Crock Pot Crack Chicken
Crock pot crack chicken is a creamy, cheesy, bacon-loaded dish that’s easy to make and perfect for any meal. Just toss everything in the slow cooker, let it cook, and enjoy a rich, flavorful dish everyone will love!
Servings: 6
Calories: 690kcal
Equipment
- Crock Pot
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 ounce Hidden Valley Ranch seasoning mix
- 16 ounces cream cheese cut into cubes
- 8 sliced bacon cooked and crumbled
- 1½ cups cheddar cheese shredded
- 3 to 4 green onions chopped
Instructions
- In a small bowl, combine salt, onion powder, garlic powder, dried parsley, and the ranch seasoning mix.
- In the crockpot, add the 4 chicken breasts. Sprinkle seasoning mixture over the top of the chicken breasts. Top the seasoning mixture with cream cheese cubes.
- Turn the crockpot temperature to low and cover. Let cook 6 to 7 hours, or until chicken shreds easily with a fork.
- Once the chicken is done cooking, use two forks to shred the chicken while it is still in the crockpot. Stir the shredded chicken and cream cheese together.
- Add 1 cup of cheddar cheese to the chicken mixture and stir to combine.
- Top with the remaining shredded cheddar cheese, crumbled bacon, and green onions. Cover until the cheese is melted.
- Serve and enjoy!
Video
Notes
- We’d recommend grating your own cheese. Pre-shredded cheese tends to be coated with an anti-caking agent that prevents it from melting well.
- If you are on a time crunch, you can cook on high for 3 to 4 hours instead.
- This dish can be served over rice, on hoagie rolls, over a baked potato, or as a dip with crackers!
Nutrition
Calories: 690kcal | Carbohydrates: 9g | Protein: 47g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 220mg | Sodium: 1534mg | Potassium: 759mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 1415IU | Vitamin C: 3mg | Calcium: 288mg | Iron: 1mg