Description
Crockpot Crack Chicken is an irresistibly creamy, cheesy slow-cooked chicken dish featuring tender shredded chicken thighs, seasoned with ranch mix, mixed with cream cheese, crispy bacon, sharp cheddar, and fresh green onions. Perfect for an easy, comforting meal with minimal prep and maximum flavor.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds boneless skinless chicken thighs
- 1 ounce packet ranch seasoning mix
Dairy and Cheese
- 16 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
Additional Ingredients
- 8 slices bacon, cooked and chopped
- 2 green onions, chopped
Instructions
- Prepare the chicken: Place the chicken thighs in an even layer in the bottom of the slow cooker. Sprinkle evenly with the ranch seasoning mix, then add the cream cheese on top of the chicken pieces.
- Cook low and slow: Cover the slow cooker with the lid and set it to low heat. Allow to cook for approximately 6 hours until the chicken is fork-tender and fully cooked through.
- Shred and mix: Use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken and melted cream cheese together until well combined and creamy.
- Add bacon and onions: Fold in the cooked and chopped bacon along with the chopped green onions into the creamy chicken mixture.
- Top with cheese and finish cooking: Sprinkle the shredded cheddar cheese evenly over the top. Replace the lid and cook on low for an additional 15 to 20 minutes until the cheese is melted and bubbly.
Notes
- Boneless skinless chicken thighs are preferred for tenderness and flavor but boneless skinless chicken breasts can be used as a substitute.
- For added spice, you can mix in a pinch of cayenne pepper with the ranch seasoning.
- To make this dish lower in fat, consider using reduced-fat cream cheese and cheese varieties.
- Serve with rice, over baked potatoes, or with crusty bread for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
