Creamy Crockpot Crack Chicken
A no-fuss, creamy, and savory chicken dish that cooks effortlessly in a crockpot, perfect for sandwiches or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 packet ranch dressing mix (dry)
- 1 block cream cheese (8 ounces), cut into chunks
- 1 cup shredded sharp cheddar cheese
- 6 slices cooked, crumbled crisp smoked strips (for topping)
- Green onions, thinly sliced, for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Place the chicken breasts in the bottom of your crockpot in a single layer when possible.
- Evenly sprinkle the dry ranch dressing mix over the chicken.
- Cut the cream cheese into cubes and scatter them over the top of the chicken.
- Cover and cook on low for 360 minutes or on high for 240 minutes, until the chicken registers 165°F in the thickest part.
- Remove the lid and shred the chicken with two forks right in the crockpot until it pulls apart easily.
- Stir the shredded chicken so the cream cheese and ranch blend into a smooth, creamy sauce.
- Fold in the shredded cheddar and the crumbled, crispy strips until evenly combined and melted.
- Taste and season with salt and pepper as needed. Finish with chopped green onions on top before serving.
Notes
Swap chicken breasts for boneless thighs for richer flavor. Use full-fat cream cheese for the creamiest result. To reduce tanginess, lessen the ranch mix.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 55g
- Cholesterol: 150mg