Slow Cooker Crack Chicken
This Slow Cooker Crack chicken recipe is made easy with the Crockpot. It's the perfect cheesy, chicken dinner for a busy weeknight and it makes the PERFECT leftovers!
Prepare the slow cooker liner with non stick cooking spray.
Line the bottom of the crockpot with the boneless skinless chicken thighs.
Sprinkle the packet of ranch seasoning and a pinch of salt and pepper over the chicken thighs.
Cover the chicken with cubes cream cheese and the butter.
Place the lid on the crockpot and cook for 7 hours.
Remove the lid and shred the chicken. Keep the chicken in the crockpot and use two forks to easily shred the chicken thighs. Stir to mix well.
Add the crumbled bacon and stir to mix. Top with freshly shredded cheese and green onion tops. Cover with the lid and cook for an additional 10 minutes, or until the cheese is melted.
Serve over noodles, rice, on a bun, over a baked potato, with a tortilla shell, or as nachos. There are tons of options!
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Lots of serving options! Over noodles, rice, baked potato, on a salad, with chips, with crackers, on a bun, in a tortilla, and more. It's also good all by itself.
- You can substitute chicken breasts for chicken thighs if desired, but check out our explanation as to why we like to use thighs in the full written post.
- Consider using freshly grated cheese as pre-shredded has extra oils and doesn't melt as "clean".
Calories: 892kcal | Carbohydrates: 5g | Protein: 41g | Fat: 79g | Saturated Fat: 35g | Cholesterol: 295mg | Sodium: 824mg | Potassium: 526mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1588IU | Vitamin C: 1mg | Calcium: 295mg | Iron: 2mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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