Ingredients
Equipment
Method
- Place the 4 boneless, skinless chicken breasts into the bottom of a 6-quart slow cooker in a single layer. Sprinkle the 3/4 cup cooked bacon pieces evenly over the chicken.
- In a medium saucepan, combine the 8 oz cream cheese, 10.5 oz cream of chicken soup, 1/2 cup chicken broth, 1 oz ranch seasoning, and 1 1/2 cups cheddar cheese. Cook over medium heat, stirring frequently, until smooth and fully melted.
- Pour the creamy ranch sauce evenly over the chicken and bacon in the slow cooker, ensuring all pieces are covered.
- Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, until the chicken is fully cooked and tender enough to shred easily with a fork.
- Once done, shred the chicken directly in the slow cooker and stir to combine with the sauce.
- Serve the creamy crack chicken over rice, pasta, or potatoes, spooning plenty of sauce over each portion.
Notes
For best results, let cream cheese soften at room temperature before adding to the sauce. Chicken thighs can be substituted for chicken breasts for extra tenderness. If using frozen chicken, add 1 hour to cooking time. Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
