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Easy Crock Pot Crack Chicken

A creamy, savory chicken dish that is easy to prepare in a slow cooker, perfect for family dinners or gatherings.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken breasts Shredded at the end for a tender texture.
  • 8 ounces cream cheese, softened Gives that luscious, silky base.
  • 1 cup shredded cheddar cheese Or a sharp cheddar for more bite.
  • 1 packet ranch seasoning mix Flavor anchor (or 3 tablespoons homemade ranch).
  • 1 cup cooked and crumbled bacon About 8 slices; substitute turkey bacon for a leaner twist.
  • 1/2 cup diced green onions Brightens the rich sauce; chives work too.
  • 1/2 cup Greek yogurt or sour cream Greek yogurt is a healthier option.
  • 1/2 teaspoon black pepper And optional pinch of red pepper flakes for warmth.
  • 1/4 cup parmesan cheese Optional for extra umami.
  • 1 cup frozen corn Optional for a sweet pop.

Method
 

Preparation
  1. Place the chicken breasts in the bottom of your crock pot. Season lightly with pepper.
  2. Sprinkle the ranch seasoning evenly over the chicken, then add the softened cream cheese in dollops on top.
  3. Add the Greek yogurt or sour cream and half the shredded cheddar.
Cooking
  1. Cover and cook on low for 3 to 4 hours (or high for 2 to 3).
  2. Remove the chicken and shred it with two forks on a cutting board; return shredded chicken to the crock pot.
  3. Stir in the crumbled bacon, green onions, and remaining cheddar until everything is melted and cohesive.
Serving
  1. Taste and adjust seasoning. If the sauce is too thick, stir in a splash of milk or chicken broth to reach your desired creaminess.
  2. Serve hot over rice, in toasted buns, or spooned into baked potatoes. Garnish with extra green onions and a sprinkle of pepper.

Notes

Refrigerate leftovers in an airtight container for up to 4 days and freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.