This Slow Cooker Crack Chicken is an easy, family-friendly dinner that practically cooks itself. With tender shredded chicken, creamy ranch flavor, gooey melted cheese, and crispy bacon. This weeknight dinner recipe is great for busy weekdays, weekend gatherings, or even meal prep.

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I usually toss everything in after school drop-off, and you’ll have dinner ready in time. You can serve it in so many different ways—on buns, with chips, in wraps, or just on its own.

Try pairing it with my Smashed Potato Salad or Air Fryer Accordion Potatoes. Both make the perfect sides to this creamy, cheesy chicken dish!

How to Make Slow Cooker Crack Chicken

Ingredients you’ll need for this recipe

2.5 pounds boneless, skinless chicken breasts
½ cup low sodium chicken broth (add more if needed)
1 ½ packets (1 oz each) ranch seasoning mix
16 oz cream cheese, cut into cubes
10 slices cooked and chopped bacon, divided
1 ½ cups shredded cheddar cheese
Sliced green onions, for garnish

Slow Cooker Crack Chicken Ingredients Photo

Step by Step Guide

1. Place the chicken breasts in a single layer in your slow cooker.

2. Pour in the broth and sprinkle the ranch seasoning on top.

3. Add the cream cheese cubes, then cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours.

4. When the chicken is cooked through, transfer it to a cutting board and shred it with two forks.

5. Stir the shredded chicken back into the creamy mixture.

6. Mix in half the chopped bacon.

7. Sprinkle the top with shredded cheese, the rest of the bacon, and sliced green onions.

8. Let the cheese melt, then serve however you like—on a bun, with chips, or over veggies.

Serve and Enjoy!

photo of the finished Slow Cooker Crack Chicken

Important Recipe Notes

Don’t overcook the chicken – Slow cookers can vary, so check the chicken around the 2-hour mark on HIGH or 5-hour mark on LOW. Once it’s cooked through and easy to shred, it’s ready. Overcooking can dry it out.
After shredding, if the mixture feels too thick or dry, add a little extra chicken broth until it’s creamy and scoopable.
Use real cooked and chopped bacon. I don’t recommend bacon bits or vegan substitutes for this one.
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat gently and stir to bring back the creamy texture.

Prep Time:10

Cook Time:5

High:2

Total Time:5 10

Ingredients

2.5 pounds boneless skinless chicken breasts
½ cup low sodium chicken broth add more if needed
1 ½ packets 1 oz each ranch seasoning mix
16 oz cream cheese cut into cubes
10 slices cooked and chopped bacon divided
1 ½ cups shredded cheddar cheese
Sliced green onions for garnish

Instructions

Place the chicken breasts in a single layer in your slow cooker.
Pour in the broth and sprinkle the ranch seasoning on top.
Add the cream cheese cubes, then cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours.
When the chicken is cooked through, transfer it to a cutting board and shred it with two forks.
Stir the shredded chicken back into the creamy mixture.
Mix in half the chopped bacon.
Sprinkle the top with shredded cheese, the rest of the bacon, and sliced green onions.
Let the cheese melt, then serve however you like—on a bun, with chips, or over veggies.