Crockpot Crack Chicken and Rice

Mouthwatering crockpot crack chicken and rice combines tender chicken, creamy cheese, crispy bacon, and fragrant rice, all in one delicious dish.

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Filled with everyone’s favorite flavors, like bacon, melted cheese, cream cheese, and ranch dressing mix, this dish is almost guaranteed to become a family favorite. Cooked in the slow cooker, this mouthwatering recipe couldn’t be simpler. 

MORE RECIPES: Stuffed Chicken Breast | The Best Chicken Bacon Ranch Pasta | White Chicken Enchilada Skillet

A tantalizing combination of the best comfort foods, this crockpot crack chicken and rice combines tender chicken, creamy cheese, crispy bacon, and fragrant rice, all in one delicious dish. Made in your slow cooker, this easy dinner is perfect for any night of the week. 

This tasty crack chicken and rice can be served in plenty of different ways. Enjoy it on its own or serve it on hamburger buns. It pairs perfectly with sautéed vegetables or a simple garden salad for a full comfort food meal. 

Insanely tender and juicy, this crockpot crack chicken and rice is full of ranch flavor along with melted cheese, cream cheese, and bacon. Serve your family this hearty chicken dinner and watch them clean their plates!

Crockpot Crack Chicken and Rice Ingredients

Feel free to mix up the type of shredded cheese you use in this simple recipe. I have used mozzarella, Colby jack, swiss, gouda, or even shredded pepper jack cheese for a spicier version. We do recommend grating your own cheese. Pre-shredded cheese tends to be coated with a preservative that prevents it from melting well.

Different types of rice would be delicious in this creamy crockpot crack chicken recipe. Jasmine rice, Basmati rice, or long-grain white rice works fine. We like to rinse our rice before cooking as it helps to remove any excess starch.

If you prefer dark meat, you could use boneless skinless chicken thighs instead of boneless skinless chicken breast meat in this comforting meal. You can leave the chicken in the slow cooker when shredding, but removing the chicken breasts helps ensure that the pieces of shredded chicken are somewhat uniform in size.

How to Make Crockpot Crack Chicken and Rice

FIRST STEP: Generously spray a 6 to 7-quart slow cooker with nonstick spray.

SECOND STEP: Lay the chicken breast in the bottom of the prepared slow cooker.

THIRD STEP: Top the chicken breast with the cubed cream cheese.

FOURTH STEP: Add the cream of chicken soup, half and half, rice, ranch dressing mix, black pepper, 1 cup of bacon, and 1 ½ cups shredded Colby-Jack cheese to a large mixing bowl. Stir well to completely combine.

FIFTH STEP: Spread the soup mixture over the chicken breast and cream cheese. Cook on high for 2 hours or low for 4 hours.

SIXTH STEP: Once the dish has reached the end of the cooking cycle, remove the chicken breast. Using either tongs or 2 forks, shred the cooked chicken breast. Return the shredded chicken to the slow cooker. Stir to incorporate the shredded chicken breast into the soup and rice mixture.

SEVENTH STEP: Sprinkle the remaining 2 cups of shredded cheddar cheese over the top of the chicken and rice. Sprinkle the remaining ½ cup of crumbled bacon on top of the cheese. Replace the lid and allow the cheese to melt, about 10 minutes. Sprinkle the thinly sliced green onions and serve.

What is crack chicken? 

Crack chicken is a creamy and slightly addictive combination of ranch seasoning, cream cheese, cheddar, and bacon combined with shredded chicken for a dish that you won’t be able to resist.

Can you make this with frozen chicken? 

You can use frozen boneless chicken breasts in this easy dinner recipe. However, we would recommend thawing them first before adding them to the slow cooker.

What kind of bacon bits are best? 

You can use real bacon, cooked and chopped. Or you can use packaged, store-bought bacon bits. Either will work just fine with this delicious chicken.

How to Store Crockpot Crack Chicken and Rice 

IN THE FRIDGE: Store any leftovers of this creamy chicken and rice recipe in an airtight container in the refrigerator for up to 3 days.

IN THE FREEZER: To freeze crockpot crack chicken and rice, let it cool down completely before transferring it to freezer bags or an airtight container. If using freezer bags, make sure to press out any excess air from the bag. Then, place the chicken in the freezer for up to 3 months.

Crockpot Crack Chicken and Rice

5 from 4 votes

Author: Shauna

Mouthwatering crockpot crack chicken and rice combines tender chicken, creamy cheese, crispy bacon, and fragrant rice, all in one delicious dish.

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 8

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Ingredients

  

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• 2 pounds boneless and skinless chicken breasts 4 medium breasts, or chicken tenderloins
• 8 ounces cream cheese cut into cubes
• 26 ounces cream of chicken soup undiluted
• 1⅔ cups half and half
• 1¼ cups long grain white rice
• 2 ounces dry ranch dressing mix two 1-ounce packets
• 1 teaspoon fresh cracked black pepper
• 1 pound smoked bacon cooked, crumbled (divided into 1 cup and ½ cup)
• 1½ cups Colby-Jack shredded cheese
• 2 cups shredded mild cheddar cheese
• 3 tablespoons thinly sliced green onions optional garnish

Instructions

 

• Generously spray a 6 to 7-quart slow cooker with nonstick spray.
• Lay the chicken breast in the bottom of the prepared slow cooker.
• Top the chicken breast with the cubed cream cheese.
• Add the cream of chicken soup, half and half, rice, ranch dressing mix, black pepper, 1 cup of bacon, and 1 ½ cups shredded Colby-Jack cheese to a large mixing bowl. Stir well to completely combine.
• Spread the soup mixture over the chicken breast and cream cheese. Cook on high for 2 hours or low for 4 hours.
• Once the dish has reached the end of the cooking cycle, remove the chicken breast. Using either tongs or 2 forks, shred the cooked chicken breast. Return the shredded chicken to the slow cooker. Stir to incorporate the shredded chicken breast into the soup and rice mixture.
• Sprinkle the remaining 2 cups of shredded cheddar cheese over the top of the chicken and rice. Sprinkle the remaining ½ cup of crumbled bacon on top of the cheese. Replace the lid and allow the cheese to melt, about 10 minutes. Sprinkle the thinly sliced green onions and serve.

Notes

We’d recommend grating your own cheese. Pre-shredded cheese tends to be coated with a preservative that prevents it from melting well.

I always rinse my rice before cooking. It helps to remove any excess starch.

You can leave the chicken in the slow cooker when shredding, but removing the chicken breasts helps ensure that the pieces of shredded chicken are somewhat uniform in size.

Nutrition

Calories: 652kcal | Carbohydrates: 23g | Protein: 20g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 1859mg | Potassium: 295mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 1032IU | Vitamin C: 1mg | Calcium: 300mg | Iron: 1mg

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