Slow Cooker Crack Chicken
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.
Servings: 6
Ingredients
- ½ cup low sodium chicken broth
- 1 tablespoon ranch seasoning mix
- 4 boneless, skinless chicken breasts
- 8 ounces block of 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
- Make the ranch mix. Pour chicken broth into the slow cooker and stir in the ranch seasoning mix.
- Combine and cook. Add the chicken breasts to the slow cooker and stir around to coat the chicken with the liquid. Cover with a lid and set the slow cooker on LOW for 5 hours, or on HIGH for 2 to 3 hours.
- Shred the chicken. When done, remove the lid and shred the chicken inside the slow cooker using two forks or shredding claws.
- Add the cheeses. Stir in the cut-up cream cheese and 1½ cups of shredded cheddar cheese, stirring until completely melted and combined. Top with the remaining cheddar cheese; cover with the lid and let the cheese melt.
- Finish and serve. 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
Calories: 469kcal | Carbohydrates: 4g | Protein: 31g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 144mg | Sodium: 782mg | Potassium: 429mg | Sugar: 1g | Vitamin A: 908IU | Vitamin C: 1mg | Calcium: 312mg | Iron: 1mg
