I’ve been on a roll with my slow cooker recently. I hardly put it away in the pantry before I’m pulling it back out again. Maybe I’ll just start leaving it on the counter. I just love the ease of getting everything ready in the slow cooker and being free to go about my day, work, run errands, pick up the kids, and all the while have dinner cooking away. It feels a little like cheating, in that super satisfying kind of way. Earlier this week I shared crock pot hot chocolate, which is unbelievably rich and creamy and perfect for holiday parties and guests. I’ve also got a slow cooker recipe coming up next week that would be a fantastic holiday dinner or anytime special occasion meal. And this slow cooker cream cheese chicken and slow cooker honey garlic chicken are a couple of our favorite slow cooker recipes that are easy to make and always a hit. I also adore slow cooker BBQ chicken, which can be served so many ways and freezes beautifully. Today, we’re keeping it simple again and keeping it extra delicious by making an anytime dinner that you’ll be coming back to again and again. Crock pot crack chicken is so easy to make and comes out rich and creamy and delicious. The chicken is seasoned with dry Ranch seasoning and topped with cream cheese to cook. Then it’s shredded and mixed into the creamy sauce. Then we’re adding in cheddar cheese, bacon and green onions and if that trio doesn’t sell you on this, I don’t know what will. This crack chicken is so named because it’s addictively good! And it’s super family friendly so the whole family will be happily gathering around the table. And bonus, this recipe is just 6 ingredients and only takes 5 minutes to prep! That’s my kind of easy dinner win during the week. Which is why I think you’ll be putting this recipe in your regular rotation. Oh and this is completely low-carb and keto friendly as is. OK, let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up on how to make crack chicken in the crock pot. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient notes for crock pot crack chicken:
Chicken: The recipe calls for boneless, skinless chicken breasts, but you could also use thighs or a mix of the two. It’s even fine to use frozen chicken breasts if that’s what you have. Ranch mix: You need one 1-ounce package of a dry Ranch seasoning mix. Or you could substitute a homemade mix if you prefer. Cream cheese: Make sure to get a block, rather than a tub, of cream cheese. It’s easier to cut and place over the chicken. You can use regular or a ⅓ reduced fat cream cheese, both are fine. Cheddar cheese: A regular sharp cheddar works great here, or you could use a white cheddar cheese. You could also change it up and use Pepper Jack cheese for a little kick if you’d like. Bacon: This is sprinkled on top of the chicken for serving, and needs to be already cooked. You can cook it in a skillet, in the microwave, in the stove or in an Air Fryer.
The bacon and the green onions are really the only toppings you need for this dish. It’s kinda got it all already! One tip: If your chicken mixture seems a little dry, add a few tablespoons of sour cream or plain Greek yogurt to get it nice and creamy. Or you could just add some extra water or a little broth to the slow cooker to mix with the cream cheese. It all just depends on your slow cooker, as well as how much liquid your chicken gives off. But we want to make sure it’s nice and creamy one way or another. OK, let’s talk serving it up.
Serving Ideas:
- This creamy chicken mixture is perfect for serving in some soft hamburger buns for a delicious sandwich. Add lettuce and tomato if you like, or leave it as it is, as we do.
- You can also serve this chicken with mashed potatoes or some creamy polenta. Those would be yummy to enjoy together.
- You could even have it with some steamed brown or white rice. Just want something to go with that creaminess.
- If you’re wanting to keep this low-carb, you can serve it as is or pair with some low carb buns, wraps or even cauliflower rice.
- As for a vegetable side, any sort of easy steamed vegetable - like broccoli or green beans - would be a good pairing. Or you could do a simple spinach salad as a side for some greens. OK, let’s tackle a few commonly asked questions. I hope you give this a try soon. I think you’ll find it delightfully addictive! Enjoy! XO, Kathryn Chicken: The recipe calls for boneless, skinless chicken breasts, but you could also use thighs or a mix of the two. It’s even fine to use frozen chicken breasts if that’s what you have. Ranch mix: You need one 1-ounce package of a dry Ranch seasoning mix. Or you could substitute a homemade mix if you prefer. Cream cheese: Make sure to get a block, rather than a tub, of cream cheese. It’s easier to cut and place over the chicken. You can use regular or a ⅓ reduced fat cream cheese, both are fine. Cheddar cheese: A regular sharp cheddar works great here, or you could use a white cheddar cheese. You could also change it up and use Pepper Jack cheese for a little kick if you’d like. Bacon: This is sprinkled on top of the chicken for serving, and needs to be already cooked. You can cook it in a skillet, in the microwave, in the stove or in an Air Fryer. Tip: If your chicken mixture seems a little dry after it’s cooked and shredded and mixed back in, add a few tablespoons of sour cream or plain Greek yogurt to get it nice and creamy. Or you could just add some extra water or a little broth to the slow cooker to mix with the cream cheese. Leftovers: Leftovers, once cooled, can be refrigerated for up to 5 days in a covered container. Or freeze for up to 4-5 months.
