This dish is a complete game-changer, with juicy chicken, ooey-gooey cheese, crispy bacon, and that punchy ranch flavor we all know and love. It's the kind of dish you whip up in the slow cooker, forget about until dinnertime, and then enjoy the glory of minimal effort and maximum flavor. Whether you're feeding a crowd, prepping for the week, or looking to change up your dinner routine with some truly comfort food goodness, crack chicken is the way to go. Trust us, one bite and you'll understand why it got such a well-deserved name!
Why our recipe?
- All tastes are welcome, with ideas for serving to take it outside of some delicious shredded chicken.
- A spicy option for those of us who like to bring the heat.
- Chef Rachel literally wrote The Idiot's Guide to Slow Cooker Cooking So you know our recipe will be easy and straightforward to follow!
What is crack chicken you ask? Oh, it's the stuff of legends in the world of comfort food! Pull apart tender, juicy chicken that's been slow-cooked to perfection, then slather it with a dreamy, creamy sauce that has the tang of ranch, the richness of cream cheese, and a generous sprinkle of melted cheddar. Top it off with a slice of crispy bacon, and you've got a dish that practically begs you to dive in.
Material notes
- Boneless skinless chicken breasts: You can use boneless skinless chicken thighs without any adjustment to cooking time. You can use frozen chicken without thawing by adding 1 hour to the cooking time.
- Salted butter: Slice it 4 to 6 to melt evenly over the chicken.
- Dry Ranch Seasoning: Make your own to control odors, or use one of those convenient 1-ounce packets.
- cream cheese: Cubed to melt even like butter. Light cream cheese (Neufchatel) also works for those who want a little less indulgence.
- bacon: Freshly cooked bacon is always good, but sliced bacon from a jar is a convenient option 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 add a pop of color that makes it more visually appealing for those who have the self-control to eat with their eyes first.
Spicy variety
If you want to bring the heat, we have four options for you to consider, each with their own spicy vibe. Mix in a whole minced jalapeño and let it cook with your chicken. For even more heat, add ½ teaspoon crushed red pepper flakes to your ranch seasoning. If you want to add a little tang to your heat, ¼ cup Frank's Red Hot Sauce will do the trick. And if you're trying to please everyone, serve with your favorite bottled hot sauce on the side, letting everyone add their own level of heat.
Serve the Cracked Chicken…
- As a sandwich: Spoon onto toasted slider buns for a tempting sandwich. Add a lettuce slice if you want to pretend you're adding nutritional value.
- On top of rice: It doesn't matter whether it's white or brown rice, it's going to be delicious.
- On top of the pasta: Cook some fettuccine or egg noodles and scoop right on top of your chicken.
- As a salad: Toss with some crisp romaine, cherry tomatoes and a light dressing to balance out the richness of the chicken.
- Stuff into a baked potato: For a loaded potato nirvana experience, fill a split, baked potato with a heavenly helping and top with a dollop of sour cream or green onion.
- in a wrap: Lettuce, cut into pieces.
Storage and reheating instructions
Refrigerate leftovers Up to 3 days in an airtight container.
Freeze leftovers Up to 3 months in an airtight container or plastic freezer bag. Thaw overnight in the fridge
To reheat in the oven, Add your chicken to a small saucepan over medium heat. Add a splash of milk to help bring some moisture back into the chicken.
To reheat in microwave, Cover with a damp paper towel and microwave in 30-second increments, stirring between each so the chicken doesn't overheat.
