What is crack chicken?
Crack chicken is a shredded chicken dish made with ranch seasoning, cream cheese, cheddar and bacon. The name is a joke about how addictive people find it, and has nothing to do with the ingredients. It is rich, creamy and savory, and it is a slow cooker staple for sandwiches, potlucks and quick dinners.
Ingredients
Serves about 6.
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 1 packet (about 1 ounce) ranch seasoning mix
- 8 ounces cream cheese, softened and cubed
- 1/2 cup chicken broth
- 1 cup shredded cheddar, divided
- 1/2 cup cooked, crumbled bacon, divided
- 1/2 cup sliced green onions, divided
Steps
- Lightly spray a 6-quart slow cooker.
- Place the chicken in the bottom, pour in the broth and sprinkle the ranch seasoning over the top.
- Add the cubed cream cheese on top of the chicken.
- Cover and cook on low for about 6 to 7 hours, or on high for about 3 to 4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Shred the chicken right in the pot with two forks and stir it into the creamy sauce.
- Stir in half the cheddar, bacon and green onions. Cover for a few minutes to melt the cheese, then top with the rest.
Cream cheese cubes often look lumpy at first. Stirring after shredding brings the sauce together.
Serving ideas
- On toasted buns or slider rolls as sandwiches
- Over baked potatoes or mashed potatoes
- Over rice or pasta (see our slow cooker chicken and rice recipes)
- In tortilla wraps or lettuce cups
- With a side of steamed broccoli or green beans
Variations
- Thighs: more forgiving than breasts.
- Spicy: add pickled jalapeños or a dash of hot sauce.
- Lighter: use reduced-fat cream cheese and cheddar, though the sauce can be less smooth.
- Extra creamy: stir in a little sour cream at the end. For more creamy ideas, see our creamy slow cooker chicken recipes.
- Without bacon: leave it out or use turkey bacon.
Leftovers and how long they last
Refrigerate leftovers within 2 hours of cooking, and do not leave the dish on the warm setting overnight. The USDA suggests eating refrigerated cooked chicken within 3 to 4 days, so slow cooker chicken is generally not recommended past that point. If you will not eat it in time, freeze it in portions, thaw in the refrigerator, and reheat to 165°F (74°C). Cream cheese sauces may change texture after freezing, so stir well when reheating.
FAQ
Is crockpot chicken good after 4 days?
It is best not to push it. Cooked chicken is generally recommended for 3 to 4 days in the refrigerator, so freeze portions you will not use by then.
Can you put raw chicken in the crockpot?
Yes, thawed raw chicken is standard for this recipe. Check that it reaches 165°F (74°C).
What are some examples of slow-cooked meals?
Pulled pork, chili, pot roast, chicken stew and soups are common. See our slow cooker chicken stew for one.
What are some classic Midwestern slow cooker recipes?
Casseroles, creamy chicken dishes, pot roast with potatoes and hearty soups are all commonly associated with Midwestern cooking.