Crockpot Crack Chicken (Print Version)
Tender chicken with creamy ranch seasoning, melted cheddar and bacon bits cooked to perfection in your slow cooker.
# Ingredients:
01 -
2 lbs boneless, skinless chicken breasts
02 -
½ cup milk or chicken broth
03 -
1 cup shredded cheddar cheese
04 -
6 slices bacon, cooked and crumbled or 6 oz of real bacon bits
05 -
¼ cup chopped green onions, for garnish
06 -
Salt, to taste
07 -
Pepper, to taste
# Steps to Follow:
01 -
Lightly grease your crockpot with cooking spray.
02 -
Place the chicken breasts in the bottom of the crockpot in a single layer.
03 -
In a medium bowl, beat the softened cream cheese with the dry ranch dressing mix until smooth and well combined. Add a tablespoon of milk if needed to thin the mixture.
04 -
Spread the cream cheese mixture evenly over the chicken breasts.
05 -
Pour the milk or chicken broth over the cream cheese-covered chicken.
06 -
Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreddable.
07 -
Once the chicken is cooked, use two forks to shred it directly in the crockpot.
08 -
Stir in the shredded cheddar cheese and crumbled bacon until well combined and the cheese is melted.
09 -
Put the lid back on the crockpot for about 5-10 minutes, or until the cheese is completely melted and bubbly.
10 -
Sprinkle with chopped green onions, if desired. Serve hot on buns, over rice, in lettuce wraps, or as a dip.
# Additional Notes:
01 -
For best results, use high-quality bacon for optimal flavor.
02 -
Ensure cream cheese is fully softened for a smooth sauce.
03 -
Adjust the amount of cheese and bacon to your liking.
04 -
To add a kick, include a pinch of red pepper flakes.
05 -
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2-3 months. Thaw completely before reheating.