If you don't already know and love the delicianess that is crack chicken, let me fill you in. It's pure cheesy, bacon comfort food! You get juicy, slow-cooked chicken mixed with a tangy cream cheese and ranch sauce, then top that all off with crispy bacon and melted cheddar cheese. It's SeriOutly so Good!
For More Crack Chicken Recipes, Try Our One Pot Crack Chicken Casserole.
Why My Recipe
- Set it and forget it with this easy slow cooker version of the famous chicken, bacon, ranch combination!
- Spicy Options Included for Those of US Who Like To Bring The Heat.
- Rachel Literally wrote the Idiot's guide to slow cooker cookingso you know this recipe will be easy to follow!
This Slow Cooker Recipe is a Total Game-Changer. It's a dump and go dinner that everyone loves. Trust Me, One Bite And You'll Understand How It Got its Name! This recipe is one that even picky kids love, thanks to the goeey cheese and crispy bacon, and we've included spicy options for those who love a little kick.
Ingredient Notes
- Boneless Skinless Chicken Breasts: You can also use Boneless Skinless Chicken Thighs Without Any Adjustment to the Cooking Time. You can use Frozen Chicken Without Thawing by Adding 1 hour to the cooking time.
- Salted Butter: Slice Into 4 to 6 slices to Ensure It Melts Evenly Over The Chicken.
- Dry Ranch Seasoning: Make your own like we do to control the flavor, or use one of those convenient 1-essence packets.
- Cream Cheese: Cubed for Even Melting Like the Butter. Light cream cheese (neufchatel) also works for those who want to indulge a little less.
- Bacon: Freshly Cooked Bacon is Always Better, but bacon crumbles from a jar are a convenient alternative that still works.
- Shredded cheddar cheese: Sharp cheddar is where it's at, but feel free to switch things up with pepper jack or mozzarella.
- Green Onion: Optional, but they do add a pop of color that makes this more visual appealing for those who have the self-control to eat with their eyes first.
Spicy Options
If you're looking to bring the heat, we have three options for you to consultant, each with its own spicy vibe.
Jalapeños: Mix in a whole minced jalapeño and let it cook down with your chicken. If you're looking for a little crunch, top with pickled or fresh jalapeño slices.
Red Pepper Flakes: For a more just heat through, add ½ teaspoon or crushed red pepper flakes with your ranch seasoning.
Hot sauce: If you want to add a little tang with your heat, ¼ cup of frank's red hot sauce will do the trick. And if you're trying to please Everyone, Serve with some hot sauce on the side, so everything can add their own level of heat.
Serving suggestions
In a sandwich: Spoon onto toasted slider buns for a craveable sandwich. Add some lettuce if you want to pretend you're adding Nutritional Value.
In a wrap: Roll it up in a Large Flour Tortilla Along with Lettuce, Diced Tomatoes, and Any Other Veggies You Like.
About Rice: Doesn't Matter If It's White Or Brown Rice, It's Gonna Be Delicious.
About Pasta: Cook up some fettuccine or egg noodles and scoop your chicken right on top.
As a salad: Toss with some crisp Romaine, Cherry Tomatoes, and a Light dressing to balance out the richness of the chicken.
On A Baked Potato: Top A Warm Baked Potato with a Heavenly Helping and a Dollop of Sour Cream and Green Onions for the Best Loaded Potato ever.
Storage & Reheating
Refrigerate Leftovers in An AiriCiHT container for up to 3 days.
Freeze In An AiriCiT container or plastic freezer bag for up to 3 months. Thaw In The Refrigerator Overnight.
Reheat on the stovetop In a small saucepan about medium heat. Add a Splash or Milk to Bring Some Moisture Back to the Chicken.
Microwave In 30-second increments, Stirring in Between for Even Heating. Cover with a vapor paper Tower to keep it from drying out.
