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Crock pot insert with completed crack chicken. Chicken is shredded and layered with cheddar cheese, bacon, and green onions. A serving spoon is lifting a serving out of the insert.
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Slow Cooker Crack Chicken Recipe

My delicious crack chicken recipe is rich, creamy, and packed with ranch, bacon, and cheesy goodness. Made in the slow cooker, it's an easy and flavorful meal perfect for sandwiches, over rice, or on top of baked potatoes!
Prep Time5 minutes
Cooling Time5 minutes
Total Time10 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 6
Calories: 482kcal
Author: Samantha Erb

Equipment

Ingredients

  • 2 lbs boneless, skinless chicken breasts about 3 large raw chicken breasts
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons ranch seasoning mix
  • ½ cup barbecue sauce
  • ½ cup chicken stock
  • 8 oz full-fat cream cheese cubed
  • 1 cup shredded sharp cheddar cheese
  • ½ cup real bacon bits or crispy bacon, crumbled
  • ¼ cup sliced green onions for garnish

Instructions

  • Place the chicken breasts on the bottom of the slow cooker.
  • Sprinkle the salt, black pepper, onion powder, garlic powder, and ranch dressing, and mix everything evenly over the chicken.
  • Pour the barbecue sauce and chicken stock over the chicken. Place the cubed cream cheese evenly on top of the chicken.
  • Cover and cook everything on low for 6-7 hours or high for 3-4 hours, until the chicken reaches an internal temperature of 165 degrees F and is tender enough to shred easily.
  • Use two forks or a hand mixer on low speed to shred the cooked chicken directly in the crockpot, mixing it with the sauce.
  • Sprinkle the shredded cheddar cheese and bacon bits over the shredded chicken. Stir it all to combine for a creamy texture, or leave the toppings as-is for added crunch.
  • Sprinkle it with sliced green onions. Serve the chicken on hamburger buns, over white rice, or as a topping for baked potatoes.

Notes

  • Use sugar free BBQ to make this recipe keto-friendly.
  • Use room-temperature cream cheese if you can as it melts more evenly.
  • Check for doneness early to prevent the chicken from drying out.
  • Shredding the chicken directly in the crockpot will save on dishes and allow the chicken to soak up all of that delicious sauce.
  • Let the cheese melt a little before mixing or serving to make the sauce creamy and smooth instead of stringy. Waiting about 2-3 minutes should do the trick! 
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • It can also be frozen for up to 3 months in a freezer safe container.

Nutrition

Calories: 482kcal | Carbohydrates: 17g | Protein: 44g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 168mg | Sodium: 1738mg | Potassium: 722mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 838IU | Vitamin C: 3mg | Calcium: 191mg | Iron: 1mg