Crockpot Crack Chicken
This easy dump recipe is perfect for a weeknight dinner. Serve Crockpot Crack Chicken in sandwiches, as a dip or over pasta. It’s also keto-friendly!
It doesn’t get much easier or tastier than this. This Crockpot Crack Chicken recipe is what I like to call a “dump” recipe. There is nothing to cup up or any kind of prep necessary. You simply dump everything into your crockpot and dinner is done! It’s super simple and is sure to become one of your go-to easy weeknight dinner recipes.
Just a few ingredients
How to Make Crockpot Crack Chicken
Spray the inside of your crockpot with nonstick cooking spray.
Place chicken breasts in the bottom of a large crockpot (at least 4 quart size is recommended).
Sprinkle the ranch dressing mix over the top of the chicken.
Place blocks of cream cheese on top.
Cover the crockpot with the lid and set to “low” cooking setting.
Cook for 6 hours until the chicken is tender and shreds easily with a fork.
Shred the chicken with 2 forks. This can be done in the crockpot or on a plate. Now give it a good stir until the cream cheese and shredded chicken are mixed well.
Cook bacon until crispy. Then crumble into small pieces.
Add crumbled bacon and chopped green onions and stir until combined.
Top with a layer of shredded cheese. Place the lid back on the crockpot and set the cooking setting to “low” or “warm.” Allow the cheese to melt.
Ways to Serve Crockpot Crack Chicken
Tips & Tricks
- To add a little kick to your crack chicken, stir in a can of Rotel at the beginning of the cooking time.
- Use microwave bacon to save the time and mess of frying bacon.
- Garnish with some extra bacon bits and chopped green onions.
- Toast your sandwich buns before adding the crack chicken. Add lettuce and tomato if desired.
- Serve over pasta on Monday night, and have the leftovers as sandwiches on Thursday night.
Crockpot Crack Chicken
Equipment
Ingredients
- 2 lbs chicken breasts
- 1 packet ranch dressing seasoning mix
- 16 oz cream cheese
- 8 strips bacon cooked and crumbled
- 2 green onions chopped
- 2 cups shredded cheddar cheese
Instructions
- Spray the inside of your crockpot with nonstick cooking spray.
- Place chicken breasts in the bottom of a large crockpot (at least 4 quart size is recommended).
- Sprinkle the ranch dressing mix over the top of the chicken.
- Place blocks of cream cheese on top.
- Cover the crockpot with the lid and set to “low” cooking setting.
- Cook for 6 hours until the chicken is tender and shreds easily with a fork.
- Shred the chicken with 2 forks. This can be done in the crockpot or on a plate. Now give it a good stir until the cream cheese and shredded chicken are mixed well.
- Cook bacon until crispy. Then crumble into small pieces.
- Add crumbled bacon and chopped green onions and stir until combined.
- Top with a layer of shredded cheese. Place the lid back on the crockpot and set the cooking setting to “low” or “warm.”
- Allow the cheese to melt.
- Serve on buns or sub rolls as sandwiches, with chips as a dip, or over rice or pasta.
Nutrition
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