Meet your new weeknight hero: slow cooker crack chicken. It’s creamy, cozy, and ridiculously easy just load the crockpot, walk away, and dinner is done. No pork or alcohol here; we use turkey bacon (or mushrooms) for that smoky bite. Tested twice; best texture at 4½ hours on LOW.
Ingredients
- 2 lb boneless skinless chicken breasts (900 g)
- 1 packet ranch seasoning (1 oz / 28 g; choose gluten-free if needed)
- ½ tsp black pepper
- ¼ tsp smoked paprika (optional)
- 2 cloves garlic, minced (optional)
- ½ cup low-sodium chicken broth (120 ml)
- 8 oz cream cheese, cut in cubes (226 g; dairy-free cream cheese works)
- 1 cup shredded cheddar, optional (120 g; use dairy-free shreds if needed)
- 4 slices turkey bacon, cooked and crumbled (or 1 cup sautéed mushrooms)
- 2 green onions, thinly sliced
- For serving: burger buns, cooked rice, or lettuce cups
Budget tip: swap part of the cream cheese with ½ cup plain Greek yogurt at the end.
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Dairy-free cream cheese + DF cheddar, or ¾ cup cashew cream | Stir in at the end to prevent splitting |
| Gluten-free | Gluten-free ranch packet or DIY spices | Serve on GF buns, rice, or lettuce cups |
| No alcohol/pork | Turkey bacon, beef bacon, or sautéed mushrooms | Same smoky vibe, no pork |
| Pantry substitutes | ½ tsp onion powder + ½ tsp garlic powder + ½ tsp dried dill + ½ tsp parsley + ¼ tsp salt | Easy DIY ranch-style blend |
Step-By-Step Instructions
- Load & cook: Add chicken, ranch seasoning, pepper, paprika, garlic, and broth to the slow cooker. Place cream cheese cubes on top. Cover and cook LOW 4–5 hours (or HIGH 2–3 hours).
- Shred & mix: Shred chicken right in the crock. Stir until the sauce turns creamy. Sprinkle cheddar (if using), cover, and let sit 5–10 minutes to melt. Fold in turkey bacon and most of the green onions.
- Serve: Spoon onto buns, over rice, or into lettuce cups. Top with remaining green onions.
Pro Tips & Variations
- Thighs hold up best: Boneless thighs stay juicy if you’ll keep it on warm.
- Keep it thick: If liquid seems thin, remove lid for 10 minutes and stir; it thickens as it stands.
- Dairy last for DF/Greek yogurt: Stir in dairy-free cream or yogurt off heat to avoid curdling.
- Make it spicy: Add ¼–½ tsp crushed red pepper or diced jalapeño in Step 1.
- Meal prep: Doubles well—cool quickly and portion into freezer bags.
- Lower fat: Use Neufchâtel (⅓ less fat) and skip cheddar.
Serving Suggestions
- Pile on toasted buns with crisp lettuce.
- Scoop into romaine leaves for low-carb wraps.
- Serve over jasmine rice or cauliflower rice with cucumber slices.
Storage & Reheating
- Refrigerate: 3–4 days in a sealed container.
- Freeze: Up to 3 months; thaw overnight in the fridge.
- Reheat: Stovetop on low or microwave in 60-second bursts until 165°F (74°C), stirring between bursts.
- Food safety: Avoid cooking from frozen in a slow cooker; thaw chicken first.
FAQs
Q1: Can I use frozen chicken in the slow cooker?
A1: It’s safer to thaw first. Frozen chicken can spend too long in the temperature “danger zone.”
Q2: How can I make slow cooker crack chicken without cream cheese?
A2: Use ¾ cup cashew cream (dairy-free) or ½ cup plain Greek yogurt plus ½ cup cheddar stirred in at the end.
Q3: Can I make it ahead for a party?
A3: Yes. Cook, chill, then reheat to 165°F (74°C) and hold on WARM, stirring every 30 minutes.
Nutrition (per serving)
Calories: ~320; Protein: ~28 g; Carbs: ~5 g; Fat: ~20 g
(Calculated for 8 servings with cheddar and turkey bacon.)