Easy Slow Cooker Crack Chicken
A creamy, cheesy chicken dish made in a slow cooker, combining smoky bacon, tangy ranch seasoning, and melted cheese for a comforting family favorite.
Ingredients
Main Ingredients
- 2 to 3 pounds boneless skinless chicken breasts Tender, mild, and perfect for shredding.
- 1 ounce packet ranch seasoning mix Adds savory, herby comfort.
- 8 ounces cream cheese, softened Gives a silky, indulgent base.
- 1 cup shredded sharp cheddar cheese Melts to golden, gooey perfection.
- 6 slices bacon, cooked and crumbled Smoky crunch; substitute turkey bacon for lighter options.
- 1/2 cup sour cream or plain Greek yogurt Creamy tang; Greek yogurt for a healthier option.
- 1/4 cup chicken broth Keeps the chicken juicy; substitute water if needed.
- 2 cloves garlic, minced Warm, aromatic lift.
- Salt and pepper to taste
- Optional: chopped chives or green onions for garnish
Instructions
Preparation
- Cook bacon until crisp, drain on paper towels, and crumble. Place chicken breasts in the slow cooker.
- Sprinkle the ranch seasoning and minced garlic over the chicken. Pour the chicken broth around (not directly over) the breasts.
- Top the chicken with dollops of softened cream cheese and the sour cream or Greek yogurt.
Cooking
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken shreds easily with two forks.
- Remove the chicken to a cutting board, shred with forks, then return it to the slow cooker. Stir in the crumbled bacon and shredded cheddar. Add salt and pepper if needed.
- Let the cheese melt for another 10 to 15 minutes on warm. Garnish with chives or green onions and serve hot.
Notes
For a lighter version, use Greek yogurt and reduced-fat cheese, and swap bacon for turkey bacon. Store leftovers in an airtight container for up to 4 days.