This is my original slow cooker crack chicken! Creamy shredded chicken loaded with bacon, cheese, and ranch is as delicious and addictive as it sounds. I created this slow cooker recipe with busy families in mind, and it took the internet by storm!
Why I Love This Slow Cooker Crack Chicken
Crock pots and comfort food are made for one another. From my slow cooker chicken and dumplings to just about any of my favorite easy crockpot chicken recipes, rarely is there a winter weeknight when my crock pot isn’t at work. I came up with this easy slow cooker crack chicken with my family’s crazy schedule in mind, and it’s a hit! Here’s why it has me hooked:
- Addictive flavors. This crack chicken is fully loaded with tender chicken, savory ranch, melty cheese, and smoky crumbled bacon. Just 4 simple ingredients transform into the most flavorful and creamy shredded chicken ever.
- 5 minutes of prep. Crack chicken couldn’t be easier to make in the crock pot or slow cooker. Just combine everything, and hit go. It’s perfect for weeknights, potlucks, last-minute dinners, and parties.
- Super versatile. Crack chicken is a delicious dinner served over rice, or you can serve it in a sandwich, tortilla, or lettuce wrap. I’ll even serve it hot from the slow cooker, like my crock pot chicken nacho dip, with bread or crackers for dunking.
This crack chicken recipe inspired countless spin-offs, from soft pretzels filled with cheese, ranch, and bacon to my favorite cheesy ranch potatoes. If you love creamy chicken dinners like angel chicken and my cheesy chicken and artichoke bake, just wait until you try it!
What Exactly Is Crack Chicken?
A while ago, the internet came up with the name “crack” for the addictive combination of cheese, bacon, and ranch. I created this crack chicken as a way to fit all of those delicious, cheesy, smoky flavors in one easy slow cooker recipe. It became so popular that I made an Instant Pot version, too!
Ingredients You’ll Need
The real beauty of this slow cooker crack chicken is the simple ingredients. My original recipe needs only 4 of them! You can easily customize it by adding freshly grated cheddar, fresh herbs, or add-ins like veggies based on what your family likes. More on this later on.
For now, here are some quick notes on what you’ll need. Scroll down to the recipe card for a printable ingredients list with the full details.
- Chicken – Boneless, skinless chicken breasts or thighs. Chicken thighs might take a little more time to cook.
- Cream Cheese – My favorite is Philadelphia cream cheese. The first time I made this recipe, I went all out and used their bacon cream cheese. They also make a jalapeno flavor if you’re after a spicy kick (also check out this creamy fiesta chicken). I recommend swapping only one of the blocks for flavored cream cheese so you don’t overdo it.
- Ranch Seasoning – Choose your favorite packets of store-bought ranch seasoning mix. Or, if you have a homemade mix that you love, go ahead and use it.
- Bacon – Cooked using your preferred method until it’s nice and crispy. Afterward, crumble or chop the bacon into smaller pieces.
How to Make Crack Chicken
Making slow cooker crack chicken is as easy as dumping your ingredients into the crock pot, and walking away until it’s done cooking. Here’s a quick overview, and you’ll find the printable instructions in the recipe card below the post.
- Combine the ingredients. Add the chicken, cream cheese, and ranch seasoning to the slow cooker.
- Cook. Set the crack chicken to cook on Low for 6-8 hours, or on High for 4 hours.
- Shred and serve. Once the chicken cooks through, stir it with a fork to shred it. Finally, stir in the crispy bacon and dig in!
Recipe Tips and Variations
- Use blocks of cream cheese. This recipe works best with full blocks of cream cheese, and not the bagel spread that comes in tubs.
- Don’t overcook the chicken. Overcooked chicken will be dry. Use your slow cooker’s Low setting if you plan on leaving this crack chicken to cook for the day unattended.
- Test the chicken for doneness. The easiest way to do this is with an instant-read thermometer. Chicken is done when the internal temperature reads 165ºF. Fully cooked chicken should be easy to shred with a fork.
- Time-saving hack: If you’re short on time, shred a rotisserie chicken from the store. Then, melt the cheese, add the ranch, and stir everything together.
- Less sodium. If you’re watching your sodium levels, feel free to use one packet of ranch seasoning mix instead of two.
- Herbs and seasonings. This recipe is deliciously simple, so there’s room to adapt it with your favorite seasonings. Stir in thyme, oregano, or Italian seasoning. Chopped parsley, green onions, or chives are a great way to add some green. You can give this crack chicken some kick with a sprinkle of crushed red pepper flakes, too.
- Add cheddar cheese. For more melty, cheesy flavor, add freshly shredded sharp cheddar, Monterey Jack, or even Pepper Jack cheese.
- Add vegetables. Good options to add to crack chicken are fresh diced carrots, broccoli, sliced green beans, and mushrooms. You could also use a frozen vegetable medley.
Serving Suggestions
This slow cooker crack chicken is one of those go-to recipes that you can use in TONS of ways. I think I’ve tried them all, but my favorite way to serve pulled chicken and crack chicken is between toasted hamburger buns. Top the chicken with shredded cheddar and extra bacon, pop it under the broiler quickly, and… *chef’s kiss*. A sprinkle of chives adds a nice pop of green.
My crack chicken is low-carb and keto-friendly on its own, or you can tuck it into a lettuce wrap or serve it with a green salad on the side. This chicken also makes a tasty topping for rice, enchiladas, or tacos, or I’ll serve it as a creamy dip with bread, crackers, or crunchy tortilla chips for dipping.
Storing and Reheating Leftovers
- Refrigerate. Crack chicken is great for meal prep. Store any leftovers in airtight containers in the fridge to reheat for easy lunches and dinners within 3 days.
- Reheat. Warm the chicken on the stove or in the microwave. If the cream cheese has thickened a little in the fridge, stir in a splash of water or broth while reheating.
More Slow Cooker Chicken Recipes
Slow Cooker Crack Chicken
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: serves 8
- Category: Chicken
- Method: Slow Cooker
- Cuisine: Dinner
Description
My original slow cooker crack chicken is creamy, cheesy pulled chicken with bacon and ranch. This easy slow cooker recipe is an internet smash, created with busy families in mind!
Ingredients
- 3 lbs boneless chicken breasts
- 2 (8 oz) blocks cream cheese
- 2 (1 oz) packets dry Ranch seasoning
- 8 oz bacon, cooked crisply and crumbled
Instructions
- In a slow cooker combine the chicken, cream cheese, and Ranch seasoning.
- Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
- Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
- Add in crumbled bacon and stir to incorporate.
- Serve warm.
Notes
Store airtight in the refrigerator for up to 3 days
Nutrition
- Serving Size: 1 cup
- Calories: 554
- Sugar: 2.1 g
- Sodium: 1266.4 mg
- Fat: 33.8 g
- Carbohydrates: 7.6 g
- Protein: 51.2 g
- Cholesterol: 209.2 mg
Ok, I have got to get on this. Amazingness!!! Your sweet boy has the most beautiful eyes!
You know I am going to have to make this! I love me some “Crack” recipes!
I’m going to have to try this one, probably this weekend when I will be gone all day Saturday. How nice it will be to come home and supper will be ready! Sounds like a winner to me!
Do you have any idea the calories, sugars, fat, sodium, carbs per serving. I’m watching my diet and would love to make this. Thank you
It’s really easy enough to do yourself and more accurate using the actual ingredients you will put in. If you are watching your diet you should definitely google the nutritional info on what you need to know. I can tell you with the Ranch seasoning the sodium is going to be high!
Calories are a whopping 591 for the recipe itself, per serving. Add a bun and any side dishes and your pushing near 1,000 calories.
Fat grams weigh in at 46 per serving. Add in bread and sides and it climbs, depending on the types.
Just deduct the calories from your daily total, and enjoy. Also, if you do an extra hour of aerobic exercise, this wI’ll burn an extra 300 or so calories.
Deduct the calories from your daily total, and throw in an extra half hour of aerobic exercise (about 300 calories), and enjoy.
Is this per serving?
This is a low can recipe. We eat it without the bread! Otherwise, yes, it would be a total diet derailer!
Use Myfitnesspal.com. You can put in the ingredients and the serving size and it will tell you your micro and macro nutrients.
Omg it’s so amazing.
It seems dry, would can of cream of mushroom work??
Ti’m thinking of adding chicken broth next time.
I added a half cup of chicken broth to mine. It helped tremendously!
Be still my beating heart. I had no idea that “crack” on the internet meant cheese, ranch, and bacon. I am so behind the times. But I am all in! This looks so good. I might make it just to pretend that I’m at a sunny summer BBQ, enjoying warm weather and not stuck in yet another winter storm named Irma. Or whoever. Yum!
I’m so not one to buy pre-made packaged mixes, but I bought Ranch mix to make Crack Dip for the Superbowl, and can’t stop thinking about it! It’s SO good! And then you turned it into a dinner? SIGN ME UP, MAMA! 🙂
xo
I need to crack the code to homemade ranch seasoning. It’s a dirty job, man.
Making this tonight! And I’m using this Homemade Ranch Seasoning mix:
http://thecraftyblogstalker.com/best-homemade-ranch-recipe/
I’ve used it MANY times and have been really happy with it!
I’m making this right now and it smells so good. I can’t wait to try it. A big thanks to Laurie for sharing the link to the homemade ranch seasoning. I made a batch of the dry seasoning to add to the crock pot and make some dressing. So good, it tastes and smells like the packaged stuff without all the salt, MSG, and other yucky ingredients.
Just can’t bring myself to buy HV ranch mix..so DIY, for me The recipe looks delish!!
I am interested in using your homemade ranch dressing mix in this recipe. How much do you use? Thanks!!! This chicken is so good, just trying to cut the sodium down .
OH! Gonna give this a try!
Can I use bone in chicken thighs?
You could but you are going to be shredding the chicken, and using bone-in chicken makes that a little more difficult.
Homemade Ranch Dressing mix:
5 heaping Tbsp. of dried onion powder
2 1/2 Tbsp. of dried parsley
2 tsp. paprika
1 Tbsp. salt
2 tsp. pepper
1 tsp. garlic powder
1 tsp. celery salt
Mix together in mini grinder or blender. (I’ve never blended it, just mixed together) Store in air tight container (I use a mason jar) 1 Tbsp.= 1 envelope of Ranch mix.
Thank you, I was looking for this!
Just FYI one of the main ingredients that creates the HV Ranch “flavor” is the spice, dill. I think without it there would be something missing. I don’t know for sure & I’m not giving negative comments about your recipe. Just something I know about “ranch” flavoring that I wanted to add to the comments. This may be just a touch better with a small amount of dill.
Ranch dressing, homemade or the packet both work great in hamburgers too. It isn’t too much and gives them a nice flavor when you want something just a bit more than a plain hamburger patty on a bun. Hubby loves them.
Coffee grinder works well of you don’t have spice grinder. Put setting on fine ground
How close to Hidden Valley Ranch does this recipe taste?
Is there any mayo or cream cheese in the receipe
cream cheese. The full recipe is at the bottom!
I know it’s odd but we hate the taste of sour cream and cream cheese…is there anything else you could substitute? Love all your recipes sweet and savory!
½ cup buttermilk powder
2 tablespoons parsley
1 teaspoon dill
1 tablespoon onion powder
2 teaspoons onion flakes
1½ teaspoons garlic powder
¾ teaspoon salt
½ teaspoon pepper
2 teaspoons chives
I like dill in that ranch mix Anna
There are recipes on the web..I use them then add powdered buttermilk..it makes it just right!
I sure wish someone would make it without the MSG in it 🙁
Scientifically proven not to be harmful. Relax Donna. You’ll live longer.
Maybe not harmful to the general population, Dan,or to you, but to those of us that live day to day with an MSG intolerance, it is very real. It causes migraines, as well as intestinal, vision, and heart issues. I have to carry around a paragraph of MSG synonyms when I shop since so many manufacturers these days hide this ingredient under other names. It can be naturally occurring as well , so the label can advertise “No Added MSG” yet still contain MSG. I make most things from scratch and going out to eat is like tossing a dice. Not fun. I am happy that you and many others do not have to live with this issue, but please do not reduce what others have to live with as a conspiracy theory.
This is all in your head. First time I made this , took it to work,and was asked if it had HV in it. Stupidly I said yes, and 10 people feigned allergic reactions. Second time I made it I told them it was made from scratch ranch dressimg, no one got sick! Natural occurring MSG is in tomatoes, potatoes, grapes, and the list goes on. So, unless you have a reaction to the foods that have naturally occurring MSG, you’re full of it.
Thanks for sharing your “PHD free” wisdom, Patty. MSG allergies are very real. I’ve had issues with even naturally occurring MSG that have sent me to the emergency room with migraines that were unbearable. The fact that you lied to your guest and that no one that became ill, that you know of, just means that you were darn lucky. Ignorance is no excuse and God help you if your guests find out that you lied to them if they became ill. It’s people like you that spout opinion without facts to base their thoughts on that make like people less.
I’m a nutritionist genius. And if you really are allergic to MSG, here’s the list of everything you must avoid: http://www.msgtruth.org/avoid.htm
This is fantastic information, thanks for sharing. I agree with you, many of the people on here that are “so allergic” to MSG when everyone is around to hear about their ailment are the same people that live in the McDonalds Drive through on the way home…
In addition to being a nutritionist (which is self proclaimed, there’s no certification or degree GENIUS) you can add know-it-all, bad speller, and general pain in the backside to your resume. I just want to scream shut your mouth Karen!!
I agree with you… Once a evil woman cooked deer meat and purposely coated it with powered eggs… Gave me diarrhea instantly. She thought it was all in my head…
Chill.
OMG That what an awful thing to do to people. Why anybody else avoids certain foods whether as a choice or necessity is none of your business.
U r beyond stupid. Anything to get attention. How many other dozens of things are you allergic to?
Patty , you are actually very inmature whether you are right or wrong. Just shut up and move on
Patty Field, this, and your second comment (“I’m a nutritionist genius”) is the most immature rude lude and crude comment I have seen in a long time. If your field is important to you, you need to show respect for someone else’s allergies. Your lack of courtesy is disgusting. There is no excuse for your kind of mean spiritedness on a friendly recipe forum. Be nice or get off.
Perhaps someday you will suffer from a food intolerance and you will see things differently… Intolerances have thresholds once they are met, then people get sick.
If you’re really allergist to MSG, here’s the list of everything you must avoid! Better not eat out any more, anywhere.
I too have to be careful with MSG… it causes me to wheeze and become short of breath. I used to love HV Ranch! Lots of items has msg T ouldnt even think.
Carolyn, for me, MSG means an evening in bed with a migraine. I have many food and medication sensitivities. Aspartame and Tylenol are just two of the other most common ingredients that make me very sick. Even if there is just a trace in something, I can tell by the near-immediate nausea and sometimes subsequent vomiting. I feel your pain, Sistah! If you are on FB, look up Spoonie groups.
Cool. dont make this. No one told u to.
My husband has a heart condition that is triggered by MSG, and it is VERY real! There is one ranch mix that doesn’t have it in it and I’ve used it before with success!
Mary, May I what the name of it? Thank You ! Ann
She might be like my mom and have allergic reaction to the MSG…not to do with it being harmful, but harmful to her.
Donna, Wildtree makes a ranch dressing mix without MSG. I’m making this in my crockpot now with it. Can’t wait to try it! It smells amazing!
I found a mix at my local grocery store here in Canada. The brand isn’t called Uncle Dons if I member correctly. Says right on the front of the package “MSG free”
Patty you are a gross person. Who plays with food allergies and intolerances!? I agree some people hear the word and “react” but some are very real. I was having reactions to did with high msg before I even knew what it was-as a kid. Gtfo. If I knew where you worked I’d report you so fast
Keep your mayo jar empty. When you need home made. Just add milk mayo seasoning package and shake!!! Left in jar to stay left over. At the kitchen gadgets store. I got a little laddle perfect to scope out servings. That’s all I use mine for at all. If you have to mix large gathers amount. Just use 1/2 gal. Mi
K jug. Set on table easy pour because of handle. Enjoy! ?
Please do! I sometimes can’t eat packaged mixes because of what’s in them. Have learned to make all sorts of “almost like” ones but not ranch yet.
This was the absolute BEST thread I’ve ever read on a recipe site!! It’s amazing how people can argue and name-call about literally everything…even slow cooker chicken. Loved it! BTW…I’m on TEAM PATTY!!! MSG allergies have been debunked with this little thing called SCIENCE long ago. Look it up. It’s psychological. HAHAHA!!
NOTE: Patty never said she was a nutrionalist. In fact, she specifically said she WASN’T but your anger and eagerness to pounce prevented you from actually READING her comment completely.
Acmazz: Actually, if YOU had taken the time to READ Patty’s comment it actually does say, and I quote, “I’m a nutritionist genius.”
Note: In the United States, the title “nutritionist” can be applied to anyone who offers general nutritional advice. Nutritionists are not as regulated as dietitians, and even those who do not have any professional training or knowledge can legally call themselves nutritionists.
Therefore, even if she is a “nutritionist” as she says, it does not necessarily mean that she is educated as such or knows what she’s talking about. Unless, of course, she is actually a professionally registered or certified nutritionist. If that does happen to be the case though, I definitely wouldn’t want to professionally consult with someone who acts as unprofessional, childish, derogatory, judgmental and rude as she does. Her employer and clients should read her comments on here to first hand see her showing her true colors and personality, as well as her tendency to post incorrect quotes and information in her extremely rude, immature, unprofessional and insulting comments in reference to complete strangers who did and/or said nothing to deserve them. Mature, kind and professional adults do not act or speak to people that way.
I realize I am a little late to Patty’s party. I just found this recipe. In the 5 years since all her inappropriate, useless, unsolicited, “facts according to Patty” comments were made, I sincerely hope she’s found a better hobby than ridiculing, arguing & antagonizing other commenters. I’m guessing she probably hasn’t. Why the F*^% anyone would argue about internet advertising & SLAVERY & numerous other unrelated topics on a RECIPE blog is beyond me. Can you imagine what a delight this broad is in person?!?! I just want to scream shut up KAREN!!! She is the queen of the Karen’s!!!
In addition to being a nutritionist she can add to her resume KNOW IT ALL, bad speller, purveyor of useless knowledge & general PIA!!!
PS- rarely ever comment like this, but I literally could not help myself.
The key is powdered buttermilk.
lol, I made “crack dip” for a nice treat for my co workers, I work with all women lol, anyhow, they LOVED it! they couldn’t stop eating it and raving about it
What is the recipe for the crack dip I would like to try that?
I always add a can of Rotel to mine, but I might need to try the flavored cream cheese next time. Delicious!
Great idea!!
Hi Shelly. I would like to mix this with pasta but it looks a bit thick. What could I use to thin it out?
You could splash in some milk or chicken broth!
I thought about adding a can of Rotel when I try this tomorrow. Do u drain it or pour the juice in too?
I would pour the juice in too!
What is rotel? I’m making the crack chicken tonight!! So yummy!!
It’s canned diced tomatoes with onion and jalapeno! You can find it down the aisle with the canned tomatoes 🙂
I always use half a cannof Rotel. I also use the fiesta ranch packet. I also add 1/4 chopped onion and garlic. I love this recipe.
Great idea! It’s a bit “dry”
I used chicken thighs instead of breasts and it wasn’t as dry.
They have spicy Ranch Dressing powder I use one of those and one regular! For a party I shred some cheddar and offer that on the side to top the sandwich with
Like any can or the one with tomatoes and chile’s ?
Try it cold with sliced up grapes
Awesome
WOW it looks so delicious and yummy! Love your pictures!
I am always on the lookout for easy dinner options. This slow cooker chicken sounds so delicious. I’m looking forward to trying it!
I am putting this in and realized I only have one package of seasoning. Do I need to run out and buy another?
You don’t need another package, although certainly the ranch flavor will be reduced.
When making crack chicken does the chicken breast have to be thawed or can I use frozen chicken breast??
You can so it either way!
Hi. Do you think I could leave my breasts whole to make it as a meal?
Sure, the only thing is that when the chicken cooks it releases liquids, and when you shred it the chicken absorbs the liquid back and mixes with the cream cheese to make the sauce, if that makes sense? If you leave the chicken whole, the sauce might be a little thin. Of course, you can try it, and if the sauce doesn’t mix up smoothly, you can always just shred the chicken 🙂
This recipe is amazing, cousin’s wife made it!! When making it myself (and doubling the recipe), I thought the ranch was overpowering. I’m a ranch fanatic so to be too strong of flavor to me, is saying something!! So much that I had to cut it with sour cream!! Great recipe but too much ranch seasoning I thought. Considering there are various flavors of cream cheese to use AND you’re adding bacon already, there should be plenty of flavor using only 1 ranch packet. Dynamite recipe recipe all things considered.
If I were to use this recipe and only use 1lb of chicken how much cream cheese would I need to use?