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Cold weather always has me turning to low carb slow cooker recipes. One of my favorites is this crack chicken recipe, because it’s so comforting and needs minimal hands-on time. Best of all, it uses ingredients many of us have on hand all the time. That was the perfect excuse to make this Crock Pot crack chicken again this week — and to share it with you!
This naturally keto crack chicken is one of those meals that will please almost anyone, even if they aren’t low carb, so it’s perfect to make for the family. I’ll bet you’ll be making it again and again, like I do.
What Is Crack Chicken?
Crack chicken is an addicting, creamy shredded chicken made with cream cheese, ranch, bacon, and cheddar. This easy crack chicken recipe is similar to crack dip, but we add chicken and use ranch seasoning instead of ranch dressing. This creates a stronger ranch flavor without making the chicken too soupy.
Many crack chicken recipes use ranch seasoning mix packets, but they are filled with all kinds of weird ingredients, starch, preservatives, and sometimes even sugar. There’s no reason to do this, because you can easily make your own crack chicken seasoning! It’s very similar to the seasonings I use for homemade ranch dressing.
If you prefer whole chicken breasts instead of the shredded style in this recipe, make my baked bacon ranch chicken instead.
Why You’ll Love This Crack Chicken Recipe
- The title can describe how good this tastes!
- Creamy, cheesy, and tender chicken
- Takes just 5 minutes to prep
- Mostly hands-off cooking time
- Naturally low carb and gluten-free
- So many ways to enjoy it (ideas below!)

Crack Chicken Ingredients
This section explains how to choose the best ingredients for keto crack chicken, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Chicken Breast – I prefer to use organic chicken (get it shipped right to your door here), but any boneless skinless chicken breast will work. You can also use boneless skinless chicken thighs.
- Spices – Dried parsley, dried dill, dried chives, garlic powder, onion powder, and black pepper. If you like, you can make my homemade ranch seasoning and just use about 1/3 cup of that, but I recommend omitting the salt when you make it since this recipe is already salty from the cheeses and bacon.
- Cream Cheese – Full-fat cream cheese will be the most flavorful and creamy, but any plain kind is fine to use.
- Cheddar Cheese – Shred it yourself or use pre-shredded. Other cheeses, such as pepper jack, are also great.
- Bacon Bits – Buy cooked bacon bits if you prefer, but for best flavor, crumble your own from oven baked bacon, air fryer bacon, or microwave bacon.
- Green Onions – Stir in the white part of the green onion and garnish this easy crack chicken with sliced green onions.
How To Make Crack Chicken
This section shows how to make Crock Pot crack chicken, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Place chicken breasts into the slow cooker in a single layer. Sprinkle with herbs and spices. Top with cream cheese pieces.
- Cook. Slow cook chicken until it’s easy to shred. Shred chicken with two forks, then stir to mix into the cream cheese.


- Finish. Stir the shredded cheddar, bacon bits, and green onions into the crack chicken recipe.


TIP: Reserve some bacon, green onions, or even cheese for topping.
If you want melted cheese on top, you can keep the Crock Pot on the Keep Warm setting, sprinkle on some extra cheese, and close the lid for a few minutes to melt.
Storage Instructions
- Store: Once you’ve made this crack chicken Crock Pot recipe, you can store any leftovers in the fridge for 2-3 days.
- Reheat: The easiest way to reheat the chicken is in the microwave, but you can also do it in the slow cooker (using the Warm or Low setting) or in a saucepan on the stove. If you’re concerned about the chicken drying out, you can add a bit of fat (such as butter) or chicken broth when reheating.
- Freeze: Freeze chicken in a plastic bag or airtight container for 2-3 months.

What To Serve With Crack Chicken
This low carb crack chicken recipe comes out soft and creamy, almost like a dip. So, you can use it in a multitude of ways:
- Crack chicken sandwiches – Pile it onto your favorite buns! You can serve regular buns for any family members on a regular diet, and low carb buns for a keto diet. The buns pictured above are from my (first) Easy Keto Cookbook, but my (second) Easy Keto Carboholics’ Cookbook has even better buns that are soft and airy, like real ones.
- Crack chicken dip – Serve it with low carb veggies that are good for scooping, like celery or bell peppers. Tortilla chips are a good option for those who aren’t low carb.
- Crack chicken wraps – Stuff into lettuce for lettuce wraps, or any other kind of wrap you like.
And what goes with crack chicken on the side? Here are some ideas, which go with many other slow cooker chicken recipes, too:
- Coleslaw – Keto coleslaw is pictured above!
- Potatoes – Roasted potatoes are a popular option for a regular meal. Try mashed cauliflower or roasted rutabaga for a low carb option.
- Pasta – My favorite is keto egg noodles, but zucchini noodles, shirataki noodles, or spaghetti squash also work great.
- Rice or Cauliflower Rice
- Salad – Choose your favorite healthy salad recipe; they suitable for everyone in the family.
Find more ideas for low carb side dishes here and more healthy side dishes here.
Recommended Tools
- Slow Cooker – The only thing you really need for slow cooker crack chicken is… a slow cooker! 😉 This one has flexible time settings and Keep Warm feature.
Crack Chicken Recipe (Crock Pot / Slow Cooker)
Crack Chicken Recipe (Crock Pot, 5 Min Prep!)
This slow cooker Crock Pot crack chicken recipe is EASY, creamy, and so addicting for the whole family! Prep takes just 5 minutes.
Recipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Place the chicken breasts into the slow cooker in a single layer.
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Sprinkle the chicken with all the herbs and spices.
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Arrange the pieces of cream cheese evenly over the chicken.
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Cook the chicken for 3-4 hours on high or 6-8 hours on low, until the chicken is easy to shred.
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Shred the chicken and stir to mix with the cream cheese.
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Stir in the shredded cheddar, bacon bits, and green onions.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram – I’d love to see it!
Recipe Notes
Serving size: ~5 1/2 ounces, or 1/10 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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237 Comments
Diane
0It seems sort a dry, any suggestions? I am freezing for a camping trip.
Wholesome Yum
0Hi Diane, You could try adding more cream cheese or even a little bit of butter. You could also try using boneless skinless chicken thighs.
Kelly Douthit
0I used a 32 ounce carton of organic chicken bone broth. Mine is a soup, not dry at all. I think only 2 cups broth isn’t enough.
Beth R
0This looks amazing, BUT the bigger question is WHAT ARE THOSE ROLLS that you have this sandwich on?
Homemade? or store bought, please share.
Thank you
Maya | Wholesome Yum
0Hi Beth, The buns are from The Wholesome Yum Easy Keto Cookbook!
JoAnn Miller
0Love the crack chicken I have made it twice and my family can’t get enough of it
Thanks
Anna
0Made this today, and thought that it was okay. I think it would be best served with some salty Ritz crackers rather than plain or on lettuce wraps (as I ate mine). To be fair, I never made or ate crack chicken before, but I think it needed some salt to liven up the flavor a little bit. I’ve read other recipes that called for ranch dressing mix, so perhaps this is what it needs to be a delicious recipe.
Andrea
0I’m looking forward to trying this recipe. I noticed there’s no salt in it at all. I’ll make it as posted, but I’ve never made chicken with no salt! Is that right?
Wholesome Yum
0That’s right, Andrea! You’re welcome to add salt as desired, but the cheese and bacon both add salty flavor to the dish.
Kathleen
0This is cooking now and almost done. I have a little bit of shredded cheddar and crack cut slices of Monterey Jack/Colby that I’m using instead of all shredded cheddar. I’m using what I have and my house smells amazing!! Can’t wait for dinner.
Claire
0Hi, you may need to recheck your nutritional info. There’s no way it can only be 8g fat per serving unless you are using fat free products. 16oz cream cheese has 160g by itself which would work out to 16g per serving with 10 servings. Adding the cheddar cheese and bacon bits puts this at at least 20g per serving.
Wholesome Yum M
0Hi Claire, There are 23 grams of fat per serving in this recipe.
Pamela
0I’m curious if you have ever tried doubling or tripling this recipe? I’d love to bring this to a large function this weekend. I can’t imagine it would not be doable, but thought I’d check just to make sure. Thank you.
Maya | Wholesome Yum
0Hi Pamela, Yes, you can double or triple it!
Lisa
0Has the recipe for the hamburger buns been posted yet? If not, will it be soon ☺️ I can’t wait to try this ☺️☺️
Maya | Wholesome Yum
0Hi Lisa, The burger buns are in The Wholesome Yum Easy Keto Cookbook!
Lisa
0Has the recipe for the low carb burger bun been released yet? If not, will it be soon?
Wholesome Yum
0Hi Lisa, you’ll find that recipe in my upcoming cookbook. It comes out October 22, but you can pre-order it anytime before then!
Jenn
0This recipe sounds delicious! Problem is I added all the ingredients including cheese, mayo and green onions all in the beginning. My fault for not reading ahead. Will my recipe be ruined? Is there a reason they have to be added at the end of cook time?
Wholesome Yum L
0Hi Jenn, I’m not sure. I haven’t tried it that way. Let me know how it turned out.
Sherrill Abramson
0Made this recipe for dinner tonight, He had two sandwiches!! 🙂 I had mine over broccoli rice. I put a cup of homemade chicken broth with the chicken and cream cheese this morning. Was not soupy but very creamy. I am printing this one for future repeats!
Ronda Estell
0What are your thoughts on making it crack pork? I forgot to get chicken, but have pork loin. Thinking about trying it. Pork…the other white meat.
Maya | Wholesome Yum
0Hi Ronda, That sounds delicious! I think it’s totally doable with any kind of meat that can get tender enough to shred.
Gerry
0Awesome What’s the recipe for the roll it’s in? Definitely gotta try that! Much appreciated
Wholesome Yum
0Hi Gerry, those buns are not on the site but you can find them in my upcoming cookbook!
Jennifer Legge
0Just made this today. WOW I love it. So good. I will be freezing the leftovers. Amazing!!!!
Ruth Butcher
0This is probably the BEST chicken recipe I’ve ever tried. Thank you so much for sharing. It is absolutely yummy!
Ron Monk
0Is it just me or does .2lbs of chicken in one serving seem low? I need more protein than that.
Wholesome Yum L
0Hi Ron, one serving of this recipe is 5.5 ounces.
Megan
0This is great. My boy friend just started a keto diet and I’m looking for recipes to make for him. How long is this good for in the freezer?
Maya | Wholesome Yum
0Hi Megan, It lasts almost indefinitely (within reason) in the freezer. At least 6 months for sure, probably even longer.
Jess
0This sounds amazing, any tips for slow cooking it in the oven?
Maya | Wholesome Yum
0Hi Jess, Sorry, haven’t tried it in the oven yet.
Robyn Cerone
0Hey Maya my kids just absolutely love this recipe! But I have found that we do not get 10 servings out of one batch closer to six, I have boys… Anyway, I sat down to work out the macros tonight to see what it comes out to for six servings and my fat count is completely off. I knew it would be higher than the 8 g you have listed but I’m coming up with 38.5 fat grams per serving. I’m confused how you came up with eight when there is 160 g of fat in 16 ounces of cream cheese and 36g of fat in 1 cup of cheddar. Even if you divide that into 10 servings you still get 19.6 g per serving. That’s not including the fat from the chicken breasts and the bacon bits. I’ve got to be missing something in my calculation right? Thanks
Wholesome Yum L
0Hi Robyn, we use the USDA Food Database to calculate nutrition as it is the most accurate source. Many online calculators round up cream cheese when calculating but ours uses a more precise fractional measurement.
Jacklyn
0I was thinking the fat count was really low too and the protein seemed a little high is comparison
S conforti
0Is the chicken breast boneless and skinless? Anxious to try the recipe!
Maya | Wholesome Yum
0Yes!
Patricia
0I did the recipe and I put to cook for 6hrs on low and I lost all my ingredients because burned. I followed exactly as your directions. I don’t understand how your chicken don’t burn without some stock, water or broth.
Maya | Wholesome Yum
0Hi Patricia, Sorry to hear that happened. It sounds like your Crock Pot runs hot, because at a low setting it should not burn. The chicken also releases liquid as it cooks. I’d double check to see if your slow cooker runs hot.
Mary
0I had the same issue with the burning. However, when I checked and saw that it was sticking to my crockpot I added just enough water to keep it from sticking. I thought it was fantastic but rich enough without the cheddar. I found that my crockpot does run high and believe it needs to go. Even on warm setting it was bubbling!
Noelani
0Does the chicken need to be thawed before going in the crockpot? I’m excited to try this!
Maya | Wholesome Yum
0Yes, thaw the chicken first. This prevents it from being at an unsafe temperature for too long.
Sandy Chadwick
0What an amazing site. Thank you so much for the easy presentation. I am about to start a Keto diet & watching your recipes makes it look a lot easier
Doug
0This was great – easy and tasty. Getting ready to make it again.
Tracy
0I love this recipe! I served it with your microwave English muffin recipe for a sandwich and it was delicious. When I plug all the ingredients into the recipe nutrition calculator I get a fat content of 24g per serving, but the recipe says only 8g? Do you have a favorite nutrition calculator that you prefer? Thank you for all your wonderful recipes.
Maya | Wholesome Yum
0Hi Tracy, I’m so glad you liked the recipe! I get nutrition info from the USDA Food Database, which is most reliable.
Kim Smith
0Holy cow this was amazing!! THANK YOU FOR THIS RECIPE!!!
Leslie
0Fun recipe for my keto loving friends! And so EASY! Loved it!
Anne Lawton
0I love using my slow cooker all year long, and this is a delicious way to make chicken.
Hope
0I love how you can use this in so many different ways – it made such a great dip!
Zuzana
0I have just got Instant Pot and I am sure this recipe will work as well there. Can not wait to make it next weekend. Thanks a lot.
Megan Stevens
0Yum! I love the idea of serving this inside keto rolls for sandwiches!!
Lori Bender
0I can’t wait to try this recipe, going to wait for the bun recipe, it looks sooooo yummy!
paleoglutenfreeguy
0Wow, this looks amazing. And anything in the crockpot is so convenient. Love this idea!
Lori Simmons
0Could canned shredded chicken breast be used?
Maya | Wholesome Yum
0Hi Lori, You probably could, but wouldn’t need the slow cooker then. You’d just warm the cream cheese with the spices and mix with the shredded chicken. It would be similar, but probably less flavor than actually cooking the chicken together with everything.
Joni Gomes
0So easy and so so good! Great recipe thank you!
Raia Todd
0This is so delicious! Of course, how could it not be with cream cheese…
Ronald Hale
0Love Love Love this recipe!!! can’t wait for the hamburger bun recipe!
Brittany
0If this is 10 servings – how much is 1 serving (1 cup, etc) if I would to add this on my Fitness Pal. I’m still learning how to add recipes and add them to my diet on Fitness Pal
Maya | Wholesome Yum
0Hi Brittany, The serving size is in the recipe notes – it’s approximately 5 1/2 ounces, or 1/10 of entire recipe.
Jennie
0I love your recipes.
Tulipgirl333
0Hello!
I’m really excited to try this recipe but I have some family members who do not eat pork. Is there something I can substitute for the bacon? My portion will contain bacon cause bacon makes the world spin LOL
Thanks for your help in making this a wonderful dish for my non-pork eating family 🙂
Maya | Wholesome Yum
0Sure, you can skip the bacon altogether if you’d like, or use turkey bacon for other family members.
Lisa
0Looks great. Was the recipe for the low carb burger buns for this recipe posted yet? 🙂
Maya | Wholesome Yum
0Hi Lisa, Not yet but I’ll put a link to the project up in the post as soon as I can share! If you sign up for free emails you’ll also be notified when that happens. 🙂
Tina
0I would like the recipe for your hamburger buns!!! Those look amazing!!
Maya | Wholesome Yum
0Thank you so much, Tina! I’m really excited about them. I’ll post an update in this post as soon as I’m able to share! (You’ll also be notified if you’re on my email list – the form to sign up is above.)
Jennifer L. Erickson
0Can the leftovers of this recipe be put in the freezer?
Maya | Wholesome Yum
0Hi Jennifer, Yes, you can! I have a section covering this in the post above.
Lisa Scott
0This is a great recipe! One tip for shredding chicken, use your hand mixer!! I used to do it by using 2 forks and didn’t enjoy it and wouldn’t do recipes that called for shredding chicken until my hubby used the hand mixer! Now it takes seconds to do what used to take what felt like hours!! Now I’m doing all those shredded chicken recipes and loving them!!
Maya | Wholesome Yum
0Hi Lisa, Thank you! Great tip on the hand mixer!
Dumazrox
0This crack chicken is truly AWESOME! It’s filling and simply delish. Even tastes great cold. I made a two serving batch yesterday, and last night I made a full crock pot full of it. Is really great with bacon mixed in it and cheese on top. I will be eating this at least 4 times a month! I’m making my household a crack chicken Thursday, every though it may be a Tuesday or Saturday! It’s great every day! Thank so much. I’ll be trying other recipes too!
Maya | Wholesome Yum
0Haha, I love the idea of crack chicken Thursday! So glad you liked this so much!
Dumazrox
0I made this today. All I can honestly say about it is…. YUM! IT’S SO GOOD! Going to make some changes next time. I had bacon to put on top and cheese, but it was so good the way it was, I didn’t need anything else. Making a bigger batch tomorrow possibly adding some broccoli, cauliflower, carrots and onion. This dish will NOT disappoint you. It’s even good cold!
Brittany
0I understand the idea behind calling this “crack” chicken is that it’s so delicious, but is there a better word you could use to describe this dish? Just something to think about.
Maya | Wholesome Yum
0Hi Brittany, I completely understand and sympathize. I’m actually not the one that came up with the name. Like virtually any other dish, I simply call it by its most common name, so that people can find it easily.
Denny
0If you don’t like the name then don’t fix it.
Tayler Ross
0Ten minutes of prep time?? I am totally sold! This chicken looks so incredible!
Nellie Tracy
0LOVE crack chicken and LOVE this recipe!