Go Back
slow cooker crack chicken in a crockpot
Print Recipe
4.75 from 12 votes

Slow Cooker Crack Chicken

The dinner my kids come running for! Creamy Slow Cooker Crack Chicken with bacon and ranch is perfect for potlucks and feeding a crowd.
Prep Time5 minutes
Cook Time7 hours
Total Time7 hours 5 minutes
Course: Main Dish
Cuisine: American
Servings: 8
Calories: 398kcal
Author: Julie Clark

Ingredients

  • 2 pounds chicken breasts about 4 breasts
  • 3/4 cup chicken stock
  • 8 ounces cream cheese room temperature
  • 1 packet ranch seasoning mix
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1 cup shredded sharp cheddar cheese
  • 8 slices bacon cooked and crumbled
  • 1/2 cup diced pickled jalapeños optional topping
  • 1/4 cup green onions optional topping

Instructions

  • Arrange the chicken breasts at the bottom of the slow cooker base. Pour the chicken broth over the breasts. Place the cream cheese right on top of the chicken and sprinkle with the ranch seasoning, smoked paprika, garlic powder, pepper and salt. 2 pounds chicken breasts, 3/4 cup chicken stock, 8 ounces cream cheese, 1 packet ranch seasoning mix, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/4 teaspoon salt, 1/4 teaspoon chili powder
    chicken with seasonings and cream cheese in a slow cooker
  • Secure the lid and cook on low for 6-7 hours or on high for 4-5 hours.
  • About 20 minutes before serving, remove the chicken breasts and shred. It should shred very easily with two forks. Mix the sauce well. Place it back into the sauce along with half the bacon and mix well. Cover the top of the chicken with the shredded sharp cheddar cheese and place the lid back on for about 20 minutes, until the cheese is melted. 1 cup shredded sharp cheddar cheese, 8 slices bacon
    creamy pulled chicken in a slow cooker
  • Top with the remaining bacon and chopped jalapeños and sprinkle on the green onions as well. Serve and enjoy. 1/2 cup diced pickled jalapeños, 1/4 cup green onions

Notes

  • Make sure to stir the sauce together before putting the chicken back in. It will look separated or curdled with the juices and cream, so mix it until it comes together in a smooth sauce.
  • Possible Add-ins: green chilies, pimentos, Rotel tomatoes (drained), diced red onion
  • Storage Instructions: Cover and place leftovers into the refrigerator for up to 4 days. Reheat in the microwave or back in the slow cooker. Add a splash of chicken broth if it seems too thick upon heating. Store any leftovers in an airtight container in the freezer for up to 6 weeks.
  • Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 8, with 1 serving being 1/8 of the chicken. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
      •  

Nutrition

Calories: 398kcal | Carbohydrates: 5g | Protein: 33g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 131mg | Sodium: 828mg | Potassium: 552mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 677IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 1mg
QR Code linking back to recipe