This Crockpot Crack Chicken recipe is deliciously savory and creamy, filled with ranch, cream cheese, shredded chicken, bacon, and more cheese. With only a handful of ingredients and a totally hands-off cooking method, this irresistible crack chicken is so easy to make in a slow cooker.
Why We Love This Crockpot Crack Chicken Recipe
This shredded crockpot version of our favorite baked ranch chicken puts a new spin on a classic. Cream cheese and cheddar cheese add a deliciously creamy element to the dish that’ll make your mouth water!
Variations on Slow Cooker Crack Chicken
There are so many ways to change up this crockpot crack chicken recipe. Add some heat by mixing in chopped jalapeños, red pepper flakes, or a dash of Buffalo sauce. Or instead of using ranch seasoning mix, try using a packet of French onion soup mix, Italian seasoning, or taco seasoning for a different flavor twist. You could also mix in some BBQ sauce for a zesty flavor.
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How to Store and Reheat
Store leftover crockpot crack chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until hot.
How to Freeze
Freeze slow cooker crack chicken in individual portions in airtight containers or Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating gently in the microwave or on the stovetop until hot.
This cheesy crack chicken is delicious as a sandwich served with french fries and creamy coleslaw. You can also make wraps or add this chicken to a cobb salad, or serve it simply over mashed potatoes with a side of roasted Brussels sprouts!
More Ranch Chicken Recipes To Try
- Crispy Ranch Chicken
- Bacon Ranch Chicken Salad
- Crockpot Ranch Chicken
- Cheddar Bacon Ranch Chicken
- Bacon Crusted Chicken with Ranch Potatoes
- Chicken Ranch Wrap
- King Ranch Chicken Casserole
- Ranch Chicken Pasta Salad
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How to Make Crockpot Crack Chicken Step by Step
Fill the Crockpot: Add 2 pounds of boneless, skinless chicken breast, 16 ounces (2 bricks) of cream cheese, and 1 ounce (1 packet) of ranch seasoning to your crockpot.
Cook the Chicken: Cover and set to low for 6-7 hours or high for 4 hours.
Shred the Chicken: Take two forks and shred the chicken.
Stir the Mixture: Stir the mixture until well combined.
Top and Serve: Top with 1 cup of freshly shredded cheddar cheese, 8 strips of crumbled cooked bacon, and 5 sliced scallions. Cover the crockpot and cook on high for 5-10 minutes until the cheese is melted. Serve on 6 hamburger buns.
Contrary to popular belief, “crack” actually refers to the flavor combination of cheese, ranch seasoning, and bacon in a dish, not the addictive quality of the dish–although this is certainly addictive!
Nope! The cream cheese will melt and protect the chicken from burning in the crockpot.
I do not recommend cooking chicken from frozen in the crockpot, because it spends too much time in the “temperature danger zone”, which could cause food poisoning.
If your chicken is watery, it’s likely because you used defrosted chicken. Previously frozen chicken tends to release a lot of water as it defrosts, so be sure to pat the breasts dry before adding them to the crockpot.