This is the kind of recipe that shows up at a potluck and disappears before you even get your plate situated. Creamy, cheesy, bacon-loaded, ranch-seasoned chicken that practically begs to be piled onto a sandwich, scooped with crackers, or eaten straight from the spoon at 10:47 p.m. (no judgment).
Let’s break it down.
At its core, crack chicken is a ridiculously simple combination:
Tender shredded chicken
Cream cheese
Ranch seasoning
Crispy bacon
Melted cheddar
That’s it. Five main players. But when they come together low and slow? It’s rich, savory, slightly tangy, and dangerously easy to keep eating.
The slow cooker does most of the work, which is why this recipe became internet-famous in the first place.
What You’ll Need
2 pounds boneless, skinless chicken breasts
2 (8 oz) blocks cream cheese, softened
1 packet ranch seasoning mix
1 cup shredded cheddar cheese
6–8 slices bacon, cooked and crumbled
½ cup chicken broth (optional, for extra moisture)
2 green onions, sliced (for garnish)
How to Make It
