Crock Pot Crack chicken gives you a creamy, cheesy mix of tender chicken and rich flavors that tends to wow even picky eaters. It’s a popular weeknight pick at my place (seriously, you’ll want seconds), and I’ve found it pairs just as well with rice or slider buns for easy leftovers.
PrintHow to Make Crock Pot Crack Chicken [Easy Step-by-Step Guide]
Crock Pot Crack chicken gives you a creamy, cheesy mix of tender chicken and rich flavors that tends to wow even picky eaters. It’s a popular weeknight pick at my place (seriously, you’ll want seconds), and I’ve found it pairs just as well with rice or slider buns for easy leftovers.
- Prep Time: 10 min
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 4 large chicken breasts
- 16 ounces cream cheese
- 1 packet ranch dressing mix
- 1 teaspoon hot sauce
- 1 cup shredded cheddar cheese
For serving:
-
- 8 hamburger buns
- 8 slices bacon fried until crisp
Instructions
- Spray a crock pot with cooking spray, then place the chicken breasts in the pot. Add the cream cheese, ranch dressing mix, and hot sauce. Cover and cook on low for 6-8 hours, or on high for 4-6 hours.
- Remove the chicken from the pot and shred with two forks. Stir the cream cheese mixture in the pot until smooth, then add the chicken back into the pot. Stir in the grated cheese. Cover and cook 30-60 minutes, until the cheese is melted and the sauce is smooth.
- To serve, scoop the chicken onto the hamburger buns and top with bacon.
Crack chicken pulls the zesty punch from ranch dressing and pairs it with crispy bacon, creating a savory mix that works in sandwiches, wraps, or even over rice (I can’t resist it straight from the slow cooker either). With every bite, I get that creamy, salty kick that keeps me coming back, and I love finding new ways to serve it for dinner or lunch.
Crock pot crack chicken
COOK. Spray a crock pot with cooking spray, then place the chicken breasts in the pot. Add the cream cheese, ranch dressing mix, and hot sauce. Cover and cook on low for 6-8 hours, or on high for 4-6 hours.
SHRED, MIX & COOK. Remove the chicken from the pot and shred with two forks. Stir the cream cheese mixture in the pot until smooth, then add the chicken back into the pot. Stir in the grated cheese. Cover and cook 30-60 minutes, until the cheese is melted and the sauce is smooth.
SERVE. To serve, scoop the chicken onto the hamburger buns and top with bacon.
- You do not need to add water to the pot as the chicken will release its own natural juices.
- For even more flavorful chicken use boneless chicken thighs.
- Double or triple the recipe for larger crowds or to freeze some for later.
How to serve this tasty crack chicken:
- in a hamburger bun
- over rice
- over noodles
- wrapped in a tortilla
- in a lettuce wrap
- with crackers
- over a baked potato
Not only can you change up the methods of serving, but you can also add mushrooms, diced chilies or jalapenos, red or green onions, diced tomatoes or add a slice of American cheese to the sandwich.
Store & freeze
Make ahead and STORE covered in the fridge 3-4 days.
FREEZE in a ziploc or storage container for 1-2 months.
REHEAT in the microwave or in a skillet on the stove. Add a bit of milk to smooth it out as it warms.
