Slow Cooker Cream Cheese Crack Chicken
Ultra-creamy, cheesy, and loaded with ranch flavor and crispy bacon, this Slow Cooker Cream Cheese Crack Chicken is the definition of comforting and low-effort. Perfect for piling onto toasted hoagie rolls, serving over rice, or scooping into lettuce wraps. It’s rich, satisfying, and loved by kids and grownups alike.
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 chicken is tender and cooked through.
- 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
Calories: 580kcal
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