Crack Chicken is named for its amazing taste! It's easy to make, can be changed to fit what you like, and whether you eat it in a sandwich, wrap, or dip, it'll make your taste buds super happy!
2poundschicken breastabout 3 large breast, boneless and skinless
2tablespoonsdry Ranch seasoning mix
⅓cupchicken broth
12ouncescream cheese1.5 blocks, room temperature
5bacon stripscooked and crumbled
¾cupshredded Colby Jackdivided
¾cupshredded Mild Cheddardivided
salt and pepper to taste
Instructions
Unpack the chicken breasts. Pat dry with a paper towel and cut off all excess fat.
Place in the slow cooker.
Sprinkle the top with dry Ranch seasoning
Pour the chicken broth and add the cream cheese.
Cover and cook on low for 6 hours. The chicken's internal temperature will be around 165 degrees F. If it has not reached this temperature, cook until the chicken is fully cooked.
Uncover and using 2 forks, shred the chicken.
Mix well so you will have the shredded chicken in a cream sauce.
Add ¼ cup shredded Colby Jack and Mild Cheddar.
Add half of the crumbled bacon.
Mix well.
Spread evenly and sprinkle on top remaining of the cheeses and crumbled bacon.
Cover and cook for an additional 15 minutes or until the cheese on top is all melted.
Serve and Enjoy!
Notes
You can also cook on HIGH, you will need to adjust time accordingly, around 4 hours.
When cooking with cream cheese in the slow cooker I like to make sure I bring it up to room temperature. It leads to a smooth, creamier texture.
Why 1 ½ block of cream cheese? We found out it is the perfect ratio to keep the creaminess texture without overpowering.
I add chicken broth when cooking the chicken to make sure I have a moist and tender chicken.
If you are using a different type of chicken cut, time may vary.
You can re-warm in the microwave, but I love putting my portion in a ramekin and in the air fryer for 3 to 4 minutes at 350 degrees F.
Make it spicy: add some red pepper flakes, and a pinch of cayenne pepper when you pour the chicken broth.