This Crockpot Crack Chicken is an insanely addictive, creamy, cheesy, and bacon-loaded dish that’s perfect for sandwiches, sliders, or even served over mashed potatoes! The combination of ranch seasoning, cream cheese, crispy bacon, and melty Colby Jack makes this a crowd-pleaser every time.
Ingredients
Main Dish
- 12 oz cream cheese (1 ½ blocks) [Use 16 oz if using 2+ lbs chicken]
- 1.5 lbs boneless, skinless chicken breasts (about 2 large breasts)
- 1 ½ tbsp Hidden Valley Ranch seasoning [or whole packet for extra ranch flavor]
- 1 jalapeño, seeded & chopped (optional, for heat)
- 9 slices bacon, cooked crispy
- ⅓ cup green onions, sliced (plus extra for garnish)
- 4 oz Colby Jack cheese, freshly shredded (plus extra for topping)
For Serving
- Artisan rolls (or slider buns, mashed potatoes, or rice)
Step-by-Step Instructions
1. Slow Cook the Chicken
- Add to Crockpot:
- Place chicken breasts, cream cheese, ranch seasoning, and jalapeño (if using) in the crockpot.
- Cook:
- Cover and cook on HIGH for 3 hours (or LOW for 5-6 hours).
2. Cook the Bacon (While chicken cooks)
- Prep:
- Line a baking sheet with foil and place a wire rack on top.
- Bake:
- Lay bacon on the rack and bake at 400°F for 15-20 minutes until crispy.
- Crumble 7 slices into bits (save 2 for garnish).
3. Shred & Mix
- Shred Chicken:
- After 3 hours, shred the chicken with two forks.
- Add Mix-Ins:
- Stir in green onions, bacon bits, and shredded Colby Jack.
- Melt Cheese:
- Cover and cook on HIGH for 20 more minutes to melt cheese.
4. Assemble Sandwiches (Optional)
- Prep Rolls:
- Slice artisan rolls and place on a foil-lined baking sheet.
- Top & Bake:
- Pile crack chicken mixture on each roll.
- Sprinkle with extra cheese, bacon, and green onions.
- Broil at 400°F for 3-5 minutes until cheese melts and bread toasts.
5. Serve & Enjoy!
- Serve hot as open-face sandwiches, sliders, or over mashed potatoes/rice.
FAQs & Tips
Q1: Can I use frozen chicken?
A: Yes, but increase cooking time by 1-2 hours on HIGH.
Q2: Can I make this spicier?
A: Add extra jalapeños, a dash of hot sauce, or cayenne pepper.
Q3: Can I use pre-shredded cheese?
A: Freshly shredded melts better, but pre-shredded works in a pinch.
Q4: How long does this keep?
A: Store in an airtight container for 3-4 days in the fridge. Reheat in the microwave or oven.
Q5: Can I make this in an Instant Pot?
A: Yes! Cook on Manual (High Pressure) for 15 mins, then quick release, shred, and stir in mix-ins.
Q6: What if I don’t have a wire rack for bacon?
A: Bake directly on foil—just blot excess grease with paper towels.
Serving Suggestions
✅ Sandwiches/Sliders (great for parties!)
✅ Stuffed in baked potatoes
✅ Over nachos or tortilla chips
✅ As a dip with crackers or veggies
This Crack Chicken is seriously addictive—hence the name! 😉 Try it and watch it disappear!
Want a lighter version? Swap cream cheese for Greek yogurt and use turkey bacon. Let me know how you like it! 🎉
