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Creamy Bacon Ranch Chicken

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Often called “crack chicken,” this is the rich, scoopable chicken filling made with ranch seasoning and cream cheese. A little goes a long way on a soft roll or over a baked potato.
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 6 servings

Equipment

  • 6-quart slow cooker

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1/2 cup low-sodium chicken broth
  • 1 packet ranch seasoning, about 1 ounce
  • 8 ounces cream cheese, softened and cubed
  • 1 cup shredded cheddar
  • 6 slices bacon, cooked and crumbled
  • 2 sliced green onions
  • Rolls or baked potatoes, for serving

Instructions

  • Place the chicken in the slow cooker with the broth and ranch seasoning.
  • Cover and cook on low for about 3–4 hours, checking at 3 hours, until the chicken reaches 165°F.
  • Lift out the chicken and shred it. Reserve the liquid, leaving about 1/4 cup in the cooker.
  • Return the chicken and add the cream cheese. Cover and cook on high for 20–30 minutes, stirring occasionally, until the cream cheese blends into a sauce. Add reserved liquid a spoonful at a time if needed.
  • Stir in the cheddar and half the bacon. Once the cheese melts, serve with the remaining bacon and green onions.

Notes

Cook: About 3–4 hours on low, plus 20–30 minutes to finish. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.
Prep time excludes cooking the bacon.