The Most Insanely Addictive Crockpot Crack Chicken

This crockpot crack chicken combines creamy, ranch-infused flavors with minimal prep, delivering an addictive comfort food dish that satisfies picky eaters and busy families alike.

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 6 servings

Course: Dinner, Main Dish

Cuisine: American, Comfort Food

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Essential Ingredients

2 pounds boneless, skinless chicken breasts or thighs
8 oz cream cheese softened
1 oz packet ranch dressing mix or 1 tsp each: dried dill, garlic powder, onion powder, ½ tsp salt
1 cup cooked bacon crumbled
1 cup sharp cheddar cheese freshly shredded
1/2 cup chicken broth low-sodium
2 tablespoons butter unsalted

Equipment

Slow Cooker (6-quart)
Medium Mixing Bowl
Whisk
Two Forks

Method

Grease slow cooker with butter or cooking spray. Place chicken breasts in a single layer at the bottom.
Whisk cream cheese, ranch mix, and chicken broth in a bowl until smooth.
Pour cream cheese mixture over chicken, add butter pieces on top.
Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken reaches 165°F.
Shred chicken with two forks, return to slow cooker, and mix with sauce.
Stir in bacon and cheddar cheese during the last 10 minutes of cooking.

Notes

Thaw chicken completely before cooking. Use room-temperature cream cheese to avoid lumps. Check chicken at 4 hours on low to prevent drying. Adjust seasoning after shredding. Store refrigerated for up to 4 days or frozen for up to 3 months, reheating with broth for moisture.