Crockpot Crack Chicken
This creamy Crockpot Crack Chicken is so addicting and easy to make! Tender shredded chicken with ranch seasoning, cream cheese, bacon, cheddar cheese, and green onions that's perfect for a dip, using as a sandwich filling or by itself.
Servings: 8 servings
Calories: 438kcal
Equipment
- 6-quart slow cooker
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 ounce packet ranch seasoning mix
- 16 ounces cream cheese
- 8 slices bacon cooked and chopped
- 1 1/2 cups shredded cheddar cheese
- 2 green onions chopped
Instructions
- Place the chicken thighs in an even layer in the bottom of the slow cooker. Sprinkle with the ranch seasoning mix, then place the cream cheese on top of the chicken.
- Cover the slow cooker with the lid and set to low. Cook for 6 hours until the chicken is fork tender.
- Shred the chicken with forks (this can be done right in the slow cooker) and stir the chicken and cream cheese together until creamy.
- Stir in the bacon and green onions, then sprinkle the shredded cheddar cheese over top.
- Place the lid on the slow cooker and cook for another 15-20 minutes until the cheese is melted.
Video
Nutrition
Calories: 438kcal | Carbohydrates: 8g | Protein: 34g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 855mg | Potassium: 486mg | Fiber: 1g | Sugar: 3g | Vitamin A: 591IU | Vitamin C: 1mg | Calcium: 247mg | Iron: 1mg