Slow Cooker Crack Chicken

This Slow Cooker Crack Chicken recipe is Creamy, Cheesy, Ranch, and Bacon Shredded Chicken. It’s perfect on it’s own, on a sandwich, in a tortilla, as a dip, or on a lettuce wrap for a low carb option!

Looking for more Easy Chicken Recipes? Try my MIYM Chicken or my Slow Cooker Chicken and Dumplings!

Slow Cooker Crack Chicken

What IS Crack Chicken?

Hey friends. Popping in with another super easy dinner recipe today. You might ask, “what IS Crack Chicken?” Well, the internet has deemed the combo of Cheese, Ranch seasoning and bacon as “crack”… Crack Bread, Crack Dip… It’s a thing.

And I have fully jumped on the trend and named a few of my own recipes (not including ranch, bacon, or cream cheese) using the word crack, like my Peanut Butter Cup Crack Brownies, and Praline Crack… sorry I just can’t help myself, it’s catchy!

This slow cooker crack chicken recipe couldn’t be easier, honestly. It’s just a few ingredients and they transform into a creamy, tasty, shredded chicken that you can use in TONS of ways: Sandwiches, Nachos, Enchiladas (Hello..Crack Enchiladas…how FUN!)…and it’s actually a low-carb (keto) recipe on it’s own, so scoop it onto a bowl of crunchy lettuce and you have yourself Crack Salad. WHUT.

I made it and scooped it on a sandwich, like Crack Chicken Sloppy Joes. My kids loved it.

Slow Cooker Crack Chicken

Slow Cooker Crack Chicken aka Bacon Cheddar Ranch Chicken

I partnered with Philadelphia Cream Cheese on this recipe, which I LOVE. AND they have some amazing flavored cream cheese that is an amazing way to elevate this dish. I got a little crazy and added a package of BACON Cream Cheese in place of 2 regular blocks of cream cheese. Solid.

AND Philly happens to make Jalapeno Cream Cheese too, which would make this a little spicy, which would be fantastic! If you do use a flavored (savory) cream cheese, use only one flavored with one plain…otherwise it’s just too much. Trust me on this. If you don’t want to use a flavored cream cheese, it’s totally fine. I always make it with plain, but I found the bacon and it was a fun addition!


How do You Make Slow Cooker Crack Chicken?

To make this slow cooker crack chicken, literally all you do is plop all the ingredients in the crock pot and let it go. Just make sure not to overcook it. Use the low setting if you aren’t going to be around the house.

When the chicken is cooked, just  mix it all together (the chicken will shred easily) and add in some crispy, crumbled  bacon. I like to add the bacon last so it stays crispy.

When I make sandwiches I top it with a bit more cheddar and place it under the broiler for a beat. Because more cheese…

Slow Cooker Crack Chicken

You could even save a step if you running low on time and use a Rotisserie chicken in this. Just warm the cream cheese up and mix it all together!

Like I said, this Slow Cooker Crack Chicken is a great low carb recipe, and can easily be Keto Crack Chicken!



Slow Cooker Crack Chicken

  • Author: Cookies & Cups
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: serves 8 1x
  • Category: Chicken
  • Method: Slow Cooker
  • Cuisine: Dinner


This easy slow cooker dinner is an internet smash! I created this recipe with busy families in mind!


  • 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


  1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
  2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
  3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
  4. Add in crumbled bacon and stir to incorporate.
  5. Serve warm.


Store airtight in the refrigerator for up to 3 days

Keywords:: chicken, crack chicken, ranch, bacon, slow cooker

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*I partnered with Philadelphia Cream Cheese on this recipe, but all opinions are my own.


If you like this recipe check out my Cheesy Spicy Ranch Chicken Stuffed Baked Potatoes

Cheesy Spicy Ranch Stuffed Baked Potatoes...the most addicting baked potato you'll ever eat!

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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779 Responses
  1. Tamara

    omg! I made this tonight. Well, I made a half batch, used homemade ranch mix. It’s amazingly good! I didn’t even use a bun. It’s awesome for a low carber like myself. Thanks for sharing

  2. Tahmina

    I am making this now and its only been cooking an hour and half and is burning and sticking to sides of crockpot! What am I doing wrong?

    1. Shelly

      It’s burning in your crock pot? That’s very strange… It sounds like your crock might be a higher temperature than most. Is it on high or low?

      1. Tahmina

        I had it on high but switched it to low. Still had it sticking and burning. Had to stir it several times an hour. Not something I could throw together and leave all day while at work. I am earing it now and its VERY good but a little on the dry side.

          1. dottie

            mine was def. on low. I checked and rechecked. then added more broth. this is an old crock so maybe time to update. I left it soaking last night….ugh. maybe I would use the liner next time. the recpe was delish.

    2. dottie

      this is what happened to mine! I added water, a cup or so, then also added chicken broth. I would maybe thin it down with sour cream? ours was good, but def. needed liquid.

    1. Shelly

      Some of said they don’t prefer the Ranch Dip Packets because they are saltier than the Dry Ranch dressing mix. That could have been the issue…but it’s a personal preference!

  3. Steph

    It is in the crock pot now. I can’t wait. I went low carb 4 months ago. I don’t count/watch calories or fat and have lost 57 pounds. This recipe is perfect for my new lifestyle. I will get rolls for my teenager and just eat mine plain with a side salad. One more hour to go 🙂

    1. Toni

      I suggest you call a doctor, you’re not right if you don’t like bacon. ? but seriously you are the first person I know of that doesn’t like bacon.

  4. Gail Carter

    This was delicious I put 2 lbs chicken, 1 package of spicy ranch dressing,1 8 oz regular cream cheese, 1 8 oz container of bacon flavored cream cheese and 8 oz of crumbled pepper bacon!

  5. Take this recipe and put it on a Hawaiian bun with sweet Cole slaw on top of the bacon. Also, instead of crumbling the bacon just put 2 crispy strips on it. IT IS AMAZING. Enjoy 🙂

  6. Sorry for the newbie questions but I want to nail this recipe and impress some friends!

    How many strips of bacon should I cook to get 8 oz of crumble?

    When you say just toss it all in the slow cooker, do you cut the chicken breasts first or just throw them in?

    This will be my first time using my slow cooker 🙂

  7. cynthia

    Thank you! My family loved it! I am always looking for something new to make. I love to cook but, cooking for seven people is a challenge. We will deffinatly be having this on a regular basis.

  8. jill

    Might be a silly question, is there a way to modify the recipe to use regular ranch dressing instead of the dry mix? I just really don’t want to drag my pregnant self and one-year-old daughter out into the cold for one thing at the grocery…

  9. Justine

    Trying this tomorrow for dinner but having a hard time deciding if I should stick with the 2 regular cream cheese or try it with one bacon and one regular. Which do u think is best? 🙂

    1. Shelly

      I really like both…but I have always made it with plain up until the day I made it for this post and thought I would try it! It’s really good both ways, but maybe start with plain? If you like spice you can add the jalapeno cream cheese!!

  10. Tara

    I did try this recipe. It was really good, but for my personal taste I’m only going to use one packet of ranch seasoning next time as two packs and bacon seemed very “salty” to me. But, I normally don’t eat too much salt to begin with so it may just be me.

  11. Almeda Clark

    Did anyone find this to be salty? I don’t generally cook with it so I guess I. Notice it more. What can I add to this recipe to help cover the strong salt taste?

    1. Shelly

      Some have commented that the Ranch “Dip” package is saltier than the dry “dressing” mix…so if you aren’t looking for extra salt you could try that!

  12. Debbie

    I saw this recipe on Facebook, I used frozen chicken tenders, used 1oz of Ranch Seasoning, and substituted 8oz cream cheese wth 8oz goat cheese. My daughters really enjoyed it, my husband who isn’t crazy about white sauce thought it was tasty. using chick. tenders instead of the breast and setting the crock pot on high it was done in under 4 hrs. YUMMY!

    1. Cheryl

      I agree, TWO bricks of cream cheese was Way to much and if I make this again, I’ll use just one and just ONE packet of the Ranch dressing. It is tasty…

      1. angabange

        maybe not, I throw frozen breasts in in the morning and shred them when I get home to make shredded chicken anything, always works fine.

      2. Linda

        Thank you for this recipe. I love crockpot cooking. I am on weight watchers so I think this will fit in nicely. I’m using fat free cream cheese and extra dill. So excited to try it. I’ll serve it with zucchini chips

        1. Patty Field

          Are you kidding? LOOK at the fat and calories for this thimg! If you’re on a diet, this is almost your caloric requirement for the entire day!

      1. Michelle C.

        I make something similar to this. I use 2 cups of white sauce flavored with chicken bouillon, one cup of ranch dressing, and 8 oz of cream cheese. Cook on low for 5 hours, during last hour I add 1 lb of cooked and drained rotini noodles. I make sandwiches out of the leftover chicken the next day too, which are the best.

  13. I will be making this tonight, I’ll let you know how it turns out. Oh, and A) people, if you don’t like the name, then rename it. & B) just because she uses Target brand chicken doesn’t mean it’s a sponsored post. If she had used Purdue, then you’d think it was sponsored by Purdue. Can’t you just take it for what it is? An amazing looking (& hopefully tasting) recipe.

  14. Made this today and it was not a hit. I couldn’t even get my chicken lover to eat it. Looked really good but not something Id fix again. We ended up getting take out.

  15. Dawn

    has anyone made this without the ranch dressing? If so, was it good? I forgot to pick it up at the store and we are about to get hit with another snow storm before I can get to the store again.

  16. Michelle

    First night I made this it was not a big hit. We had to add mushrooms & tomatoes to get the hubby & kids to touch it. I had to come up with a solution to use the leftovers in a way that was still low carb so I added (a rather large) amount of Louisiana hot sauce and that flavored it up enough that the husband and I ate it served with a side of broccoli. I think if I would have cooked it with jalapeños to begin with, it would have tasted much better.

  17. Christa Horn

    I think this looks amazing and can’t wait to try it! In your picture of the ingredients is shows the ranch dip mix. Is this generally what you use or the dry dressing mix? I noticed one person said they thought it was salty and I think the dip mix is saltier than the dressing mix so I was just curious?

    1. Shelly

      That’s a great question. I use the dip mixture typically, but assumed they were the same. I will check it out to see the difference!

    2. I was shopping for the ingredients for this and figured out the dip mix has over 100mg more sodium than the dressing mix. So I would definitely stick to the dressing mix if you are worried about saltiness.

    3. Cindy Munkelt

      When I use tanch dip for making cheese balls they say make sure it’s the dip not the dressing because dressing mix is saltier. Hope this helps.

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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