Crockpot Crack Chicken Recipe
User Reviews
4.6
Crockpot Crack Chicken Recipe
Description
The recipe starts by slow-cooking boneless skinless chicken breasts in low-sodium chicken broth and ranch seasoning until fully tender. After shredding, cream cheese and cheeses are stirred in to create a creamy, cheesy mixture that clings to the meat. Crisply cooked bacon is added both inside the mix and on top for texture and smoky flavor. Green onions finish the dish with freshness and a mild bite.
The final texture is creamy and rich from the melted cheeses combined with the juicy shredded chicken and bits of bacon. The slow cooker method ensures a hands-off process with tender results. This dish pairs well with rice, in tacos, or as a sandwich filling.
The notes recommend storing leftovers in an airtight container up to three days in the fridge or freezing for up to three months. Reheating gently will keep the dish moist and prevent the cheese from drying out.
Ingredients
- 1½ pounds chicken breast boneless, skinless
- ½ cup chicken broth low-sodium
- 1 ounce ranch seasoning mix 1 packet
- 8 ounces cream cheese room temperature and cut into cubes (1 brick)
- 1 cup cheddar cheese divided, shredded sharp
- ½ cup mozzarella cheese shredded
- 8 ounces Bacon chopped and divided, cooked
- ½ cup green onion divided, sliced
Instructions
- Spray the crock of a 6-quart crockpot with nonstick spray. Place the chicken breasts inside the crock. Pour the broth over the chicken, then sprinkle the ranch seasoning on top.
- Seal and cook on LOW for 4 hours.
- When the chicken is cooked, use two forks to shred it in the broth.
- Add the cubes of cream cheese, ½ cup of cheddar cheese, and the mozzarella cheese. Place the lid on the slow cooker, allowing the cheeses to melt in the residual heat for about 10 minutes.
- Remove the lid and stir, then add in half of the bacon and half of the green onion. Stir well to combine. Sprinkle the remaining cheese and bacon on top of the mixture.
- Place the lid back on the slow cooker for 5-10 more minutes, until the cheese is melted. Serve garnished with remaining green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze portions in a freezer-safe container for up to 3 months for longer storage.
- Reheat gently to maintain creamy texture and prevent cheese from drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 422kcal | 21% |
| Carbohydrates | 5g | 2% |
| Protein | 35g | 70% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 131mg | 44% |
| Sodium | 1071mg | 45% |
| Potassium | 540mg | 11% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 668IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 175mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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