This post may contain affiliate links. Please read our disclosure policy.
Slow Cooker Crack Chicken is the ultimate comfort food. Creamy, cheesy, and loaded with flavor, it’s topped with melted cheddar and crispy bacon for a truly delicious and indulgent meal. What’s more, it is also low-carb and keto-friendly.
If you don’t have a slow cooker, grab my recipe for baked crack chicken breasts, or this instant pot crack chicken. For more delicious low carb crock pot recipes, try my crock pot chicken marsala and this tender and juicy slow cooker chicken breast.
I’ll never get tired of saying this: my slow cooker is a gem! The sheer simplicity of tossing ingredients in, setting the timer, and then carrying on with my day is something I absolutely cherish. And let me tell you about this crockpot crack chicken – it’s a total game-changer! This chicken dish is nothing short of spectacular. And with the convenience of the slow cooker, it’s not just a treat for your taste buds – it’s also ridiculously easy to make.
Why I Love This Crack Chicken Recipe
- Flavorful: The trio of ranch seasoning, cream cheese, and bacon guarantees a mouthwatering and addictive meal.
- Easy: Toss your ingredients in the slow cooker, set it, and come home to a cooked meal.
- Versatile: From sandwiches to pasta, wraps, and more, this crack chicken in the crock pot lets you enjoy it in various ways.
- Low Carb Indulgence: Creamy and indulgent, yet low-carb and Keto-friendly, slow cooker crack chicken caters to various dietary preferences.
What Is Crack Chicken?
Crack chicken and its variants are the current rage in the foodie circles. From pork to pasta, these ‘crack’ dishes spotlight three ingredients: Ranch seasoning, cream cheese, and bacon. It’s this trifecta that makes every meal irresistibly addictive.
Ingredients You Will Need
This crack chicken crock pot recipe is a breeze to make with just a handful of pantry staples and basic ingredients. Here’s what you’ll need to create this creamy chicken dish that’s perfect for busy weeknights or meal prep.
- Low Sodium Chicken Broth: It can be substituted with regular chicken broth or vegetable broth.
- Ranch Seasoning Mix: This is a blend of herbs you can buy at any grocery store. As a substitute, a mix of dried dill, garlic powder, onion powder, and parsley can mimic the ranch flavor.
- Boneless Skinless Chicken Breasts: You can substitute with boneless skinless chicken thighs for a juicier texture.
- Cream Cheese: Adds creaminess and richness to the dish. It melts into the chicken, creating a smooth texture. Neufchâtel cheese can be used as a substitute.
- Shredded Cheddar Cheese: Half of the cheese is mixed into the chicken, and the rest is used as a topping. You can substitute with other shredded cheeses like Monterey Jack or Colby for a milder taste.
- Bacon: Adds a smoky, crispy touch to this slow cooker crack chicken recipe.
- Chopped Green Onions: Used for serving. Chives or sliced red onions can also be used.
- Chopped Fresh Parsley: You could also use cilantro or dill for garnish.
What if I Don’t Have Ranch Seasoning Mix?
If you don’t have ranch seasoning mix, you can easily make your own right at home. All you have to do is combine 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. Tadah, now you have your very own ranch seasoning mix!
How to Make Crack Chicken in the Slow Cooker
If you’re looking for delicious low carb crock pot recipes, this crockpot crack chicken is a must-try! It’s easy to make and packed with Ranch flavor. Follow these simple steps to create a savory dish that everyone will love.
- Prep: Pour chicken broth into your slow cooker and stir in the ranch seasoning mix. Add chicken breasts to the slow cooker and stir around to coat the chicken.
- Slow Cook: Cover with the lid and set on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours.
- Shred: Once the chicken is cooked through, remove the lid and shred the chicken in the slow cooker using two forks. Use shredder claws, if you can – it’s much easier.
- Cheese: Stir in the cream cheese and 1 ½ cups shredded cheddar cheese until completely melted and combined.
- Top: Top your chicken with remaining cheddar cheese and chopped bacon.
- Serve: Garnish with green onions and parsley, and serve.
Serving Ideas
I love to serve shredded crack chicken on a sandwich. Give it to me on a seeded and toasted bun all day, and I’ll be happy. You can use it to top your favorite pasta or zoodles. In a wrap or lettuce cup. Serve it over rice, quinoa, or riced cauliflower. On top of a baked potato or mashed potatoes. On top of a BBQ 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
- Allow the chicken to cool completely before storing it in an airtight container in your refrigerator for about 3 days or in the freezer for up to 3 months.
- To reheat, simmer the chicken over medium-low heat until heated through. Add chicken broth, if needed, to thin it out.
More Slow Cooker Chicken Recipes
- Slow Cooker Salsa Chicken Tacos
- Slow Cooker Creamy Chicken Pasta
- Slow Cooker Buffalo Chicken
- Slow Cooker Coq Au Vin
- Slow Cooker Chicken Breast
Pin this now to find it later
Pin It
Slow Cooker Crack Chicken
Ingredients
- 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
Instructions
- Pour chicken broth into the slow cooker and stir in the ranch seasoning mix.
- Add the chicken breasts to the slow cooker and stir around to coat the chicken.
- Cover with the lid and set the slow cooker on LOW for 5 hours, or on HIGH for 2 to 3 hours.
- When done, remove the lid and shred the chicken inside the slow cooker using two forks or shredding claws.
- Stir in the 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 the lid and sprinkle chopped bacon on top.
- Garnish with green onions and parsley.
- Serve in sandwiches, wraps, burgers, and/or lettuce cups.
Notes
- DIY Ranch: 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.
- Net Carbs: 4 g
- Storage: Keep the chicken stored in an airtight container and in the fridge for up to 3 days or freeze it for up to 3 months.
Nutrition
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.
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!
That’s great! I’m very glad you enjoyed it! Thank YOU! ๐
For the keto dieters out there what are you serving this with ? It sounds delicious.
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!
Hey, I served this over cauliflower and broccoli, worked out very well
I’m glad you enjoyed it! Thank YOU! ๐
Recipe came out very tasty! I would maybe add a step to drain before shredding. I was going to remove the liquid and should haveโ-I think it will be much better the next time I make it after draining the excess broth and juices. Overall tasty.
I am trying to make this recipe with some leftover shredded chicken breast. Do you have an idea on how to do it?
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 400หF for about 15 minutes, or until hot and cheese is melted.
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!
I hope you’ll enjoy it! Thank YOU! ๐
Iโve made this but I would like to know how big the servings are 1cup?
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.
Thank you so much! I am very glad you enjoyed it! ๐
I made this tonight and it was amazing! I followed the recipe exactly, and I didnโt 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!
That’s great! I am very glad you enjoyed it!! Thank YOU! ๐
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.
Same! I didn’t see the drain option either so didn’t and I got the same result. ๐
Hi!
I am very sorry this didn’t work out for you. I hate it when that happens. ๐
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.
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?
Has anyone tried this using skinless, boneless chicken thighs? I prefer darker chicken meat and just thought Iโd see if anyone has experimented with it. Also has anyone used Frankโs red hot sauce in this?
Yes I used chicken thighs instead. It was delicious!
I’m very glad you enjoyed it! Thank YOU! ๐
hey! made this tonight and it was delish!
I am very glad you enjoyed it! Thank YOU! ๐
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!
That’s great! I am very glad you enjoyed it! Thank YOU! ๐
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!
Hi!
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.