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Slow Cooker Crack Chicken

Slow cooker crack chicken combines tender shredded chicken, ranch seasoning, cream cheese, sharp cheddar, and crisp bacon in a creamy slow-cooked filling. Cook it on LOW or HIGH, then stir everything together right in the slow cooker.
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Prep Time 5 minutes
Cook Time 7 hours 10 minutes
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 8 bacon slices
  • 2 lb chicken breasts boneless, skinless, thawed
  • 1 packet (1 oz) ranch seasoning mix
  • 1 block (8 oz) cream cheese cut into cubes
  • 1 cup cheddar cheese shredded, sharp

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, turning, until crisp; drain on paper towels and crumble.
  2. Place the chicken in a 6-quart slow cooker and sprinkle with the ranch seasoning, then scatter the cream cheese cubes over the top.
  3. Cover and cook until the thickest pieces of chicken reach 165°F and are tender enough to shred, 6–7 hours on LOW or 3–4 hours on HIGH.
  4. Shred the chicken in the slow cooker with two forks, then stir in the cheddar and crumbled bacon until the cheese is melted and everything is combined.

Notes

For easiest shredding, shred the chicken while it is hot in the slow cooker. Refrigerate leftovers for 3–4 days; freeze for up to 2 months, though the creamy texture may change slightly after thawing.