Crockpot Crack Chicken
Shredded chicken added to a ranch flavored creamy sauce with bacon and cheese; one bite and you'll be hooked on Crockpot Crack Chicken!
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Servings: 12 servings
Ingredients
- 3 pounds boneless skinless chicken breasts
- ½ cup chicken broth
- 2 packets 1 oz each dry ranch seasoning or homemade
- 2 blocks 8 oz each cream cheese (softened)
- 1 cup bacon cooked, crumbled
- 1 ½ cups cheddar cheese shredded
- Buns for serving
- Green onions for garnish
Instructions
- Spray crockpot bowl with nonstick spray.
- Trim chicken if necessary and place in a single layer in the bottom of the crockpot.
- Pour chicken broth over chicken.
- Sprinkle with ranch seasoning.
- Cut cream cheese into chunks and place on top of chicken.
- Cover and cook on low for 5-6 hours or high for 3-4 hours.
- Remove chicken from crockpot and shred using two forks or a hand mixer.
- Return chicken to crock pot and stir in bacon.
- Sprinkle cheese evenly and cover until cheese is melted.
- Serve with buns, or rice and garnish with green onions if you like. Enjoy!
Notes
- Use boneless, skinless chicken breasts to keep this crack dip from being greasy!
- Do not over cook or the chicken will get tough.
- This works well in an instant pot too!
- Cube the room temperature cream cheese for easier mixing
- Try different cheeses for more flavor combinations.
- If you use precooked chicken you will need to adjust the cooking time.
- Use real bacon if possible as bacon bits have an artificial taste.
- Make this for sliders or as a dip.
- Yhis recipe is easily doubled!
Nutrition
Serving: 1 | Calories: 504kcal | Carbohydrates: 13g | Protein: 59g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 179mg | Sodium: 1150mg | Fiber: 1g | Sugar: 2g
