This slow cooker crack chicken is an easy — and delicious— dinner idea that requires zero prep and the slow cooker does all the work.
This recipe is especially good if you are following a low carb or keto diet.
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What is crack chicken?
For some reason, the mix of cream cheese + cheddar cheese + ranch dressing is called “crack”. This recipe is basically that plus crunchy bacon and scallions for extra flavor.
This recipe is heavy and has all the classic ingredients for a comfort food — I mean, do I have to say more than crunchy bacon + cheddar?).
If you love a rich and creamy filling for your sandwiches this crack chicken will be the answer to all your prayers.
You can use it as a sandwich filling or a dip by itself. It is a great crowd pleaser for the future game days.
Why using a slow cooker for crack chicken?
Cooking meat or poultry in a slow cooker will always give you a tender result. If you want extremely soft meat that melts in your mouth like butter, then you need a slow cooker in your life.
The only important thing that you must keep in mind is that you must dry the meat first. Unlike regular stove cooking, the evaporation factor in a slow cooker is almost zero. The water remains inside the preparation and you can get a watery result if you don’t dry the meat, or worse, if you use frozen meat.
Another great point to use a slow cooker is that you literally throw all the ingredients in, and the slow cooker does the rest.
If you are using the low heat mode this recipe will take 4-5 hours. If using the high heat mode then the cooking time will be 2,5 – 3 hours.
I hope you enjoy this recipe and I see you in the next one!
- 2 boneless and skinless chicken breasts
- 150 gr cream cheese
- 1 cup shredded cheddar
- ¼ cup crunchy bacon
- 1 tbsp chives
- 1 tbsp ranch powder
Dry the chicken and put it in the slow cooker. Add the cream cheese, the shredded cheese, the ranch powder, the chives, and the crunchy bacon. Cook on high for 3 hours.
Shred the chicken using a fork and stir well the crack chicken. If you want a top with extra cheddar and crunchy bacon — because why not.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.