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Overhead shot of shredded chicken in creamy sauce with melted cheddar, bacon bits, and cream cheese dollops.

Slow Cooker Crack Chicken

Creamy, cheesy slow cooker crack chicken with ranch flavor, bacon, and cheddar. Ready in 3 hours for sandwiches or lettuce wraps.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 470
Ingredients Method

Ingredients
  

  • ½ cup low sodium chicken broth
  • 1 tablespoon ranch seasoning mix
  • 4 boneless, skinless chicken breasts
  • 8 ounces block of cream cheese at room temperature, cut up into 4 pieces for easier melting
  • 2 cups shredded cheddar cheese divided
  • 6 slices bacon cooked to a crisp and chopped
  • chopped green onions for serving
  • chopped fresh parsley for garnish

Method
 

  1. Mix broth and ranch:

    Pour chicken broth into the slow cooker and stir in the ranch seasoning mix.

  2. Cook chicken in slow cooker:

    Add the chicken breasts to the slow cooker and stir to coat with the liquid. Cover and cook on LOW for 5 hours or on HIGH for 2 to 3 hours.

  3. Shred chicken:

    Remove the lid and shred the chicken inside the slow cooker using two forks or shredding claws.

  4. Melt cream cheese and cheddar:

    Stir in the cut-up cream cheese and 1½ cups of shredded cheddar cheese until completely melted and combined. Top with the remaining ½ cup cheddar cheese, cover, and let the cheese melt.

  5. Top with bacon and garnish:

    Remove the lid and sprinkle chopped bacon on top. Garnish with green onions and parsley. Serve in sandwiches, wraps, burgers, and/or lettuce cups.