Crack Chicken Recipe
Say hello to the easiest, cheesiest Crack Chicken Recipe you’ll whip up in under an hour—no oven needed, just a handful of pantry staples and a slow cooker or skillet. Loaded with tender shredded chicken, tangy ranch seasoning, crisp bacon bits, and melty cheese, all mixed into a luxurious cream cheese base.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs for richer flavor)
- 8 oz cream cheese, softened (Neufchatel for lower fat)
- 1 packet ranch seasoning mix (or 3 tbsp homemade blend—see tip)
- 1 cup plain Greek yogurt (full-fat or light)
- 1 cup shredded sharp cheddar cheese (or Colby Jack, pepper jack)
- 6 slices bacon, cooked crisp and chopped (turkey bacon ok)
- 2 green onions (scallions), thinly sliced, plus extra for garnish
- 1/4 tsp smoked paprika (optional, for smoky depth)
Instructions
- Add chicken to a 3-4-quart slow cooker; sprinkle ranch seasoning evenly. For stovetop, place chicken in a saucepan with 1 cup water, cover, and simmer.
- Slow cooker: Low for 3–4 hours (High for 2–3). Stovetop: simmer, turning once, until internal temp hits 165°F (about 20–25 minutes).
- Two forks do the trick, or use a stand mixer on low for 30 seconds.
- Mix in cream cheese, yogurt, and paprika until smooth—the hot chicken melts it as you stir.
- Fold in ¾ cup cheddar and half the bacon, reserve a bit for topping. Keep warm for 10 minutes until cheese melds.
- Transfer to a serving bowl, sprinkle remaining cheddar, bacon, and green onions. Offer crackers, chips, or veggie sticks.
Notes
Let the dip rest 10 minutes off heat before serving—it deepens the flavor. For extra tang, swap half the cheddar for crumbled feta. A quick microwave zap of cream cheese ensures it blends smoothly. Leftovers can be stored in the fridge for up to 4 days.
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