Ingredients
- 2 lbs chicken breasts
- 1 pkt ranch dressing mix
- 1 8 oz block cream cheese
- 1/2-3/4 cup cooked crumbled bacon depending on how much you like bacon
- 1 cup shredded cheddar cheese
- 4 green onions sliced
- Buns
Instructions
- Add the chicken to the crockpot:
Start by laying your chicken breasts at the bottom of the crockpot. Sprinkle the ranch dressing mix evenly over the top. Place the block of cream cheese on top of the chicken—no need to stir it in at this point, it’ll melt into everything as it cooks. Cover the pot and set it on low for 6-7 hours. (Tip: Resist the urge to keep lifting the lid to peek! I’ve made this mistake more than once, and it messes with the cook time.) - Shred the chicken:
After 6-7 hours, remove the lid and grab two forks. Shred the chicken right in the crockpot—it should practically fall apart by this point, no elbow grease required. - Stir in the good stuff:
Once the chicken is shredded, mix in the melted cream cheese that’s been sitting on top. After that’s nice and combined, toss in the shredded cheddar, crumbled bacon, and green onions. Stir everything together until it’s all well-mixed and gooey. - Serve it up:
Your Creamy Crockpot Crack Chicken is ready! Serve it on buns, croissants, or tortillas. It’s also fantastic as a topping for baked potatoes or even served over rice. (One time I ate it straight from the spoon—no judgment, right?)
Notes
Serving and presentation ideas
For an easy weeknight dinner, I love serving this on soft brioche buns with a simple side salad or some roasted veggies. If you’re feeling fancy, you could pile it high on a buttery croissant for a rich, flaky twist. For parties, I sometimes scoop it into mini slider buns, which are perfect for finger food. Add a sprinkling of extra bacon and green onions on top for that final, polished touch.
- Prep Time: 5 minutes
- Cook Time: 6-7 heur
- Category: Dinner