Description
A rich and creamy crockpot chicken recipe flavored with ranch seasoning, cream cheese, cheddar, and bacon. Perfect for a comforting, hands-off meal that comes together effortlessly in the slow cooker and is great served on buns or tortillas for sandwiches.
Ingredients
Scale
Main Ingredients
- 2 lbs chicken breasts
- 1 packet ranch dressing mix (approx. 1 oz)
- 1 8 oz block cream cheese
- 1/2 to 3/4 cup cooked crumbled bacon (adjust to taste)
- 1 cup shredded cheddar cheese
- 4 green onions, sliced
Serving
- Buns, croissants, tortillas, or preferred bread for serving
Instructions
- Prepare the crockpot. Place the chicken breasts into the crockpot, ensuring they are evenly spread out for consistent cooking.
- Add seasonings and cream cheese. Sprinkle the ranch dressing mix evenly over the chicken, then place the entire block of cream cheese on top without slicing it.
- Cook low and slow. Cover the crockpot with the lid and cook on low heat for 6 to 7 hours, allowing the chicken to become tender and infused with the flavors.
- Shred the chicken. Remove the lid carefully, take out the chicken breasts, shred them using two forks, and return the shredded chicken to the crockpot, stirring thoroughly to combine it with the softened cream cheese.
- Add cheese, bacon, and onions. Stir in the shredded cheddar cheese, cooked crumbled bacon, and sliced green onions until everything is well mixed and heated through.
- Serve. Spoon the creamy crack chicken mixture onto buns, croissants, or tortillas to make delicious sandwiches. Serve warm for best taste.
Notes
- Adjust bacon quantity based on preference for smokiness.
- You can substitute chicken thighs for a juicier texture.
- Use low-fat cream cheese and reduced-fat cheddar for a lighter version.
- Leftovers can be refrigerated for up to 3 days and reheated before serving.
- This recipe freezes well if stored in airtight containers.
