Slow Cooker Crack Chicken

Ingredients

• 2 pounds Boneless Skinless Chicken Breasts (Trim any excess fat; cut into large pieces if desired)
• 2 tablespoons Dry Ranch Seasoning Powder (Store‑bought packet (1 oz) or homemade blend)
• 4 tablespoons Salted Butter (Slice into thin pieces)
• 8 ounces Cream Cheese (Cube into ½‑inch pieces)
• 2 cups Sharp Cheddar Cheese (Shred)
• 6 slices Bacon (Cook until crisp and crumble)
• 3 stalks Green Onions (Slice thinly for garnish (optional))

Instructions

1. Prep Ingredients

   Trim the chicken, slice the butter, cube the cream cheese, shred the cheddar, cook and crumble the bacon, and slice the green onions.

   Time: PT5M

2. Assemble in Slow Cooker

   Place the chicken breasts in the bottom of the slow cooker. Sprinkle the dry ranch seasoning evenly over the chicken. Lay the butter slices on top, then distribute the cream cheese cubes over everything.

   Time: PT5M

3. Slow Cook

   Cover and cook on LOW for 6‑8 hours (average 7 hours) or on HIGH for 4‑5 hours.

   Time: PT7H

4. Prepare Toppings While Cooking

   Shred the cheddar cheese, crumble the cooked bacon, and slice the green onions.

   Time: PT10M

5. Shred Chicken and Mix

   When the cooking time is up, remove the lid, use tongs to pull apart and shred the chicken, mixing it thoroughly with the melted butter and cream cheese.

   Time: PT5M

6. Add Cheese, Bacon, and Onions

   Sprinkle the shredded cheddar over the shredded chicken, add the crumbled bacon, and scatter the sliced green onions. Cover and cook for an additional 10 minutes until the cheese melts.

   Time: PT10M

7. Serve

   Scoop the crack chicken onto plates or over egg noodles, mashed potatoes, or use as a sandwich filling. Garnish with extra green onions if desired.

   Time: PT0M

Nutrition Facts

Calories

790

Protein

70g

Carbohydrates

8g

Fat

55g

Fiber

0g