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Slow Cooker Crack Chicken Recipe

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  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Carb

Description

This Slow Cooker Crack Chicken recipe is a creamy, cheesy, and flavorful dish made easy with simple ingredients and the convenience of a slow cooker. Tender chicken breasts are cooked low and slow with ranch seasoning and chicken broth, then combined with cream cheese, sharp cheddar, and crispy bacon for a rich and satisfying meal. Perfect for sandwiches, wraps, burgers, or lettuce cups, it’s a delicious and crowd-pleasing recipe that requires minimal prep and hands-off cooking time.

Ingredients

Scale

Chicken and Seasoning

  • ½ cup low sodium chicken broth
  • 1 tablespoon ranch seasoning mix
  • 4 boneless, skinless chicken breasts

Cheese

  • 8 ounces block of cream cheese at room temperature, cut into 4 pieces
  • 2 cups shredded cheddar cheese, divided

Toppings

  • 6 slices bacon, cooked crisp and chopped
  • Chopped green onions for serving
  • Chopped fresh parsley for garnish

Instructions

  1. Make the ranch mix and broth base: Pour the low sodium chicken broth into the slow cooker and stir in the ranch seasoning mix until well combined.
  2. Cook the chicken: Add the boneless, skinless chicken breasts to the slow cooker, stirring around to evenly coat the chicken with the broth and ranch mixture. Cover the slow cooker with the lid.
  3. Set slow cooker timing: Cook the chicken on LOW for 5 hours or on HIGH for 2 to 3 hours, until the chicken is tender and fully cooked.
  4. Shred the chicken: Once cooked, remove the lid and shred the chicken directly in the slow cooker using two forks or shredding claws to break the meat into bite-sized pieces.
  5. Add and melt cheeses: Stir in the cut-up cream cheese and 1½ cups of shredded cheddar cheese, mixing until the cheeses are fully melted and combined into the chicken.
  6. Melt remaining cheddar cheese: Sprinkle the remaining ½ cup shredded cheddar cheese on top, cover with the lid again, and let the cheese melt for a few minutes.
  7. Finish with toppings and serve: Remove the lid, sprinkle chopped crispy bacon on top, and garnish with chopped green onions and fresh parsley. Serve warm in sandwiches, wraps, burgers, or lettuce cups.

Notes

  • DIY Ranch: You can make your own ranch seasoning mix by combining ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried dill weed, ½ teaspoon dried chives, and seasoning with salt and pepper to taste.
  • Net Carbs: Approximately 4 grams per serving, making it suitable for low-carb diets.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

  • Serving Size: 1 serving (approximately 1/6 of recipe)
  • Calories: 380
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 26 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 35 g
  • Cholesterol: 110 mg

Find it online: https://jessicasrecipes.com/slow-cooker-crack-chicken-recipe/