crack chicken

This easy slow cooker dinner is an internet smash! I created this recipe with busy families in mind!

Slow Cooker Crack Chicken

chicken breasts

(8 oz) blocks cream cheese

(1 oz) packets dry Ranch seasoning

oz bacon,

In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.

Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.

Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.

Add in crumbled bacon and stir to incorporate.

https://content.jwplatform.com/videos/esUi21QT.mp4

Cookies and Cups - Crack Chicken

This Slow Cooker Crack Chicken (Cheddar Ranch Chicken) is an addicting concoction of chicken, cheese, bacon and perfectly seasoned with ranch dressing. Cooking this in the slow cooker takes all the work out of it and makes it a super simple hearty dinner on busy days.

Boneless Skinless Chicken Breasts

cream cheese

bacon (cooked and crumbled)

cheddar cheese

green onions

In a slow cooker add the chicken to the bottom. Sprinkle with dry ranch seasoning.  Top with cream cheese.  Cover and cook on low for 6-8 hours or high for 4 hours long.

Shred the chicken with two forks.  Top with bacon and sprinkle with cheese.  Cover until melted.  Serve on buns, over rice and garnish with green onions.

Creamy cheddar cheese, ranch, and bacon shredded chicken breasts. This Crack Chicken recipe is made in the Instant Pot in just 15 minutes! Serve on a sandwich roll.&nbsp;

Instant Pot Crack Chicken

chicken broth

cream cheese,

hot sauce

cheddar cheese, shredded

parmesan cheese

parsley

bacon, chopped

green onion stalks, diced

buns,

Cook bacon according to package directions. Chop; set aside.&nbsp;In an Instant Pot(or pressure cooker) insert, add chicken broth, chicken breasts, Greek or Italian seasoning, dry ranch seasoning powder, and cream cheese.Turn device on. Secure lid. Set pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high-pressure 15 minutes.&nbsp;Select CANCEL. Allow&nbsp;the pressure valve to Natural Pressure Release at least 10 minutes.&nbsp; Quick-release pressure after 10 minutes. Once pressure pin drops, open lid and turn off device.Remove only the chicken to bowl. Shred with two forks.&nbsp;Whisk remaining cream cheese mixture. Add in shredded cheddar cheese, parmesan cheese, hot sauce, dried parsley, and bacon. Add in shredded chicken, and green onions; mix well.Serve on bread rolls.

This Crack Chicken Penne is super creamy, cheesy, loaded with bacon and all done in one pot! We're talking chicken, pasta, cheese and bacon, you can't go wrong!&nbsp;

Crack Chicken Penne

bacon (thick cut)

lb chicken breast

oz ranch salad dressing

oz penne (uncooked,

chicken broth (low sodium

oz cream cheese (I used Philadelphia)

cheddar cheese (shredded)

Cook the bacon in a large Dutch oven until crispy. I used a Le Creuset 3 3/4 quart round braiser. Remove the bacon from the pot and drain some of the bacon fat, leaving about 1 tbsp of fat. Chop the bacon into bits.

In the same pot add the chicken and cook for about 3 minutes over medium-high heat, until it starts to brown. It will still be pink inside and uncooked.

Add the ranch seasoning mix to the chicken and stir, making sure each chicken pieces is coated in the seasoning mix.

Add the penne, chicken broth and stir, then bring to a boil. Reduce to a low heat, cover and cook for abut 15 to 20 minutes or until the pasta is cooked al dente or to your preference. Make sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot. There should still be some liquid in the pot when the pasta is done cooking. Add more broth if needed, though I found that 3 1/2 cups was perfect.

Add the cream cheese to the pot and stir it in, until the sauce is creamy and most of the cream cheese has melted.&nbsp;

Add the bacon back to the pot then add about 1 1/2 cups of the shredded cheddar cheese. Stir everything until well combined. The cheese should melt nicely.

Sprinkle the remaining half cup of cheddar cheese over the top and cover the pot with the lid. Cook for about 30 seconds then turn off the heat and remove the lid. The cheese should have melted. Alternatively you can place the Dutch oven in the oven under the broiler for about 5 minutes or until the cheese is bubbly and starts to brown on top.

Garnish with parsley and serve.

https://content.jwplatform.com/videos/5xjeB8fc.mp4

This Crack Chicken Penne is super creamy, cheesy, loaded with bacon and all done in one pot! We're talking chicken, pasta, cheese and bacon, you can't go wrong!

This Creamy Crack Chicken Soup recipe is loaded with incredible cheesy flavor! The perfect winter comfort food prepared with bacon, chicken, cheese, spinach, and ranch seasoning.

Creamy Crack Chicken Soup

bacon, (diced)

butter

yellow onion, (diced)

garlic, (minced)

garlic powder

onion powder

dill weed

chives

salt and fresh ground pepper, (to taste)

bay leaf

chicken

(8 ounces) softened cream cheese

baby spinach

heavy cream

green scallions, (for garnish)

Cook diced bacon to a crisp in a Dutch Oven or soup pot.

Remove bacon from pot with a slotted spoon, leaving bacon grease in the pot.

Add butter to the pot and melt over medium-high heat.

Stir in onions and cook for 3 minutes.

Stir in garlic and cook for 20 seconds.

Add chicken broth and scrape up all the browned bits from the bottom of the pot.

Season with garlic powder, onion powder, dill weed, chives, salt, and pepper.

Add bay leaf and bring to a boil; lower heat to medium low and cook for 5 minutes.

Stir in shredded chicken; cook for 5 minutes.

Add cream cheese and whisk in until completely melted and combined.

Stir in shredded cheese; whisk until melted and thoroughly combined.

Add baby spinach; cook for 2 minutes.

Stir in heavy cream and cook for 1 minute.

Taste for seasonings (salt and pepper) and adjust accordingly. Remove bay leaf.

Remove soup from heat; top with scallions and previously prepared bacon.

Serve.

Crack Pot Roast In The Pressure Cooker-Ninja Foodi

Ranch dressing OR

Beef Broth

bacon

tbsp dill weed

lb Chuck roast (Your roast can weigh more and that will not affect cook time)

kosher salt and pepper

oz Baby carrots (optional)

corn starch (Optional for thicker gravy)

Crack Pot Roast in the Pressure Cooker-Ninja Foodi

First we cooked our bacon in the Ninja Foodi. Set on 400 degrees for 12 minutes. It was extra crispy. Less time is fined depending on how you like your bacon. Set bacon aside and proceed to next step

You can leave the bacon grease in the pot. Just be sure you scraped any bits off the bottom in case anything stuck. Next, add one cup of beef broth to the pot

Add chuck roast to the pot. Pour ranch dressing, or sprinkle packet on top of roast. Sprinkle dill weed on top if your ranch dressing is not seasoned with it.

Place whole cream cheese cube on top of the chuck roast. Set pressure cooker to high temperature for 55 minutes.

Let naturally release for 5 minutes and then you may release the remaining steam.

At this point you may remove lid with caution, away from your face. Dump carrots on top of meat, and place the lid back on the pot and set to high pressure for 6 minutes. Quick release.

If you would like a little thicker sauce, you may slather a little cornstarch in a bowl with water and then dump in the pot and mix. Be sure to mix sauce well. The sauce will thicken. Break your bacon pieces over each plated serving. We served over mashed potatoes. ENJOY

Crockpot crack chicken is great made into sandwiches or little appetizer sliders! Tender cream cheese chicken shredded to perfection in your slow cooker.

Crockpot Crack Chicken

lbs chicken breasts (used 4 med. size pcs., boneless and skinless)

oz cream cheese

c cheese (colby jack used, shredded)

pkg. ranch dressing seasoning (1 oz)

bacon (precooked, diced, optional)

Spray non stick spray into your slow cooker and put chicken breasts at the bottom. Cut cream cheese blocks in half and put on top of meat.

Sprinkle in ranch seasoning and garlic powder, then add cheese on top of everything.

Cook on low for 6-8 hours or high for 4-6 hours.

When time is up use two forks to shred chicken and stir all ingredients together so chicken is nice and coated. (if it shreds super easy with forks it is done, if breasts are thick and it is a bit tough then leave in for more time) Add bacon if you&#x27;d like now.

Serve on buns, bread or rolls.

https://embed.mediavine.com/videos/p4z8shk8do0wrn6khyzn

Crockpot crack chicken

Slow Cooker Crack Chicken is made of everything addicting and delicious! This chicken has bacon, cheese, cream cheese and flavored with ranch dressing seasoning mix.

packet ranch seasoning mix

bacon ((sliced, cooked and drained))

Add the chicken thighs to the slow cooker. Sprinkle over the ranch seasoning mix. Place the cream cheese on top of the chicken.

Cover and cook on LOW for 7 hours without opening the lid during the cooking time.

Shred the chicken, I do this right in the slow cooker with 2 forks. Stir the cooked cream cheese into the shredded chicken and also stir in the bacon. Spread out into an even layer. Sprinkle over the cheese. Cover for 10 more minutes to allow the cheddar cheese to melt.

Serve over rice and sprinkle over the green onions. Enjoy! Other great ways to serve is over a baked potato or on sandwich rolls.&nbsp;

https://www.youtube.com/watch?v=pv7foN8wlZE

SLOW COOKER CRACK CHICKEN

Adapted from Cookie and Cups: https://cookiesandcups.com/slow-cooker-crack-chicken/

RECIPE:

INGREDIENTS:
2 lbs. boneless skinless chicken thighs (trim off excess fat if desired)
1 oz. packet ranch seasoning mix
16 oz. cream cheese
8 slices bacon (sliced, cooked and drained)
1 1/2 cups shredded cheddar cheese
1/2 cup sliced green onions

SLOW COOKER SIZE:
4 quart or larger

INSTRUCTIONS:
Add the chicken thighs to the slow cooker. Sprinkle over the ranch seasoning mix. Place the cream cheese on top of the chicken.
Cover and cook on LOW for 7 hours without opening the lid during the cooking time.
Shred the chicken with 2 forks right in the slow cooker. Stir the cream cheese and bacon into the shredded chicken. Spread out into an even layer. Sprinkle over the cheese. Cover for 10 more minutes to allow the cheese to melt.
Serve over rice and sprinkle over the green onions. Enjoy!

PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-crack-chicken/
PIN FOR LATER: https://www.pinterest.com/pin/322992604525164558/

FOLLOW ME HERE:

FACEBOOK: https://www.facebook.com/TheMagicalSlowCooker/
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PINTEREST: https://www.pinterest.com/magicalslowcook/

FAN MAIL:
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Sarah Olson
PO BOX 70586
Springfield, OR 97475

#crackchicken #slowcooker

Baked Crack Chicken Breasts, also referred to as Ranch Chicken with Bacon, is a delicious and creamy dish loaded with cheese and bacon.&nbsp;

Baked Crack Chicken Breasts

thick cut bacon, (diced)

vegetable oil

(1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness

paprika

cream cheese, (softened)

cheddar cheese, (white

green scallions

Preheat oven to 400F.

Lightly grease a 9x13 baking dish with cooking spray and set aside.

Set a large skillet over medium-high heat and add in diced bacon; cook until crispy.

Remove bacon from skillet and set aside. DON'T discard bacon fat.

Return skillet to heat and add vegetable oil to the remaining bacon fat.

Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.

Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 to 3 minutes, or until golden brown.

Flip over the chicken breasts, add butter, and continue to cook for 3 more minutes.

Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.

In a small bowl combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix until thoroughly combined. Taste for seasonings and adjust accordingly. *You can also just stir in 1 tablespoon of store-bought ranch seasoning.

Top each chicken breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of each chicken breast.

Take half of the bacon and add on top of the cream cheese.

Sprinkle shredded cheese over the chicken breasts.

Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.

Remove from oven.

Garnish with remaining bacon, fresh parsley, and scallions.

https://www.youtube.com/watch?v=p1ELnvoJn48

Baked Crack Chicken Breasts, also referred to as Ranch Chicken with Bacon, is a delicious and creamy dish loaded with cheese and bacon. Hard to believe that Crack Chicken is also Low Carb and Keto-Friendly!
FULL RECIPE: https://diethood.com/baked-crack-chicken-breasts/

INGREDIENTS:

4 slices thick cut bacon, diced
FOR THE CHICKEN
1 tablespoon vegetable oil
1 tablespoon butter
4 (1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness
salt and fresh ground pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked or sweet paprika
FOR THE RANCH CREAM CHEESE
4- ounces cream cheese, softened
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried dill weed
1/2 teaspoon dried chives
4 ounces shredded cheddar cheese, white or yellow - I use a little of both
FOR GARNISH
chopped fresh parsley
sliced green scallions

DIRECTIONS:

Preheat oven to 400F.
Lightly grease a 9x13 baking dish with cooking spray and set aside.
Set a large skillet over medium-high heat and add in diced bacon; cook until crispy.
Remove bacon from skillet and set aside. DON'T discard bacon fat.
Return skillet to heat and add vegetable oil to the remaining bacon fat.
Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.
Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 to 3 minutes, or until golden brown.

Flip over the chicken breasts, add butter, and continue to cook for 3 more minutes.
Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.
In a small bowl combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix until thoroughly combined. Taste for seasonings and adjust accordingly. *You can also just stir in 1 tablespoon of store-bought ranch seasoning.

Top each chicken breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of each chicken breast.

Take half of the bacon and add on top of the cream cheese.
Sprinkle shredded cheese over the chicken breasts.
Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
Remove from oven.
Garnish with remaining bacon, fresh parsley, and scallions.
Serve.

BAKED CRACK CHICKEN BREASTS

With only 7 ingredients and cooked low and slow, this Crock Pot Crack Chicken is amazingly easy, tasty and super addictive. One recipe you&#039;ll be making over and over again.

CROCK POT CRACK CHICKEN

oz packet Ranch seasoning mix

sharp cheddar cheese

onions

Spray the crock portion of a 7-quart slow cooker with cooking spray. Lay the chicken breasts in an even layer in the bottom of the slow cooker. Pour the chicken broth over the chicken breasts, then sprinkle the Ranch seasoning on top.

Add the lid, and cook on high for 2 hours or low for 4 to 5 hours. Do not remove the lid while the chicken is cooking.

After the chicken cooks, use two forks to shred the chicken. Add the softened cream cheese. Stir until creamy and the cream cheese is melted.

Next, add half the cheddar cheese, half the crumbled bacon, and half the green onion. Stir to combine. Top the crack chicken with the remaining cheese and bacon. Place the lid back on the slow cooker for 5 to 10 minutes, just long enough to melt the cheese. Remove the lid, and add the green onions.

Serve hot on slider buns, hamburger buns, in wraps, with crackers, or over rice.

Crack chicken made with Chicken, Ranch Seasoning, cream cheese, Cheddar cheese, and crispy bacon is incredibly delicious. This low carb, Keto chicken takes only 10 minutes to make.

Crack Chicken

Ranch Seasoning

Cheddar Cheese

Cream Cheese

Chicken Stock

Bacon

tbsp Garlic ((optional))

tspn Sriracha ((optional))

green onion (to garnish)

Saute bacon

Bring Instant pot to SAUTE mode. When it turns hot, add chopped bacon. Cook bacon until crisp and brown. 

Remove bacon and any extra fat. 

Add Chicken and cook

Add chicken, chicken stock, ranch seasoning, garlic, and Sriracha(if using).

Set IP to MANUAL mode. Set time to 7 minutes. It will cook on high. Then do natural pressure release for 10 minutes followed by a quick release. The time depends on the size of the chicken and if it&#039;s frozen. For frozen chicken refer to the Notes.

Shred chicken

Once the pressure is completely released,&nbsp;take out the chicken breast. Using two forks shred&nbsp;it.&nbsp;

If you feel the amount of liquid is more, then reserve 1/2 cup of liquid from the pot and keep aside.&nbsp;&nbsp;

Saute and mix cheese

Switch IP to SAUTE mode again. Stir in cream cheese, cheddar until mixed well. 

Mix shredded chicken

Add shredded chicken back to the pot. Mix well. If the chicken looks too dry, then add back the reserved liquid in the previous step as required.&nbsp;

Switch off the IP. 

Garnish

Top crack chicken with crispy bacon and green onion while serving.&nbsp;

https://content.jwplatform.com/videos/9NQpE9t9.mp4

Instant Pot Crack chicken made with Chicken, Ranch Seasoning, cream cheese, Cheddar cheese and crispy bacon is incredibly delicious. This low carb, Keto chicken takes only 10 minutes to make.

Crack Chicken Blog

Instant Pot Crack Chicken needs a warning label So I finally did it! I tried the Crack Chicken Recipe for the Instant Pot. I am not a big meat eater but I could not stop eating this dish, it truly is addicting.

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