This creamy, cheesy Slow Cooker Crack Chicken is one of our go to crock pot dinners when we need something easy that everyone loves.

“Crack” is actually a term used for a certain combination of ingredients: cheese, Ranch seasoning and bacon. And this recipe has those! It is packed with ranch flavor, shredded chicken, and melty cheese, making it perfect for busy weeknights or feeding a crowd.

My kids ask for these sandwiches all the time, especially when topped with crispy bacon and served on soft buns. And if you love this crock pot favorite, also try Slow Cooker BBQ Chicken, Buffalo Chicken Sliders and Pulled Pork.

Why we think you’ll love it:

  • Set it and forget it. The slow cooker does all the work so dinner is ready with minimal effort.
  • Great for gatherings. This recipe makes plenty and is perfect for parties or game day. It also freeze well for leftovers or meal prep!
  • Versatile serving ideas. Serve it on buns, over rice, or in wraps for an easy meal switch up.

Crack Chicken Ingredients

  • Chicken Breasts (4 large): Cooks low and slow until tender so they shred easily and soak up the creamy ranch sauce. Boneless skinless works best.
  • Cream Cheese (16 ounces): Creates the rich, smooth base of the sauce and gives the dish its comforting texture. Full fat cream cheese provides the best flavor.
  • Ranch Dressing Mix (1 packet): Adds bold savory seasoning with herbs and spices that make this chicken so flavorful and requested.
  • Hot Sauce (1 teaspoon): Brings a subtle kick that balances the richness without making the dish spicy. Adjust to taste if needed.
  • Shredded Cheddar Cheese (1 cup): Melts into the sauce for extra cheesiness and depth of flavor. Sharp cheddar adds the most punch.
  • Hamburger Buns (8): Holds the creamy shredded chicken and make this meal easy to serve as sandwiches. Brioche or potato buns are great options.
  • Bacon (8 slices): Adds crisp texture and smoky flavor that takes the sandwiches to the next level. Thick cut bacon works well.

How to Make Slow Cooker Crack Chicken

Crack chicken recipe ingredients in a crock pot.

COOK. Spray a crock pot with cooking spray, then place the chicken breasts in the pot. Add the cream cheese, ranch dressing mix, and hot sauce. Cover and cook on low for 6-8 hours, or on high for 4-6 hours.

Shredded creamy crack chicken in a crock pot.

SHRED, MIX & COOK. Remove the chicken from the pot and shred with two forks. Stir the cream cheese mixture in the pot until smooth, then add the chicken back into the pot. Stir in the grated cheese. Cover and cook 30-60 minutes, until the cheese is melted and the sauce is smooth.

Slow cooker Crack chicken in a crock pot, garnished with parsley.

SERVE. To serve, scoop the chicken onto the hamburger buns and top with bacon.

Crack chicken on a hamburger bun served on a white plate.

Kristyn’s Recipe Tips

  • You do not need to add water to the pot as the chicken will release its own natural juices.
  • For even more flavorful chicken use boneless chicken thighs.
  • Double or triple the recipe for larger crowds or to freeze some for later.
  • Trim excess fat from the chicken before cooking for a smoother sauce.
  • Shred the chicken while warm so it pulls apart easily and mixes well.
  • Toast the hamburger buns lightly to help hold the creamy filling.
  • Add mushrooms, diced chilies or jalapenos, red or green onions, diced tomatoes or add a slice of American cheese to the sandwich. Add green onions or sliced pickles for freshness and crunch.
  • Serve in a hamburger bun, over rice, over noodles, wrapped in a tortilla, in a lettuce wrap, with crackers, over a baked potato, or with pretzel rolls.
Slow Cooker Crack chicken served on a bun topped with bacon.
4.80 from 10 votes

Crack Chicken Recipe

By: Kristyn Merkley
Crock Pot Crack Chicken is creamy and full of ranch flavor, perfect for easy sandwiches, parties, or a simple make ahead family dinner.
Servings: 8
Prep: 10 minutes
Cook: 6 hours
Total: 6 hours 10 minutes

Ingredients 

for the chicken:

  • 4 large chicken breasts
  • 16 ounces cream cheese
  • 1 packet ranch dressing mix
  • 1 teaspoon hot sauce
  • 1 cup shredded cheddar cheese

for serving:

  • 8 hamburger buns
  • 8 slices bacon fried until crisp

Instructions 

  • Spray a crock pot with cooking spray, then place the chicken breasts in the pot. Add the cream cheese, ranch dressing mix, and hot sauce. Cover and cook on low for 6-8 hours, or on high for 4-6 hours.
  • Remove the chicken from the pot and shred with two forks. Stir the cream cheese mixture in the pot until smooth, then add the chicken back into the pot. Stir in the grated cheese. Cover and cook 30-60 minutes, until the cheese is melted and the sauce is smooth.
  • To serve, scoop the chicken onto the hamburger buns and top with bacon.
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Notes

Recipe Tips.
  • You do not need to add water to the pot as the chicken will release its own natural juices.
  • For even more flavorful chicken use boneless chicken thighs.
  • Double or triple the recipe for larger crowds or to freeze some for later.
  • Trim excess fat from the chicken before cooking for a smoother sauce.
  • Shred the chicken while warm so it pulls apart easily and mixes well.
  • Toast the hamburger buns lightly to help hold the creamy filling.
  • Add mushrooms, diced chilies or jalapenos, red or green onions, diced tomatoes or add a slice of American cheese to the sandwich. Add green onions or sliced pickles for freshness and crunch.
  • Serve in a hamburger bun, over rice, over noodles, wrapped in a tortilla, in a lettuce wrap, with crackers, over a baked potato, or with pretzel rolls.
  • This recipe is great to make ahead and can be stored in the fridge for up to four days or frozen for longer storage.
Store. Make ahead and store covered in the fridge for 3-4 days. Freeze in a Ziploc or storage container for 1-2 months.
Reheat in the microwave or in a skillet on the stove. Add a bit of milk to smooth it out as it warms.

Nutrition

Serving: 8g, Calories: 527kcal, Carbohydrates: 24g, Protein: 26g, Fat: 36g, Saturated Fat: 18g, Cholesterol: 128mg, Sodium: 718mg, Potassium: 399mg, Fiber: 1g, Sugar: 5g, Vitamin A: 928IU, Vitamin C: 2mg, Calcium: 235mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store?

Make ahead and store covered in the fridge for 3-4 days. Freeze in a Ziploc or storage container for 1-2 months.
Reheat in the microwave or in a skillet on the stove. Add a bit of milk to smooth it out as it warms.

More Like This

Chicken Recipes

Sides

Collections

This recipe was first shared June, 2021.

Categorized as: , , , , ,

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

Get my cookbook!

My cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes with videos, tips & more!

Order Today
4.80 from 10 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




11 Comments

  1. Joy says:

    3 stars
    I used chicken thighs instead of breasts and also used a Mexican cheese blend instead of cheddar. Perhaps if I used cheddar the flavor might’ve been better, however as it was, it was bland. I served it over pasta. I broke up the bacon and stirred into the pasta/chicken sauce and added some salt and pepper. I’ll try again with cheddar and see how it goes. The dish was still yummy, but not quick “crack”! LOL!

    Reply

See More Comments