Go Back
–+ servings
image of A realistic top down mise en place shot of the fresh ingredients for crack chicken with chicken breasts cream cheese ranch seasoning shredded cheddar cheese bacon bits chicken broth and sliced green onions arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

The Ultimate Easy Slow Cooker Crack Chicken Recipe: Creamy, Cheesy Comfort Food

Indulge in this addictive slow cooker crack chicken, featuring tender shredded chicken enveloped in a creamy ranch sauce, topped with sharp cheddar and crispy bacon for a cheesy, savory weeknight meal that’s simple yet irresistible.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless skinless chicken breasts or thighs
  • 8 oz cream cheese full-fat, softened slightly
  • 1 oz ranch dressing mix store-bought packet
  • 1/2 cup chicken broth
For Topping
  • 1.5 cups sharp cheddar cheese grated, divided
  • 8 slices bacon cooked until crisp and crumbled, divided
  • sliced green onions optional for garnish

Equipment

  • Slow Cooker
  • tongs
  • Forks
  • Large bowl

Method
 

Prep the Base
  1. Place the chicken breasts or thighs at the bottom of your slow cooker insert.
Add Creaminess and Flavor
  1. Lay the cream cheese block directly on top of the chicken. Sprinkle the entire ranch seasoning packet over the cream cheese and chicken. Pour the chicken broth into the crock pot.
Cook Slowly
  1. Cover the slow cooker. Cook on LOW for 4 to 6 hours, or on HIGH for 2.5 to 3 hours. The chicken is ready when it shreds easily with two forks and is fall-apart tender.
Shred and Combine
  1. Once cooked, use tongs to remove the chicken to a large bowl and shred it well. Leave the residual liquid, cream cheese, and ranch mixture in the slow cooker. Return the shredded chicken to the crock pot. The sauce should be glossy, thick, and inviting.
  2. Stir in 1 cup of the grated cheddar cheese and half of the crispy bacon crumbles. Mix until the cheese is beautifully melted and everything is thick, velvety, and creamy.
Garnish and Serve
  1. Top the mixture with the remaining 1/2 cup of sharp cheddar cheese and the remaining crumbled bacon. Place the lid back on for about 10 minutes (or until the cheese is completely melted and bubbly). Sprinkle with fresh green onions if using, and serve immediately!

Nutrition

Calories: 450kcalCarbohydrates: 5gProtein: 35gFat: 28g

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat small portions in a skillet over low heat with a splash of chicken broth or milk to restore creaminess. Freezes well for up to 3 months, though dairy may separate slightly—thaw and reheat gently. This recipe is naturally low-carb, making it suitable for keto diets. Serve on buns, over rice, or as a dip for game days.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe