Crock Pot Crack Chicken Recipe is an easy ‘dump and go’ slow cooker recipe that is so good you’ll be addicted to it! Ten minutes of prep with ingredients you probably already have and it has endless meal possibilities.
Hey, hey, it’s also a keto friendly recipe!
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Crock Pot Crack Chicken Recipe
First things first…What is ‘CRACK CHICKEN’?
Crack Chicken is the name of the combination of chicken, cream cheese, ranch seasoning, and bacon. These ingredients combined are so good ‘It’s addictive, you can’t stop eating it!’ (For those of you that want to slam me for naming it ‘crack’, when I titled this recipe, I didn’t even think about the drug. I only thought about the combination of ingredients that is known far and wide as ‘Crack Chicken’. I did not intentionally mean to offend anyone!)
There are variations of the recipe but the basic ingredients are the four noted above. Some people add cheddar cheese, garlic powder, onions, mayonnaise, etc.
I for one think chicken, cream cheese, ranch, and bacon has a really good flavor. However, to kick it up and make it even tastier I like to add a cheddar/Colby mix and mayonnaise. Now we’re talking!
Why is this so day good?
There are a few reasons why Crock Pot Crack Chicken Recipe is so good
- Primarily, this is a ‘dump and go’ slow cooker recipe. I say primarily because you do not want to cook the bacon in a slow cooker. Hence, you will either need to cook the bacon, crumble it, then add it to the Crock-Pot at the end of the cooking process. Or, you can use store-bought bacon bites. While real bacon, cooked and crumbled is much better and cost a lot less per ounce, store-bought bacon bits save a lot of time.
- It’s Keto friendly.
- Get my favorite slow cooker here.
- As well, Crock Pot Crack Chicken Recipe is perfect by itself, it’s also great on a sandwich, in a tortilla, over nachos, as a dip, in quiche, on pizza, over pasta, rice, or potatoes, or on a lettuce wrap for another low carb option!
HOW DO YOU MAKE CRACK CHICKEN IN THE SLOW COOKER?
- Use skinless, boneless chicken breasts so you don’t have a lot of extra fat in the recipe.
- I use two packets of seasoning. Otherwise, to me, it was a bit bland.
- Add the mayonnaise and Colby cheddar cheese at the end and stir until melted.
Can I cook this recipe on the stove?
Simply brown the chicken in a skillet. Next, add the remaining ingredients and cook them all in the oven for 40 to 45 minutes. When the chicken is cooked through, shred it then follow the instructions in the original recipe.
You can eat this by itself, on a bun, or in a tortilla wrap. I like to serve it with a Wedge Salad, Orange Salad, or Deconstructed Green Bean Bundles.
Can I freeze this?
This chicken recipe freezes well. Freeze it in an airtight container and let it thaw fully before reheating, you can definitely make this cooked chicken days ahead of time and store it in your freezer.
While you’re here, check out these delicious slow cooker recipes!
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- Slow Cooker Zesty Italian Chicken
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- Slow Cooker Buffalo Chicken Slider
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- Slow Cooker Creamy Buffalo Chicken
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- Slow Cooker Shredded Beef Roast and Pepper Hoagie Sandwiches
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- Healthy Slow Cooker Tex Mex Chicken Soup
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- Hash Brown Slow Cooker Potato Soup
UPDATE 11-12-19: I read your comments and a lot of you thought the recipe as written is too salty. Therefore, I created a Homemade Ranch Seasoning Mix Recipe so that you can control the salt in this recipe. You can substitute this homemade ranch seasoning for the packs listed below in the recipe. (3 tablespoons of this mix = 1 packet of store-bought seasoning mix) CLICK HERE FOR HOMEMADE RANCH SEASONING RECIPE
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Crock Pot Crack Chicken Recipe
Ingredients
- 3 to 4 chicken breasts boneless, skinless
- 2 1-ounce packages Ranch dressing mix *SEE HOMEMADE RANCH DRESSING RECIPE ABOVE IF YOU WANT TO MAKE YOUR SEASONING AND CONTROL THE SALT.
- 8 ounces cream cheese cut into cubes
- 1 cup mayonnaise
- 1 pound bacon cook and crumbled
- 2 cups Colby cheddar cheese shredded
- 2 to 3 tablespoons green onions sliced (optional ingredient)
- 2 tablespoons jalapenos diced (optional ingredient)
Instructions
- Place chicken breasts in the slow cooker. Sprinkle ranch dressing and cream cheese over chicken.
- Cook on high 3 hours or low 5 to 6 hours.
- With 2 forks, shred chicken and stir. Stir in mayonnaise. Sprinkle cheese, bacon, green onions, and jalapenos over chicken. Serve on buns, lettuce leaves, or soft or crunchy tortilla shells
Notes
Nutrition
You can also find great recipes at Recipe Index or and Meal Plan Monday
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Marty says
So read and re-read and I don’t see how long this is suppose to cook for and is this cooked on high temperature? All I see ingredients but don’t see amount needed if each ingredient.
Paula says
After those small photos, scroll on down. In a gray box is the detailed info
Jayta says
How would this be adjusted for instant pot?
Terri says
This was really salty. Next time i make it, it will only have one packet of ranch dressing.
Paula says
That’s why I gave the recipe for the Homemade Ranch seasoning.
Melissa says
I made your recipe for a gathering the other day and everyone kept asking for the recipe.
Shayla K Sanders says
Do we add water??
Paula says
No water
Aimee says
It’s good. I wouldn’t call it “CRACK” good, but it’s good. I’m going to use a Lipton Onion Soup dry mix next time instead of the ranch and see how that comes out. The rest of it, I thought was tasty. I also think this would actually make for some really great chicken salad sandwiches. Cheese, green onions, bacon, and all slapped right onto bread with some lettuce. Mmm!
Erin says
can I use frozen chicken breasts or do they have to be thawed?
Paula says
they need to be thawed
Alison says
Glad I read the description later so I could realize why it’s called “crack” chicken! Thanks for explaining!! I made this last night for dinner. It looked very appetizing after putting on all the toppings. But after tasting it, I didn’t think it was all that great, in both flavor and mostly texture. After a few hours passed though, it had cooled down considerably, and I toasted my bread a little extra for a second sandwich. It was much better that way, with the cooled (and therefore more solidified) mixture, plus the toastier bread. I also topped it with slices of provolone for the second sandwich. I’m having it just like that for lunch now, after the mixture has chilled in the fridge overnight. This is really great!! Did not expect it to taste better after chilling, but it really punctuated more of the flavors of the toppings, which proved to be essential in rounding out the ranchiness of everything else. One other thing- I used the equivalent of 3 breasts, the minimum you recommended, and felt part of its undoing on the first go-around was that 3 breasts seems to be not quite enough. It was very goopy when hot. So unless I’m planning to chill it before eating at all, I will be trying this with 4 breasts in the future. I served this on sliced ciabatta bread. I also used your homemade ranch seasoning recipe. I agree, home-cooked bacon is the way to go- and I used extra! I especially enjoyed how easy it was to shred the chicken inside the crock. Easy and delicious recipe with plenty of yield. This one is a keeper, thanks!! Unique concepts here. Wish I could attach a pic!