Ingredients
- 2 lbs boneless, skinless chicken thighs (trim off excess fat if desired)
- 1 oz packet ranch seasoning mix
- 1 cup cream cheese, cubed
- 8 slices bacon, cooked, drained, and chopped
- 1½ cups shredded cheddar cheese
- ½ cup sliced green onions
Layer the Chicken and Ranch
Place 2 pounds boneless, skinless chicken thighs in the slow cooker. Sprinkle 1 (1-ounce) packet ranch seasoning mix evenly over the chicken. Top with 1 cup cream cheese (cubed).
Slow-Cook
Cover and cook on LOW for 7 hours, keeping the lid closed throughout.
Shred and Stir
Using two forks, shred the chicken directly in the cooker. Stir the softened cream cheese into the chicken, then fold in 8 slices cooked bacon (chopped).
Melt the Cheddar
Spread the mixture into an even layer. Sprinkle 1½ cups shredded cheddar cheese on top, cover, and cook for an additional 10 minutes to melt the cheese.
Serve
Serve over rice and garnish with sliced green onions. Alternatively, serve over baked potatoes or on sandwich rolls.
Notes
Add a dash of hot sauce for an extra kick, or swap the ranch mix for taco seasoning for a different flavor profile.
Crockpot Crack Chicken
Ingredients
- 2 lbs boneless, skinless chicken thighs (trim off excess fat if desired)
- 1 oz packet ranch seasoning mix
- 1 cup cream cheese, cubed
- 8 slices bacon, cooked, drained, and chopped
- 1½ cups shredded cheddar cheese
- ½ cup sliced green onions
Instructions
- Place chicken thighs in the slow cooker.
- Sprinkle ranch seasoning mix over the chicken.
- Top with cubed cream cheese.
- Cover and cook on LOW for 7 hours.
- Shred chicken with two forks, stir in softened cream cheese, and fold in chopped bacon.
- Spread mixture evenly, sprinkle shredded cheddar cheese on top, and cover.
- Cook for an additional 10 minutes to melt the cheese.
- Serve over rice, topped with sliced green onions.