Slow Cooker Crack Chicken

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Slow Cooker Crack Chicken is the most creamy and delicious chicken you will ever eat. Top it with melted cheddar and bacon for all the comfort food feels. You seriously won’t even believe you’re eating low-carb and Keto, too!

If you don’t have a slow cooker, grab my recipe for Baked Crack Chicken Breasts or this Instant Pot Crack Chicken.

Slow cooker crack chicken topped with bacon and herbs

Easy Slow Cooker Crack Chicken

I’ve said it before and I’ll say it again, I love my slow cooker!

I am here for the ease of throwing a few ingredients into it, setting it, and going about my day. I love coming home and being greeted by the aroma of whatever it is that I’ve had cooking in my slow cooker all day.

This slow cooker crack chicken has upped my game, though – when I didn’t even think it was possible! This slow cooker chicken is simply amazing and there’s just sooooo many ways to serve it.

It’s not only the creamiest, delicious chicken to eat, with the ease of making it in the slow cooker, it’s now also the most addictive chicken meal to make!

What is Crack Chicken?

So, basically, crack chicken is kind of a big craze going around right now. You’ll find “crack” recipes for pork, pot roast, pasta, and dips.

What all of these “crack” dishes have in common are 3 key ingredients:

  • Ranch seasoning
  • Cream cheese
  • Bacon

That’s all, folks. That’s the secret, right there. Just those three simple, delicious ingredients will make any meal completely and utterly addictive.

Recipe Ingredients

So, for this to classify as “crack”, we really only need three things: ranch seasoning mix, cream cheese, and bacon. If you’re planning to make yourself some “crack” and you’ve already got those ingredients, the rest is so simple.

Here’s what you’ll need:

  • low sodium chicken broth
  • ranch seasoning mix
  • chicken breasts
  • cream cheese
  • cheddar cheese
  • bacon

For serving:

  • green onions
  • fresh parsley

Cheddar cheese, cream cheese, ranch seasoning and chicken in a slow cooker

How to Make Crack Chicken in the Slow Cooker

1. Prep: Pour chicken broth into your slow cooker and stir in ranch seasoning mix.
Add chicken breasts to the slow cooker and stir around to coat the chicken.

2. Slow Cook: Cover with the lid and set on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours.

3. Shred: When done, remove the lid and shred the chicken in the slow cooker using two forks. Use shredder claws, if you can – it’s MUCH easier.

4. Stir In: Stir in your cream cheese and 1 ½ cups shredded cheddar cheese until completely melted and combined.

5. Top: Top your chicken with remaining cheddar cheese and chopped bacon.

6. Serve: Garnish with green onions and parsley.

Slow cooker crack chicken topped with bacon and herbs and being stirred

What if I Don’t Have Ranch Seasoning Mix?

  • If you don’t have ranch seasoning mix, have no fear! You can easily make your own right at home. All you have to do is combine 1/2 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried dill weed, ½ teaspoon dried chives, and season with salt and pepper, to taste.

Tadah, now you have your very own ranch seasoning mix. 👏 

Serving Ideas

I love to serve shredded slow cooker crack chicken on a sandwich. Give it to me on a seeded and toasted bun ALL day and I’ll be happy.

Here are some other yummy ways to serve crack chicken:

  • To top your favorite pasta (or zoodles)
  • In a wrap or in lettuce cups
  • Over rice or quinoa (or riced cauliflower)
  • On top of a baked potato or mashed potatoes
  • On top of a pizza (I’m thinking like a BBQ chicken pizza but instead Crack chicken pizza!) 😍
  • Or simply eat it straight up as a dip with tortilla chips or veggies like you would with a Buffalo chicken dip.

How to Store and Reheat Leftovers

  • You want to make sure you cool your slow cooker crack chicken completely before storing. Then, keep it in an airtight container in your refrigerator for about 3 days.
  • To reheat, simmer your crack chicken over medium-low heat until heated through. Add chicken broth, if needed to thin it out. Top with some fresh cheddar cheese and green onions.

Slow cooker crack chicken topped with cheese and bacon and then stirred through

Can I Freeze Crack Chicken?

  • Absolutely! It actually freezes quite nicely. All you need to do is allow it to come to room temperature. Put it into an airtight, freezer safe container and put it in your freezer for up to 3 months. Don’t forget to label your container so you’re sure of when to use it by.

More Slow Cooker Chicken Recipes


Tools Used In This Recipe

4.96 from 25 votes
Slow cooker crack chicken topped with bacon and herbs

Slow Cooker Crack Chicken

17 17 17
WW Freestyle: 13
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs
Slow Cooker Crack Chicken is the most creamy and delicious chicken you will ever eat. Top it with melted cheddar and bacon for all the comfort food feels.
Course: Dinner
Cuisine: American
Servings: 6
Calories: 469


  • Slow Cooker


  • ½ cup low sodium chicken broth
  • 1 tablespoon ranch seasoning mix
  • 4 boneless, skinless chicken breasts
  • 1 block (8-ounces) cream cheese, at room temperature, cut up into 4 pieces for easier melting
  • 2 cups shredded cheddar cheese, divided
  • 6 slices bacon, cooked to a crisp and chopped
  • chopped green onions, for serving
  • chopped fresh parsley, for garnish


  • Pour chicken broth into slow cooker and stir in ranch seasoning mix.
  • Add chicken breasts to the slow cooker and stir around to coat chicken.
  • Cover with lid and set on LOW for 5 hours, or on HIGH for 2 to 3 hours.
  • When done, remove lid and shred chicken inside the slow cooker using two forks.
  • Stir in cream cheese and 1 ½ cups shredded cheddar cheese; stir until completely melted and combined.
  • Top with remaining cheddar cheese; cover with the lid and let the cheese melt.
  • Remove lid and sprinkle chopped bacon on top.
  • Garnish with green onions and parsley.
  • Serve in sandwiches, wraps, burgers, and/or lettuce cups.


  • You can make your own ranch seasoning mix by combining ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried dill weed, ½ teaspoon dried chives, and season with salt and pepper, to taste.
  • Reduce points down to 3 by using fat free cream cheese, fat free shredded cheddar, and turkey bacon
Nutrition Facts
Slow Cooker Crack Chicken
Amount Per Serving
Calories 469 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 19g95%
Cholesterol 144mg48%
Sodium 782mg33%
Potassium 429mg12%
Carbohydrates 4g1%
Sugar 1g1%
Protein 31g62%
Vitamin A 908IU18%
Vitamin C 1mg1%
Calcium 312mg31%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: crock pot crack chicken, shredded chicken dinner idea, slow cooker chicken dinner

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98 Responses
  1. Babs88UGA

    It was amazing! I’ve already shared the link to the recipe with friends. The only thing I would do different next time is leave a little juice in it. I drained all of it.

      1. Joe Berry

        Thank you so much. I’ve lost 20 lbs using o carb bread or low carb flour tortillas eating this weekly. Also use it as my main dish like a casserole with a side of broccoli or greenbeans. I’ve also used real bacon bits in a pinch. Not near as pretty though. 🙂

    1. Joe Berry

      The recipe mentions wraps but on Keto or low carb I buy low carb flour tortillas. Same asile as regular. Also Wallyworld has a complete cheese wrap in the fridge cheese section. I’ve lost 20lbs eating this amazing food. I think Neufchâtel cream cheese has 1 less carb per serving. Exact same taste. You’ll find it same price & right beside cream cheese. Just be sure to check carb label from brand to brand but I use store brand. I’ve also used whipped or flavored like sour cream & onion c c spread in a pinch….maybe even better. Great recipe. Thank you.

  2. Babs88UGA

    No comment, yet, just a question. I was just preparing this and I thought there were 4 breasts in the pack, but it’s only 2. Two large ones. Do you know about how many pounds this recipe calls for?

  3. Stacey

    Delicious recipe! My kids, husband and I really enjoyed it! We ate it with low carb tortillas. Will definitely be making it again! Thank you for sharing the recipe!

    1. Katerina Petrovska

      It comes out to about 1.5 cups. The entire recipe amounts to 6 servings, total, so 1/6 is one serving size.

    1. Katerina Petrovska

      You can, but they’ll need less time to cook. I’d start checking for doneness around the 2-hour mark.

    2. Bo

      I mean if you want soggy breading…sure? It also defeats the purpose of keto which is to avoid carbs or at least processed carbs, starch and sugar. I guess if you take the breading off it could work.


    Cooked this recipe today as we are on a keto diet and the carb count is great for the dish. This is a wonderfully rich dish with the creamy, cheesy-ness with the bacon lift. I felt like it needed more bitter and acid though. In making this again, I think that I will sauté at least 1/2 a good sized onion and perhaps a can of green chiles or 1-2 chopped jalapeño (seeds removed). This might add some sweetness and brightness to the dish.

  5. Melissa

    I have a SUPER PICKY husband, meat and potatoes kind of guy (no veggies EVER) and I rarely try anything new, have to stuck to the classics, I get bored honestly. So, I made this tonight and served over roasted baby red potatoes, he loved it. It’s added to the rotation 😊

  6. Alexandria M

    This is my 3rd time making this exact recipe. I find I do have to drain the liquid (not a problem) most likely because the chicken breasts I use are HUGE. That being said, the keto dieters in my house absolutely love this recipe!

      1. Brittany

        i used it in a low carb wrap – Tumaros brand (5G Net Carbs they actually taste good ) i heated the wrap in a skillet or the oven to toast it up a tad. you could also try the Mission brand wraps. They have a carb balance spinach herb and a Protein plant powered that are only 3G Net Carbs. You could even serve this as a dip. In that case i used the Oven- Baked Parm Crisps which is only 1G Net Carbs for the entire bag. Hope this helps!

  7. Jessica

    Recipe came out very tasty! I would maybe add a step to drain before shredding. I was going to remove the liquid and should have—-I think it will be much better the next time I make it after draining the excess broth and juices. Overall tasty.

    1. Victor

      I am trying to make this recipe with some leftover shredded chicken breast. Do you have an idea on how to do it?

      1. Katerina Petrovska

        Since your chicken is already cooked, there’s no reason to make this in the slow cooker. Instead, I would just mix together the chicken plus all the ingredients, then arrange in a baking dish, top with some shredded cheese, and bake it at 400˚F for about 15 minutes, or until hot and cheese is melted.

        1. Mark Rogers

          Will be trying this method with our leftover rotisserie chicken today! Thanks for the recipe! I really believe this is going to be a hit!

  8. Donna

    I was so excited to find this site. I did my menus for the next two weeks using mostly recipes from here. Slow Cooker Crack Chicken is my first meal. It turned out great. I don’t use store bought ranch dressing mix, so I used the home made recipe you included-I used 5 frozen chicken breasts and added 2 cups frozen broccoli after stirring in the the cream cheese and shredded cheese. (I did not use for sandwiches-we ate it by itself.) My recipe was not runny and it tasted great. Thanks for such a great website. It is a wealth of information.

  9. Gina

    I made this tonight and it was amazing! I followed the recipe exactly, and I didn’t have any issues with the liquid, it was perfect! After I chopped up the bacon and cooked it in the pan, I poured the bacon fat into the mixture for some extra flavor. I ended up scooping the mixture into crescent roll dough triangles and sealing it, and baking it in the oven. It was incredible! Definitely keeping this in the regular rotation!


    Having read the comments beforehand, I watched the level of liquid in my crock pot very closely. I ended up using almost the whole can of chicken broth. I followed the directions, but the chicken breasts I bought were HUGE. And had rib meat. I bought 6 and figured I’d use 3 and make the recipe a couple times within a week or so. They were so big, I was only able to fit two into the crock pot. So I figured they would put off a lot of juice. Which they did. I also started them on high for the first hour or so to try and stay in that 6 hour time frame. After about three hours (starting on high and switching back to low) the two breasts had created 3 times the liquid that I started out with. So I pulled them out of the crock pot, removed the liquid, poured another half of a cup of chicken broth and tablespoon of ranch powder back into the crock pot, then returned the two chicken breasts. Set it back to high for 30 minutes since I figured I lost heat, then returned to low for the remainder of the 6 hours. After shredding the chicken at the 6 hour mark, there was no liquid left. So I added more broth and the cream cheese, then continued with the directions. Turned out awesome.

    1. Katerina Petrovska

      I am very sorry this didn’t work out for you. I hate it when that happens. 😏
      I make this chicken about once every couple of months to have for sandwiches, but have never had this issue. The amount of 1/2-cup broth should not have contributed to the extra liquid. Did you by chance use frozen chicken? And maybe that produced more liquid? The end result of this recipe should be creamy and cheesy, definitely not watery.

  11. Fred

    This looked so good! But I’m sorry to say it didn’t taste good at all and we ended up throwing it out. I followed the directions exactly and I think there’s a step missing – I didn’t drain the chicken before shredding it (because it didn’t say to) so this turned out like a sloppy mess. It looked like soggy tuna salad with a hint of orange, and it tasted like wet cream cheese with bacon.

    Why are there are 5 star reviews from people who haven’t made it yet?

    1. JJ

      Has anyone tried this using skinless, boneless chicken thighs? I prefer darker chicken meat and just thought I’d see if anyone has experimented with it. Also has anyone used Frank’s red hot sauce in this?

  12. A.S.

    Very good! Made it with the homemade ranch seasoning recipe provided, without the chives as I don’t have that. Didn’t bother with the bacon, and had no green onions on hand. However I still really enjoyed this! Ate with lettuce on a low carb wrap. Green onions would really add to it!

  13. Gina B.

    Since chicken breasts vary greatly in size/weight, how many ounces of chicken would you say is needed? Are we talking the giant, 1-lb each chicken breasts, or the smaller (natural/organic brands) 8 oz chicken breasts? I’m looking at this recipe like it could be anywhere from 2 lbs of chicken to 5!

    Thank you!

    1. Katerina Petrovska

      I use about 20 to 24 ounces of chicken breasts. I will usually use 4 chicken breasts that weigh approximately 5 to 6-ounces each.

  14. Rick Flair

    Made this tonight and woooooooooooooooooooooo! Added Jalapenõ to bring out the woooooooooooooooooooo factor! Not the kind of crack that will make you skinny, but will make you fat! Eat up buttercups I promise its 5 star slam you on the mat, knock you out delicious…..wooooooooooooooooo!

    1. Abby Sprecher

      luv your enthusiasm because it really is THAT delishous, wait how do you spell that? anyways still really good

  15. Mo$$

    Even though I hate the “crack” label on recipes (I know it’s tongue in cheek but not a fan of the word )
    This was a good recipe – very tasty and will make again ! Thx ! 👍🏻

    1. Katerina Petrovska

      You can try it with a sour cream and ricotta cheese mixture. It won’t taste as intended because of the changes, but it’s still good.

  16. Annette

    Made this tonight. It was great! My son doesn’t want too much fat, my husband is low carb and this recipe was perfect solution. I used no fat cream cheese and reduced fat cheese. Son ate over white rice, husband over low carb noodles and I had over baked potato! Definitely a recipe you can play with the ingredients, but good the way it is.

        1. Katerina Petrovska

          Hi! The entire recipe amounts to 6 servings, total. I work from a home kitchen and don’t have the necessary tools to give you the exact amount per 1 serving, but a serving of chicken is about 4 ounces, and then you can add another 2 ounces for the sides. In this case, the sides are your cheeses and bacon.

  17. Amber

    Solace nourishment for the family while remaining in. A debt of gratitude is in order for making our family supper so extraordinary! My young men and spouse cherished it! My family adored it.

  18. Denise

    Making this for the second time. I’m using cream cheese w/onion and chives, spicy ranch dressing mix and shredded pepper jack cheese. I have lady out the bacon both times and it’s still delicious! I do have real bacon bits that I think I will sprinkle on my husband’s portion that he’s taking to work.

  19. Victoria Nieto

    Comfort food for the family while staying in. Thanks for making our family dinner so special! My teenage boys and husband loved it!

  20. Sara Welch

    Served this for dinner and it’s easily become a family favorite dish! Looking forward to leftovers again, tonight!

      1. Alivia

        Do you think it would still be good without bacon? We don’t really eat it but I really want to make this! Or what about bac o’s?

      1. Katerina Petrovska

        Yes, you can. Keep in mind that you may end up with a little extra liquid, but it shouldn’t be a problem.

    1. Steph

      Hi, how do you get 4g of carbs per serving? The only item with carbs is the cream cheese but an entire 8oz of cream cheese is only 8 carbs?

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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