This Slow Cooker Crack Chicken is a simple, creamy crockpot meal made with shredded chicken, cream cheese, Ranch seasoning, and bacon.
You may be wondering what exactly Crack Chicken is. It's a creamy combination of shredded chicken, cream cheese, Ranch dressing mix, and bacon that's easy to make and always a hit. This keto-friendly dish can be served warm or cold. Enjoy it as sandwiches, over pasta or rice, or even on a bed of lettuce. It's also great for parties as crack chicken pinwheels or piled onto buns like these chicken bacon ranch sliders.
Quick Look: Slow Cooker Crack Chicken
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Total Time: 4-6 hours
- Servings: 6
- Main Ingredients: Chicken, cream cheese, Ranch seasoning, bacon
This slow cooker crack chicken is creamy, cheesy, and full of Ranch and bacon flavor. Made with just a few simple ingredients, it's an easy dump-and-go meal that works for sandwiches, sliders, over rice, or even as a warm party dip.
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Made this tonight served it as a pasta dish and it was super amazing will definitely make this again!!
Ingredient Notes
This easy dinner comes together quickly with just a few simple ingredients and is family-approved. See the printable recipe card below for exact ingredient amounts and step-by-step directions.
- Chicken Breast– Boneless, skinless breasts work best. No need to dice; just place them directly in the slow cooker.
- Cream Cheese– This adds the creaminess. Plain cream cheese works great, but chive and onion is a nice option too.
- Ranch Dressing Mix– A homemade blend or a store-bought packet both work well.
- Bacon– Cooked and crumbled. Jalapeño bacon adds a little extra kick if you like heat.
- Cheddar Cheese & Green Onions– Optional, but highly recommended for added flavor and garnish.
How to Make Slow Cooker Crack Chicken
This recipe is incredibly easy to make. Add everything to the slow cooker and by dinnertime you'll have a meal the whole family will enjoy. Short on time? This Instant Pot crack chicken is a quick alternative.
Step 1. Add the chicken breasts to the bottom of the slow cooker and top with the cream cheese, dry Ranch seasoning mix, and cooked bacon. Cover and cook on low for 6-8 hours or high for 4 hours.
Step 2. Remove the lid and shred the chicken directly in the slow cooker using two forks.
Step 3. Sprinkle the shredded cheddar cheese and green onions over the chicken.
Step 4. Serve with crackers, on a sandwich, over rice, or over potatoes.
Tips for Success
- Use real bacon for the best flavor. Bacon bits work in a pinch, but real bacon adds more richness.
- Cook low and slow when possible to keep the chicken tender and prevent it from drying out.
- This recipe doubles well and leftovers freeze nicely for an easy future meal.
- Cut the cream cheese into chunks before adding it so it melts and blends more easily.
- Serve it as a dip for parties or appetizers with crackers or veggies, alongside other crowd favorites like my jalapeno popper dip.
Serving Suggestions
- On hamburger buns or pita bread
- Over loaded mashed potatoes
- Wrapped in a tortilla or lettuce wrap
- Over Instant Pot jasmine rice
- Served as a dip with crackers, vegetables, or pretzels
- Over Amish buttered noodles
If you love this creamy ranch flavor, you'll also want to try my Chicken Bacon Ranch Casserole for an easy baked version the whole family loves.
Storage & Reheating
Leftovers store well and reheat easily.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container or bag for up to 3 months.
- Reheating Instructions: Thaw if frozen, then reheat in the microwave in 30-second intervals until warmed through.
Slow Cooker Crack Chicken Recipe FAQs
Crack chicken is made with shredded chicken, cream cheese, Ranch dressing mix, and bacon. Some versions also include cheddar cheese and green onions for extra flavor.
Yes. You can use frozen chicken breasts in the slow cooker. Cook on LOW and allow extra time until the chicken is fully cooked and easy to shred.
Yes. Crack chicken is naturally keto and low carb when served on its own or with lettuce wraps instead of bread or pasta.
Yes. Let the crack chicken cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Crack chicken is commonly served on sandwich buns, over rice or mashed potatoes, in tortillas, or as a dip with crackers or vegetables. It also pairs well with garlic parmesan spaghetti for an easy dinner.
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Slow Cooker Crack Chicken
Equipment
Ingredients
- 1 lb boneless, skinless chicken breast
- 8 oz cream cheese
- 1 packet dry Ranch dressing mix
- ½ lb bacon cooked and crumbled
- 1 cup shredded cheddar cheese optional
- ½ bunch green onions chopped, optional
Instructions
- Add the chicken breasts to the bottom of the slow cooker. Top with the cream cheese, dry Ranch seasoning mix, and cooked bacon.
- Cover and cook on LOW for 6-8 hours or HIGH for 4 hours, until the chicken is tender.
- Remove the lid and shred the chicken directly in the slow cooker using two forks. Stir to combine.
- Sprinkle the shredded cheddar cheese and green onions over the chicken. Serve as desired.
Notes
- For best results, cook on LOW to keep the chicken tender.
- This recipe can be doubled for a crowd and freezes well for later meals.
- Serve on sandwich buns, over rice or pasta, or as a dip with crackers or vegetables.
- For a low-carb option, serve with lettuce wraps or on its own.
Nutrition
Christina Criswell says
Deliciousness!! I made this for a work potluck and it was a huge hit. I use a block of cream cheese for every 2 chicken breasts and we added rotel. First time we bought different breads and had it as a sandwich the next time we cooked rotini pasta and ate it with that. Yum yum yum.
Kristin says
Ooooo I love the addition of Rotel, great thinking! So glad you all enjoy this!
Angela says
Can this be done on the stove or in the oven?
Kristin says
Hmmm, I have never tried it before, however, the oven would work I believe. I would guess at 350 until chicken is cooked, shred and add ingredients, and put back in oven for an additional 15-20 minutes. Hope that helps!!
Anonymous says
Although the flavor was good, it was VERY salty. I’ll probably make this again but with 1/2 the ranch or another 1/2 bar of cream cheese.
Kristin says
That would work great too!! Glad you enjoyed it!
Frank says
Couple notes….I did 2 pounds of boneless skinless chicken thighs so I doubled the recipe and did one pack of green onion and one pack of ranch instead of 2 raches. Added a container of chopped onion and a container of chopped diced peppers along with 3 tablespoons of jalapeno and some garlic powder. This is FRIGGIN MONEY. For those who said their’s was dry…not sure how (I know the veggies added some moisture but I ended up having to do a corn starch slurrie to tighten it up. That being said, this is a GREAT recope. My wife and her neighborhood friends were in the pool today and they kept sliding by the slow cooker and trying spoonfuls. Had to give them all the receipe. Can see this being great on fettucine as well.
Kristin says
Yea!! I am so glad to hear it is a hit with the neighborhood and your family! I love the variety you added to this, I will have to keep that in mind for next time!! Have a great day!!
Samantha says
I made this with 2 lbs of chicken, 1 1/2 blocks of cream cheese, 2 packets of ranch and some smoked paprika and of course bacon! It was delicious! Thank you for this recipe! When served I added some cheddar jack cheese and hot sauce and it made it out of this world.
Kristin says
Yea! So glad you enjoyed it!!
Annette Johnson says
This looks really good, but I need to cut out as much fat as possible for my family. Has anyone tried non fat or reduced fat cream cheese?
Kristin says
I accidentally bought non fat cream cheese a few weeks back when I made this and it worked great!!
Deb says
I left in on high for fours hours and it burnt the ranch dressing. I had no liquid from the chicken breasts. Didn’t turn out so well.
Kristin says
Oh no!! What a bummer!! I haven’t had that issue so I am not sure what happened! Sorry it didn’t turn out!
Emily says
Should chicken be frozen or thawed?
Kristin says
Either works great, just changes the cooking time a bit. I almost always use frozen since I tend to forget to thaw it, but no biggie either way!
MLL says
This was not good at all and everyone I know that made it didn’t like it either. Looks good and easy to make but it doesn’t taste good
Kristin says
Sorry it wasn’t a hit with you!
Rich says
Only 1 lb of Chicken?
Kristin says
Yep! If you increase to 2lbs, be sure to add another block of cream cheese!
Karen says
This is delicious! I used chicken thighs because it’s what I had. Very rich and flavorful. So simple too. I can’t imagine why the one reviewer said it had no flavor, it sure does! I topped mine with a little smoked paprika and tossed in a finely chopped jalapeño. This is a keeper!
Kristin says
So glad you enjoyed it!!
Midge8 says
Sorry, this just didn’t get it. Made it tonight and I won’t make it again. No flavor, none what so ever.
Kim says
How many servings per chicken breast?
Kristin says
This recipe serves about 8, depending on how big the chicken breasts are 😉
Beverly says
Could this be frozen for later use?
Kristin says
Sure! Once cooked, I have frozen the leftovers and they have been great!
Tabby says
It didn’t need any kind of liquid added?
Kristin says
Nope, the chicken will release some juices and it is plenty! Enjoy!