I just made Crock Pot Creamy Ranch Chicken and the sandwich result is the kind of messy, creamy, utterly irresistible thing you need to see to believe.

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I’m obsessed with this crack chicken because it’s stupidly creamy and totally addictive. I love how Crock Pot Creamy Ranch Chicken turns plain chicken into something I fight over.

I adore the tangy ranch dressing mix and the way cream cheese makes everything lush and melty. As far as Chicken Crockpot Recipes Easy go, this one wins.

Sandwiches? Yes.

Melted cheese? Absolutely.

I enjoy that every bite tastes like comfort without the fuss. Makes weeknights feel less boring.

And I always double the recipe because it disappears fast. No shame.

I go back for thirds. Worth every messy, glorious crumb.

Ingredients

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Chicken breasts: hearty protein base, soaks up the creamy, salty goodness.
Cream cheese: rich, velvety binder that makes everything luxuriously creamy.
Ranch mix: instant tang and herb punch, it’s kinda addictive.
Garlic powder: warm, savory kick without the fuss of fresh garlic.
Onion powder: subtle sweetness and depth, keeps things balanced.
Kosher salt: brings out flavors, don’t skimp if you want taste.
Black pepper: little heat and bite, wakes up the dish.
Bacon: crunchy, smoky contrast that makes it feel indulgent.
Cheddar cheese: sharp melty goodness, that golden cheesy pull you want.
Sour cream: creamy tang option, makes it silkier if you like.
Chicken broth or milk: thins the sauce so it’s spoonable and smooth.
Green onions: fresh, bright finish and light onion crunch on top.

Ingredient Quantities

2 to 3 pounds boneless skinless chicken breasts

8 ounces cream cheese, softened

1 packet (1 ounce) ranch dressing mix

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

6 to 8 slices bacon, cooked and crumbled

1 to 1 1/2 cups shredded sharp cheddar cheese, divided

1/4 cup sour cream (optional)

2 tablespoons chicken broth or milk (to thin, optional)

2 green onions, thinly sliced for garnish

How to Make this

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1. Place 2 to 3 pounds boneless skinless chicken breasts in the crockpot in a single layer when possible.

2. Sprinkle 1 packet ranch dressing mix, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper evenly over the chicken.

3. Dollop 8 ounces softened cream cheese over the seasoned chicken; it will melt and make the sauce while cooking.

4. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is very tender and shreds easily with two forks.

5. Remove the chicken to a cutting board or bowl and shred with two forks, then return the shredded chicken to the crockpot.

6. Stir in 6 to 8 slices cooked and crumbled bacon, 1 cup shredded sharp cheddar cheese (reserve 1/4 to 1/2 cup for topping), and 1/4 cup sour cream if using. If the mixture seems too thick, add up to 2 tablespoons chicken broth or milk to loosen it.

7. Taste and adjust seasoning if needed; heat on LOW for another 10 to 15 minutes until everything is hot and melty.

8. If you want extra melty cheese on top, spread the mixture into an oven safe dish, sprinkle the reserved cheddar on top and broil for 1 to 2 minutes until bubbly and golden. Watch it close so it does not burn.

9. Garnish with 2 thinly sliced green onions and serve warm on rolls, over rice, with crackers, or straight from the crockpot.

Equipment Needed

1. Crockpot or slow cooker (big enough for 2 to 3 pounds of chicken)
2. Cutting board
3. Sharp chef knife for trimming and slicing green onions
4. Two forks for shredding the cooked chicken
5. Rubber spatula or large spoon to stir and scrape the pot
6. Measuring spoons and measuring cup for spices and sour cream
7. Small bowl or plate for crumbled bacon and mixing optional thinners
8. Oven safe baking dish or broiler-safe pan if you want extra melty cheese on top

FAQ

Q: Can I make Crack Chicken in a slow cooker or do I need the oven?

A: Yes, slow cooker works great. Put the chicken, cream cheese, ranch and spices in on low for 3 to 4 hours or high for 1.5 to 2 hours until chicken is cooked through, then shred and stir in bacon and cheese. The oven or stovetop works too if you prefer quicker browning, but crockpot is easiest.

Q: How do I shred the chicken fast and cleanly?

A: Use two forks to pull it apart right in the pot, or toss cooked breasts in a stand mixer with the paddle for 30 seconds. Both ways are quick, but forks give you more control if you want chunkier pieces.

Q: Can I substitute the cream cheese, sour cream or cheddar?

A: You can swap cream cheese for plain Greek yogurt if you want lighter, but texture changes. Sour cream is optional; skip it or use more cream cheese. For cheese try Colby jack or Monterey Jack for milder melt. If you gotta avoid dairy, this recipe will need a bigger rethink.

Q: Is this recipe keto or low carb friendly?

A: Yes, Crack Chicken is naturally low carb as written, especially if you skip bread or serve over cauliflower rice, lettuce or keto crackers. Just watch any added sugar in store bought ranch mixes.

Q: How long does leftovers last and can I freeze it?

A: Store in an airtight container in the fridge for 3 to 4 days. You can freeze for up to 2 months, thaw overnight in the fridge and reheat gently with a splash of broth or milk to loosen sauce.

Q: Want it spicier or creamier, what hacks work?

A: For heat add a pinch of cayenne, minced jalapeno, or a few dashes of hot sauce. For extra creaminess stir in a tablespoon of mayo or a little more cream cheese and warm slowly so cheese melts smooth.

Crack Chicken Recipe Substitutions and Variations

Chicken breasts: use boneless skinless chicken thighs instead. They stay juicier and have more flavor, so you wont have dry pieces.
Cream cheese: swap with full fat Greek yogurt or mascarpone for tang and creaminess. Greek yogurt will make it a bit lighter, mascarpone keeps it rich.
Bacon: use pancetta, prosciutto, or turkey bacon if you want less pork flavor or lower fat. Pancetta gives a similar salty punch, turkey bacon is leaner.
Shredded sharp cheddar: substitute with Monterey Jack, Colby, or a mild white cheddar. They melt smoother and wont overpower the ranch flavor.

Pro Tips

1) Brown the bacon a little extra till its crisp then drain on paper towels before crumbling. The crisp bits give better texture and wont just turn soggy in the crockpot, and you can reserve a few crumbles to sprinkle on top at the end for contrast.

2) Cut thicker breasts in half or pound them to even thickness so they cook evenly. If some pieces are way bigger youll end up with dry edges or parts that take forever to shred.

3) Soften the cream cheese at room temp and cut into cubes so it melts faster and mixes more evenly. If your sauce looks too thick, add warm chicken broth a tablespoon at a time, dont use cold milk or it will seize up the sauce.

4) Taste before serving and dont skip the final tweak. A pinch more salt, a squeeze of lemon, or a few dashes hot sauce can brighten the whole thing. And if you want gooey top cheese, broil for just 1 minute and watch it, it goes from perfect to burnt fast.

Crack Chicken Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made Crock Pot Creamy Ranch Chicken and the sandwich result is the kind of messy, creamy, utterly irresistible thing you need to see to believe.

Servings

servings

Calories

844

kcal

Equipment: 1. Crockpot or slow cooker (big enough for 2 to 3 pounds of chicken)
2. Cutting board
3. Sharp chef knife for trimming and slicing green onions
4. Two forks for shredding the cooked chicken
5. Rubber spatula or large spoon to stir and scrape the pot
6. Measuring spoons and measuring cup for spices and sour cream
7. Small bowl or plate for crumbled bacon and mixing optional thinners
8. Oven safe baking dish or broiler-safe pan if you want extra melty cheese on top

Ingredients

2 to 3 pounds boneless skinless chicken breasts
8 ounces cream cheese, softened
1 packet (1 ounce) ranch dressing mix
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
6 to 8 slices bacon, cooked and crumbled
1 to 1 1/2 cups shredded sharp cheddar cheese, divided
1/4 cup sour cream (optional)
2 tablespoons chicken broth or milk (to thin, optional)
2 green onions, thinly sliced for garnish

Directions

Place 2 to 3 pounds boneless skinless chicken breasts in the crockpot in a single layer when possible.
Sprinkle 1 packet ranch dressing mix, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper evenly over the chicken.
Dollop 8 ounces softened cream cheese over the seasoned chicken; it will melt and make the sauce while cooking.
Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is very tender and shreds easily with two forks.
Remove the chicken to a cutting board or bowl and shred with two forks, then return the shredded chicken to the crockpot.
Stir in 6 to 8 slices cooked and crumbled bacon, 1 cup shredded sharp cheddar cheese (reserve 1/4 to 1/2 cup for topping), and 1/4 cup sour cream if using. If the mixture seems too thick, add up to 2 tablespoons chicken broth or milk to loosen it.
Taste and adjust seasoning if needed; heat on LOW for another 10 to 15 minutes until everything is hot and melty.
If you want extra melty cheese on top, spread the mixture into an oven safe dish, sprinkle the reserved cheddar on top and broil for 1 to 2 minutes until bubbly and golden. Watch it close so it does not burn.
Garnish with 2 thinly sliced green onions and serve warm on rolls, over rice, with crackers, or straight from the crockpot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.