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Close-up of tender shredded chicken in a thick ranch sauce with bubbly cheddar cheese. (Slow Cooker Crack Chicken)

Slow Cooker Crack Chicken: The Creamiest Three-Cheese Ranch Shredded Chicken Recipe

A rich and indulgent Slow Cooker Crack Chicken featuring tender shredded chicken breast in a thick, creamy ranch sauce, topped with bubbly cheddar, crispy dark-red bacon, and fresh green onions. The ultimate set-and-forget comfort meal.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: American
Calories: 485

Ingredients
  

Primary Ingredients
  • 2 lbs boneless skinless chicken breasts 900g total weight
  • 16 oz cream cheese Two 225g blocks, full fat preferred
  • 1 oz ranch seasoning mix 28g or one standard packet
  • 2 cups sharp cheddar cheese 225g, freshly shredded for better melt
  • 8 slices thick-cut bacon Approx 200g, fried until dark-red and crispy
  • 1/4 cup green onions Finely sliced for garnish

Equipment

  • 1 6-Quart Slow Cooker Standard crockpot size for even cooking.
  • 1 Cast Iron Skillet For achieving perfectly crispy dark-red bacon.

Method
 

Slow Cooker Base
  1. Place chicken breasts in the bottom of the slow cooker. Top with blocks of cream cheese and sprinkle the ranch seasoning evenly over the top.
  2. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender enough to shred easily.
Preparation of Toppings
  1. While chicken cooks, fry bacon in a skillet until it reaches a dark-red, crispy texture. Drain on paper towels and crumble.
Finishing Touches
  1. Remove chicken, shred with forks or a mixer, then return to the pot and stir into the cream cheese sauce until thick and combined.
  2. Top the chicken with shredded cheddar. Cover for 10-15 minutes until bubbly and orange. Garnish with bacon and green onions before serving.

Notes

Ensure you shred your own cheddar cheese for the best bubbly texture.
Keep cream cheese at room temperature before adding to prevent lumps.