling of black pepper with the ranch mix step. I also did not use any green onions or jalapenos.
I used 12 oz colby cheese and a heavy sprinkling of Monterey Jack cheese (accidentally grabbed a 3rd bag of the wrong cheese during my initial grocery trip, and at the next store they didn’t have any Colby, so I got Monterey since Google said that was the closest thing). Yummy.
This is very heavy, creamy, and savory. This would make great tailgate food or food for a gathering. I wish I had some Ritz crackers to put it on! But it’s great all by itself. My fiancé is on his way home and I can’t wait for him to try it! I had to stop myself from spooning it straight out of the Crock Pot and into my mouth before dinner time.
Side note- I feel like there is probably some creative way to add chili powder to this and some other spicy ingredient (maybe adobo sauce?) to make it into a spicy chicken dip recipe. Hmm. This would also be great to adapt into a buffalo chicken recipe (maybe it already has been though and I just don’t know it!). Thanks for the recipe, I will be making it again!
hahaha, you made me laugh with making your own seasoning 🤣 And, yeah, I totally think it would be a good dip. Chop the chicken smaller and maybe add sour cream. I’m going to think on this concept. Also, I did a Buffalo Chicken recipe that we really like that’s similar: https://www.callmepmc.com/slow-cooker-creamy-buffalo-chicken/
Thanks! I’ll check that one out, too! I love Buffalo chicken dip.
I froze the leftovers of this from yesterday. How should I go about reheating them? Do I need to let it thaw first? I have it in a plastic container in the freezer. Any help would be appreciated! Thanks!
Holy Moly!! I made this with a couple of tweaks, and MY WHOLE FAMILY went nuts. (This coming from a family of 5 where no one will eat the same thing. I did 8 oz of cream cheese, 1 Ranch packet, green onions, and a Tbsp of green chilis. After shredding the chicken I added shredded Colby cheese and crumbled bacon. Everyone ate it Brioche buns and went back for seconds! Thank you for the delicious recipe we will definitely make again!!
So happy you (and your whole family) liked it. I understand completely, there’s like 4 things all four of us eat.
Is this supposed to be liquidy?
Like gravy
We made this with the prepackaged ranch packet and it was pretty good. We chose to serve it over egg noodles (just a little bit of butter to prevent sticking) and side of sweet peas and it is now a family favorite!
Can I just use ranch dressing? I don’t have any mix
I haven’t made it using the dressing. But, I would cut the cream cheese in half and leave out the mayo to accommodate the liquid in the dressing. It’s not going to exactly the same as the recipe as written.
How many ounces are a serving size?
Can you mix thighs with breasts to help keep it from being dry? Or is this not necessary?
I would use one or the other not both. I didn’t find that the breast got dry. They won’t if they’re not overcooked.
I could see this being really good with a little tweaking. Followed the recipe to the T and it is just way to salty. I would suggest maybe only 1 packet of ranch and then use other less salty seasonings. I even added a cup of sour cream on top of the cup of mayo.
Can I double the recipe
Yes, same cook time
Do you need any liquid in the first step?
no
Can the left overs be frozen?
Yes, you can freeze it! Allow it cool to room temperature first. Then, place it into freezer bags, press to get rid of any extra air.