Crockpot Crack Chicken 🥓
When my kids were in elementary, middle, and high school they used to eat me out of house and home every spring break and summer. So, the way I remedy that is by making my Crockpot Crack Chicken. It’s super easy to make, full of all the flavors kids AND adults love! It’s going to keep them nice, full, and happy! Also you won’t be wasting any food because I promise you they are going to eat this ALL up! All you are going to need is some chicken breasts, a packet of hidden valley ranch seasoning, some bacon, one jalapeno, cream cheese, and some freshly shredded cheese. As if this crack chicken isn’t good enough, I turned it into open face sandwiches in this recipe blog. I grabbed myself a pack of artisan rolls, smothered each side of the roll in this crack chicken, topped it with some more cheese, and boom spring break and your wallet saved! Are you ready? Let’s make it!
I love this using this Hamilton Beach 6-Quart Slow Cooker for my recipes because it has three simple cooking settings, it is easy to clean, dishwasher safe, and easy to carry with the handles.
🗒 More Delicious Crockpot Chicken Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Yes, just use 2 blocks of cream cheese (16 oz) instead of 1 ½ blocks of cream cheese (12 oz)!
You can also use onion, shallot, or even a bell pepper!
🎥 Items Featured in the Video
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Crockpot Crack Chicken
Ingredients
- 12 oz cream cheese
- 1.5 lbs chicken breasts 2 fat chicken breasts
- 1 ½ tbsp hidden valley ranch seasoning if you want more of a ranch flavor add the whole packet
- 1 jalapeno seeded & chopped (optional)
- 9 slices of bacon
- ⅓ cup green onions sliced
- 4 oz freshly shredded colby jack cheese
- Artisan rolls use as many as you want
Instructions
- To your crockpot add in the cream cheese, chicken breasts, hidden valley ranch seasoning, and the jalapeno. Then, just pop the lid on the crockpot, set it to high, and let that cook on high for 3 hours.
- When that has almost reached 3 hours, get out a baking sheet and line it with some aluminum foil. Then, place a baking rack on top of the baking sheet with the aluminum foil and add the slices of bacon on top of the baking rack. Bake that in the oven at 400°F for about 20 minutes or until the bacon is crispy. Set it aside.
- Once it has been 3 hours, take the lid of the crockpot and shred up the chicken. Once the chicken is all shredded, add in the sliced green onions (save some for garnish. Then, take about 7 slices of that crispy bacon (save 2 pieces for the garnish), crush it up into bacon bits, and sprinkle them over the green onions. Lastly, sprinkle the freshly shredded colby jack cheese over the top (save some for garnish). Pop the lid back on the crockpot, and let that cook on high for about 20 minutes, so the cheese can get melty.
- Once that’s done it’s time to assemble our open face sandwiches! Line a baking sheet with aluminum foil and place a baking rack on top of it. Open your rolls and place them on the baking rack. Now, take that crack chicken mixture and add a heaping amount on top of each roll. Then, top them with the leftover shredded cheese, bacon bits, and sliced green onions. Place them in the oven at 400°F for just 5 minutes or until the cheese is melted and the bread is toasty. Serve & enjoy!
Video
Notes
- If you are using 2 lbs or more of chicken breasts, use 2 blocks of cream (16 oz) instead of 1 ½ blocks (12 oz)
- If you want more of a ranch flavor, use the whole packet of hidden valley ranch seasoning.
- If you don’t want to serve this on a bread roll you can also serve this over mashed potatoes or rice!
Nutrition
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