Description
Creamy, cheesy, and packed with bacon and ranch flavor, this Crack Chicken is incredibly addictive and easy to make! Perfect for sandwiches, dips, or topping baked potatoes.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 packet (1 oz) ranch dressing mix
- 1/2 cup cooked and crumbled bacon (about 6–8 slices)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 cup chicken broth
- Optional: 1/4 teaspoon garlic powder
- Optional: 1/4 teaspoon onion powder
- Salt and pepper to taste
- Buns or crackers for serving
Instructions
- Cook the Chicken: Choose your preferred method:
- Slow Cooker: Place chicken in slow cooker, pour broth over, sprinkle with garlic and onion powder (if using), season with salt and pepper. Cook on low for 6-8 hours or high for 3-4 hours, until easily shredded.
- Instant Pot: Place chicken in Instant Pot, pour broth over, sprinkle with garlic and onion powder (if using), season with salt and pepper. Cook on high pressure for 10-12 minutes, followed by a 10-minute natural pressure release. Release remaining pressure manually.
- Stovetop: Place chicken in a pot, cover with water. Bring to a boil, then simmer for 15-20 minutes, until cooked through.
- Shred the Chicken: Remove cooked chicken and shred with two forks. Discard excess liquid.
- Combine Ingredients: In a large bowl, combine shredded chicken, softened cream cheese, ranch dressing mix, cooked bacon, and cheddar cheese.
- Mix Well: Mix until all ingredients are well combined.
- Season: Taste and adjust seasoning as needed. Add salt, pepper, or ranch dressing mix to taste. If the mixture seems dry, add a tablespoon or two of reserved chicken broth.
- Serve: Serve on toasted buns as sandwiches, with crackers or tortilla chips, or on top of baked potatoes. Garnish with chopped green onions.
- Optional: Broil for a few minutes to melt the cheese and create a golden-brown crust.
Notes
- Make sure cream cheese is fully softened for smooth mixing.
- Be careful not to over-salt, as bacon and ranch dressing mix are already salty.
- For a spicier version, add red pepper flakes or hot sauce.
- Add chopped vegetables like celery, carrots, or bell peppers for extra flavor and nutrition.
- Experiment with different cheeses like Monterey Jack, Colby Jack, or smoked Gouda.
- Crack chicken can be made ahead of time and stored in the refrigerator for up to 3 days.
- Crack chicken can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
- For a lighter option, use Neufchâtel cheese instead of cream cheese.
- If you don’t have ranch dressing mix on hand, you can make your own. Combine 1 tablespoon of dried buttermilk, 1 teaspoon of dried parsley, 1/2 teaspoon of dried dill, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of dried chives, and a pinch of salt and pepper.
- For a party, keep the crack chicken warm in a slow cooker on the warm setting. Provide buns, crackers, and other toppings so guests can assemble their own sandwiches or appetizers.
- If you have any leftover crack chicken, you can use it to make quesadillas, nachos, or even stuffed peppers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (Stovetop) - 8 hours (Slow Cooker)