Slow Cooker Cream Cheese Crack Chicken
Slow cooker cream cheese chicken with ranch, cheddar and bacon. Serve the shredded filling on toasted hoagie rolls, over rice or in lettuce wraps.
Ingredients
- 1½ lbs boneless, skinless chicken breasts 2–3 pieces
- 16 oz cream cheese cubed and room temp (2 blocks)
- 1 packet ranch seasoning mix
- 1½ cups shredded cheddar cheese divided
- ½ tsp garlic powder
- 6–8 slices bacon cooked and crumbled
- hoagie rolls or sandwich buns for serving
- optional toppings pickles, jalapeños, hot sauce, extra cheese
Instructions
- Add chicken to bottom of slow cooker. Top with cubed cream cheese, ranch seasoning, garlic powder, and 1 cup shredded cheddar.
- Cover and cook on High for 3–4 hours or Low for 6–7 hours, until the chicken is tender and its center reaches 165°F.
- Shred the chicken directly in the slow cooker using two forks. Stir to mix thoroughly into the creamy sauce.
- Preheat oven to 350°F. Toast hoagie rolls on a baking sheet for 5–6 minutes until lightly crisp.
- Spoon cheesy chicken mixture onto each roll. Top with remaining cheddar and crumbled bacon.
- Optionally, return assembled sandwiches to oven for 2–3 minutes until melty. Serve hot.
Notes
Great over rice, pasta, or stuffed into baked potatoes. Leftovers reheat well and freeze beautifully.
Nutrition
Serving: 1servingCalories: 738kcalCarbohydrates: 37gProtein: 56.8gFat: 45.8gSaturated Fat: 25.7gTrans Fat: 1gCholesterol: 222mgSodium: 933mgFiber: 1.3gSugar: 3.3g
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