Prep Time: 10 mins | Cook Time: 3 hrs 15 mins | Total Time: 3 hrs 25 mins | Servings: 8
One of my favourite slow cooker recipes, this dump-and-go Crack Chicken takes little to no effort to make. So delicious and goes pretty well with a sandwich, in a tortilla, over nachos, as a dip, in quiche, on pizza, over pasta, rice, or potatoes, or on a lettuce wrap! This keto-friendly recipe is super addictive. Takes only ten minutes to prep with the combination of flavours that lingers. What we have here are a true keeper and a must!
3 to 4 chicken breasts boneless, skinless
2 (1 oz packages) Ranch dressing mix
8 oz cream cheese cut into cubes
1 c mayonnaise
1 lb bacon cook and crumbled
2 c Colby cheddar cheese shredded
2 to 3 tbsp green onions sliced (optional ingredient)
2 tbsp jalapenos diced (optional ingredient)
How to make Crock Pot Crack Chicken
Step 1: In a slow cooker, place the chicken breasts.
Step 2: Sprinkle them with Ranch dressing mix and cream cheese.
Step 3: Cover the slow cooker and set on high. Cook the chicken for 3 hours. Or 5 to 6 hours on low.
Step 4: When done, shred the chicken using 2 forks and stir into the other ingredients in the slow cooker.
Step 5: Add the mayonnaise. Sprinkle cheese, bacon, green onions, and jalapenos into the slow cooker and stir to combine.
Step 6: Enjoy the Crack Chicken on buns, lettuce leaves, or soft or crunchy tortilla shells.
Calories: 688kcal | Carbohydrates: 3g | Protein: 25g | Fat: 64g | Saturated Fat: 22g | Cholesterol: 137mg | Sodium: 888mg | Potassium: 351mg | Fiber: 1g | Sugar: 2g | Vitamin A: 771IU | Vitamin C: 5mg | Calcium: 239mg | Iron: 1mg