I finally perfected Crock Pot Creamy Ranch Chicken using cream cheese, ranch seasoning, and a few pantry staples to make shreddable chicken that’s ideal for quick sandwiches.

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I didn’t think a slow cooker could turn ordinary chicken into something this addictive, but here we are. I love how cream cheese melts into a silky sauce, and the salty crunch of bacon somehow makes it feel wrong in the best way.

If you like easy dinners that double as sandwich magic, this hits that spot. It’s the kind of thing that shows up on lists like Crockpot Chicken With Ranch Seasoning and then quietly becomes the go to when you need dinner fast.

And yes its basically Crock Pot Ranch Chicken Sandwiches! material.

Trust me you want a bite before I finish my plate.

Ingredients

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chicken breasts: Lean protein, low carbs, fills you up real fast, cooks tender and versatile
cream cheese: Adds creamy richness, mostly fat and calories, makes sauce silky not sweet
ranch seasoning: Packed with salt and herbs, boosts flavor heavily, contains some additives
bacon: Smoky salty, high in fat and protein, crunchy bits uplift every bite
cheddar cheese: Sharp cheddar adds tangy melty cheese goodness, brings protein and calcium
green onions: Fresh bite, few calories, adds color and mild onion flavor, little prep
garlic powder: Gives warm savory depth, low calories, shelf stable, use to taste
chicken broth: Adds thin savory base, low calories, helps thin the creamy sauce

Ingredient Quantities

3 lb boneless skinless chicken breasts about 3 large

8 oz cream cheese softened (one 8 oz block)

1 (1 oz) packet ranch seasoning mix

1/4 cup chicken broth

6 slices bacon cooked and crumbled or 1 cup bacon bits

2 cups shredded sharp cheddar cheese

3 green onions thinly sliced

1 tsp garlic powder

Salt and freshly ground black pepper to taste

How to Make this

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1. Cook the bacon until crisp (skillet or bake on a sheet at 400F for 15-20 min), crumble and set aside; while that’s cooking slice the green onions and shred the cheese if needed and cut the cream cheese into cubes so it melts faster.

2. Pat the chicken dry, sprinkle evenly with the garlic powder, some salt and plenty of black pepper, then place the breasts in the bottom of your crockpot in a single layer if possible.

3. Sprinkle the ranch seasoning packet over the chicken, then tuck the cream cheese cubes on top and pour the 1/4 cup chicken broth around the edges to help everything melt and not scorch.

4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is fully cooked and falls apart easily (internal temp 165F and it shreds with forks).

5. Remove the chicken to a cutting board or bowl, shred with two forks or a stand mixer paddle for 30 seconds, then return the shredded chicken to the crockpot.

6. Add about 1 1/2 cups of the shredded cheddar, most of the crumbled bacon (reserve a little for topping), and all of the sliced green onions, stirring well so the cream cheese and ranch form a creamy sauce; if it’s too thick add a splash more chicken broth.

7. Taste and adjust seasoning but go easy on extra salt since the ranch and bacon are salty already, you can add pepper to punch it up.

8. Sprinkle the remaining 1/2 cup cheddar and the reserved bacon on top, let sit with the lid on for 5 minutes to melt the cheese and meld flavors.

9. Serve hot on toasted buns for sandwiches, over rice, mashed potatoes or in lettuce wraps; leftovers keep well in the fridge for 3 to 4 days, reheat gently so the sauce stays creamy.

Equipment Needed

1. Slow cooker / crockpot (big enough for 3 lb chicken)
2. Skillet or rimmed baking sheet for cooking bacon
3. Chef’s knife
4. Cutting board
5. Measuring spoons plus a 1/4 cup measure
6. Tongs or a spatula
7. Two forks or a stand mixer with paddle for shredding
8. Box grater for the cheddar
9. Mixing spoon and a medium bowl for combining and holding toppings

FAQ

3 lb boneless skinless chicken breasts about 3 large

8 oz cream cheese softened (one 8 oz block)

1 (1 oz) packet ranch seasoning mix

1/4 cup chicken broth

6 slices bacon cooked and crumbled or 1 cup bacon bits

2 cups shredded sharp cheddar cheese

3 green onions thinly sliced

1 tsp garlic powder

Salt and freshly ground black pepper to taste

Can I use chicken thighs instead of breasts? Yes. Thighs stay juicier and shred easily, just adjust cook time if they are bone in.

How do I prevent it from being too salty? Use low sodium ranch mix or use half the packet first, taste, then add more if needed.

Can I make this ahead for a party? Sure, make it a day ahead and reheat gently on low in a slow cooker or in a saucepan, stirring so cheese doesn't stick.

Is there a dairy free version? You can try dairy free cream cheese and vegan cheddar, but flavor and texture will change, so expect it not to be exactly the same.

How do I thicken it if it's too runny? Stir in a little extra cheddar and cook uncovered for 10 minutes, or remove some liquid and fold it back in slowly until you like the texture.

What’s the best way to serve it? Sandwiches on toasted buns, over rice, with cauliflower rice, on baked potatoes, or as a dip with crackers and veggies.

Crack Chicken Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs (more forgiving and juicier) or use shredded rotisserie chicken to save time, you’ll still get great flavor.
Cream cheese: replace with Neufchatel for lower fat, or use mascarpone, or thick Greek yogurt strained to remove whey to mimic that creamy texture.
Ranch seasoning: make a quick mix with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried dill, 1 tsp dried parsley and 1/2 tsp salt, or use a packet of Italian seasoning plus a pinch of garlic salt for a different twist.
Bacon: swap for cooked pancetta or crumbled prosciutto, use turkey bacon for less fat, or add smoked paprika and a drop of liquid smoke for that smoky hit without meat.

Pro Tips

– Let the cream cheese come to room temp and cube it small so it melts faster, and cook the bacon extra crisp for contrast — reserve some for topping.
– Shred the cooked chicken with a stand mixer on low for 20-30 seconds or two forks, but dont overdo it or the texture gets gluey.
– Be careful with salt, the ranch mix and bacon already pack a punch; instead add brightness with a squeeze of lemon juice or a few dashes of hot sauce if it tastes flat.
– If the sauce is too thick warm up with a splash of chicken broth or a little milk, and reheat leftovers gently so the sauce stays creamy, it actually tastes better the next day.

Crack Chicken Recipe

Recipe by Sammy Hunter

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I finally perfected Crock Pot Creamy Ranch Chicken using cream cheese, ranch seasoning, and a few pantry staples to make shreddable chicken that’s ideal for quick sandwiches.

Servings

servings

Calories

725

kcal

Equipment: 1. Slow cooker / crockpot (big enough for 3 lb chicken)
2. Skillet or rimmed baking sheet for cooking bacon
3. Chef’s knife
4. Cutting board
5. Measuring spoons plus a 1/4 cup measure
6. Tongs or a spatula
7. Two forks or a stand mixer with paddle for shredding
8. Box grater for the cheddar
9. Mixing spoon and a medium bowl for combining and holding toppings

Ingredients

3 lb boneless skinless chicken breasts about 3 large
8 oz cream cheese softened (one 8 oz block)
1 (1 oz) packet ranch seasoning mix
1/4 cup chicken broth
6 slices bacon cooked and crumbled or 1 cup bacon bits
2 cups shredded sharp cheddar cheese
3 green onions thinly sliced
1 tsp garlic powder
Salt and freshly ground black pepper to taste

Directions

Cook the bacon until crisp (skillet or bake on a sheet at 400F for 15-20 min), crumble and set aside; while that’s cooking slice the green onions and shred the cheese if needed and cut the cream cheese into cubes so it melts faster.
Pat the chicken dry, sprinkle evenly with the garlic powder, some salt and plenty of black pepper, then place the breasts in the bottom of your crockpot in a single layer if possible.
Sprinkle the ranch seasoning packet over the chicken, then tuck the cream cheese cubes on top and pour the 1/4 cup chicken broth around the edges to help everything melt and not scorch.
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is fully cooked and falls apart easily (internal temp 165F and it shreds with forks).
Remove the chicken to a cutting board or bowl, shred with two forks or a stand mixer paddle for 30 seconds, then return the shredded chicken to the crockpot.
Add about 1 1/2 cups of the shredded cheddar, most of the crumbled bacon (reserve a little for topping), and all of the sliced green onions, stirring well so the cream cheese and ranch form a creamy sauce; if it’s too thick add a splash more chicken broth.
Taste and adjust seasoning but go easy on extra salt since the ranch and bacon are salty already, you can add pepper to punch it up.
Sprinkle the remaining 1/2 cup cheddar and the reserved bacon on top, let sit with the lid on for 5 minutes to melt the cheese and meld flavors.
Serve hot on toasted buns for sandwiches, over rice, mashed potatoes or in lettuce wraps; leftovers keep well in the fridge for 3 to 4 days, reheat gently so the sauce stays creamy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.