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Get It NowThis crack chicken is one of my family’s all-time favorite slow cooker recipes. It’s incredibly creamy and cheesy, I always have the ingredients around, and it requires almost no hands-on time. I’ve been making it since 2019, but realized that some of my improvements over the years never made it to the blog. When I made this Crock Pot crack chicken recipe again recently, my daughter tried it on a gluten-free bun with a piece of butter lettuce and literally rolled her eyes back in delight. And so did I. If you’ve tried this recipe before, I hope you’ll make it with me again — it’s even better now!
Why You Need My Crack Chicken Recipe
- Creamy, herby, cheesy shredded chicken with bacon – All these comfort food ingredients make this crack chicken so addictive, hence the name! (For what it’s worth, I didn’t name it, but I can see why someone called it that.) And with my new cook time, the chicken is a lot more tender.
- Virtually no prep – This is truly the ultimate dump-it-all-in-the-Crock-Pot recipe. There are no separate bowls, no separate cooking, nothing. It takes me 5 minutes to get it going.
- Clean ingredients – Many crack chicken recipes use ranch seasoning mix packets, which are filled with artificial preservatives, starch, and sometimes even sugar. Mine simply combines common herbs and spices, similar to the ones in my homemade ranch dressing. So, it’s low carb, gluten-free, and just simple.
- So many ways to enjoy it – See my serving ideas below!
Ingredients & Substitutions
Here I explain the best ingredients for my crack chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken Breast – I mainly use this because I always have it, but have used boneless chicken thighs and they are even more juicy. You pick!
- Herbs & Spices – Dried parsley, dried dill, dried chives, garlic powder, onion powder, and black pepper. A few notes on these:
- Don’t add salt! The cheeses and bacon are already salty enough. You can always salt at the end, but I never need to.
- Yes, the seasoning amounts seem like a lot. I actually increased them from my older version. Trust me, this is how much you want!
- To substitute fresh herbs, triple the amounts. Yes, really.
- You can substitute 1/3 cup of my homemade ranch seasoning, but omit the salt when you make it — see above. I don’t recommend pre-made packets, which usually have salt (and artificial ingredients.
- I wouldn’t use ranch dressing here — the flavor isn’t strong enough, and because cooking crack chicken in the Crock Pot releases extra moisture and the result will be too watery.
- Cheeses – Cream cheese and cheddar cheese. Feel free to swap the cheddar with other types that melt well, such as pepper jack.
- Bacon – I usually cook bacon in the oven in advance for the week, but if you don’t have any cooked, you can air fry bacon or microwave bacon for this recipe quickly. I used to use bacon bits as a shortcut and you definitely can, but the flavor and texture is much better if you cook it yourself.
- Green Onions – I use just the green parts. Feel free to toss in the white parts, too.
How To Make Crack Chicken In The Crock Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the chicken. Place chicken breasts into the slow cooker in a single layer. Sprinkle with all the herbs and spices. Top with pieces of cream cheese.
- Slow cook until easy to shred. Shred the chicken with two forks, then stir with the cream cheese mixture at the bottom.
- Stir in the shredded cheddar, bacon, and green onions. I like to top this slow cooker crack chicken with a little extra for serving!
My Recipe Tips
- This crack chicken recipe is not spicy at all, but you can adjust the heat. Feel free to double or even triple the black pepper, or add a little cayenne pepper for a kick.
- When you add the cream cheese to the slow cooker, try to place it on top of the chicken and not on the bottom of the vessel. It melts more gently that way.
- While you can cook this recipe on high, low is better. In my testing, the chicken was noticeably more tender and less dry on the low setting.
- The chicken should shred effortlessly. If it’s tough, that’s a sign it’s either over or undercooked. I used to cook this Crock Pot crack chicken recipe for 6-8 hours on low, but have since learned that’s too long! It’s much better with the shorter times I have listed below.
- When you first start stirring, the cream cheese might not be fully smooth. This is normal! Keep stirring and it will become creamy – and even more so after you add the shredded cheese.
- If you want some chunks of chicken, stir every gently or use a folding motion. Otherwise this crack chicken typically leaves you with small shredded bits in a thick, creamy sauce – which I think is delicious.
- If needed, add salt to your taste at the end. I didn’t include it in the recipe because surprisingly, the cream cheese was salty enough for me.
- Reserve extra cheese, bacon and green onions for topping if you like. I did just bacon and green onions in my pictures here, but sometimes I melt more cheddar on top as well. If the cheese doesn’t melt on the warm setting, you can turn the Crock Pot to low again for 5-10 minutes.
- Want these flavors on whole chicken breasts instead? My bacon ranch chicken recipe is just that.
Serving Ideas
This crack chicken recipe comes out soft and creamy, almost like a dip. So, I’ve used it in a multitude of ways:
- Sandwiches & Wraps – Pile it onto your favorite hamburger buns, or wrap it in lettuce wraps for a lighter option. The buns pictured above are from my (first) Easy Keto Cookbook. My (second) Easy Keto Carboholics’ Cookbook has even better buns that are soft and airy, like real ones. I use regular ones for my kids. I served a simple green salad on the side this time, but my sugar-free coleslaw also pairs well.
- Serve as a dip – Sturdy veggies, like celery, carrots, or bell peppers, are perfect for scooping up crack chicken. You can also do this with baked tortilla chips, or spread it onto crackers.
- Casserole – When I have time, I roast broccoli or cauliflower while I have the crack chicken in the slow cooker. Fold them together in a baking dish, top with more cheese, and bake for something totally new. (This also works great with leftovers!)
- Noodles – This creamy sauce is so delicious mixed in with zucchini noodles, shirataki noodles, or spaghetti squash. Feel free to use your favorite pasta.
- Bowls – Pile the chicken over a base, like rice, cauliflower rice, or even roasted sweet potatoes.
Crack Chicken (Crock Pot Recipe)
Make my easy crack chicken recipe in the Crock Pot with just 5 minutes of prep! It's creamy, cheesy, and so addicting for the whole family.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Place the chicken breasts into a slow cooker in a single layer. Sprinkle dried herbs and spices on top.
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Arrange the pieces of cream cheese evenly over the chicken.
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Cook the chicken for 2-3 hours on high or 4-5 hours on low, until the chicken is easy to shred.
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Shred the chicken with two forks, and stir to mix with the cream cheese.
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Stir in the shredded cheddar, bacon, and green onions.
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If you like, sprinkle more shredded cheese on top, close the lid, and keep on warm for 5-10 minutes to melt. (This is optional.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: ~5 1/2 ounces, or 1/10 of the entire recipe
- Tips: Check out my recipe tips above to help you get the perfect creamy, tender texture (without dryness), how to know when it’s done, suggestions if you like it spicy, and more.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days. They reheat well, so you can serve them in the same ways I have listed above, but I’ve also turned them into soup by simply adding chicken broth and heating.
- Reheat: You can use the microwave, the stovetop, or even your slow cooker again. Add an extra splash of broth if it seems dry.
- Freeze: You can keep crack chicken in the freezer for up to 3 months. Just thaw in the refrigerator overnight and give it a stir after reheating. I like to portion it into these cubes.
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Crack Chicken (Crock Pot Recipe)
357 Comments
Denise
0Sounds good but do you think I could add some chicken or vegetable broth and then actually add vegetables like celery carrots green beans etc. and have it still work? I want a little creaminess but it doesn’t have to hold together to put on a bun. I will serve as a casserole. Thanks!
Wholesome Yum M
0Hi Denise, Yes that will work. Enjoy!
Jeanne Ortiz
0I so wanted to love this recipe – it had all my favorites … bacon, scallion, cream & cheddar cheeses … but it was quite bland and the texture was very off-putting. I had to quadruple the seasoning just to get a hint of flavor. The end product was thick with a weird gooey texture that stuck to my mouth like a gluey paste, yet it was also kind of grainy due to the chicken disintegrating when cooking time has been reached. I cooked on low, six of the 6-8 hrs recommended, but I think 3-4 hours on low would have worked better. Kind of bummed … it is a waste of all these ingredients I bought, and no one in my family will eat it. But, at least I tried it …. and I think I’ll just steer clear of ALL “crack chicken” recipes as they just may not be “my thing.”
Wholesome Yum M
0Hi Jeanne, I am sorry this recipe didn’t turn out as expected. The chicken cooks for a longer period of time so that it has a more shredded texture. If you prefer to try it with chunks or whole chicken breasts, that will work well too!
Brandie Jones
0I love the recipe however I don’t see mention of the bread, what kind of bread is being used?
Thank you!
Maya | Wholesome Yum
0Hi Brandie, The buns pictured are from my Easy Keto Cookbook. You can also browse my keto bread recipe index here for other ideas. The most popular one is the white keto bread recipe.
Sarah
0Great recipe! This tastes delicious! I didn’t have time to slow cook, so I pan fried my chicken breasts then cut them in half and arranged them in a casserole dish. Added all the recipe seasonings plus extra cream cheese, some sour cream, and crumbled mozzarella cheese. Layered the casserole pan with some broccoli and then the cheese mixture and covered with mozzarella cheese. Baked in the oven at 400 deg. until bubbly! Delicious!
Sandy Fairchild
016 ounces of cream cheese? Really? I just want to make sure.
Wholesome Yum M
0Hi Sandy, Yes 16 ounces is correct.
Erica Cowles
0Made this tonight and it was wonderful. I added some fresh garlic, ginger, dill and lemongrass and Boy! It was wonderful. I had some as a lettuce wrap and my husband added sriracha and had it as a dip. Wonderful!!
Mary
0Unfortunately this is really bland. It does come out creamy, but it’s not enough flavor. And maybe some broth would be good, not a lot. To make it more of dip. Definitely will make again, I’ll just add some stuff I know will flavor it up!
A.Phillips
0Can I throw frozen chicken in or should chicken be thawed/fresh?
Wholesome Yum M
0Hi A. Phillips, This is best made with thawed chicken.
peggy
0hi. I have this in the crockpot right now but I mistook my parsley for…I have no idea lol I think basil. I hope I didn’t ruin it. I’ll post after it’s done. Hopefully I’ll figure out which spice I added. Ugh
Dana
0Sounds delicious ! Can’t wait to try!
Nessa
0I am a full time student and a full time mom, recipes like these have helped me tremendously. Thank you. And of course, the meal was delicious and simple to follow with or without the video. Also, I am on a weight loss journey and your recipes have helped me in a very positive way, 20 pounds lost, 20 more to go. Again, Thank you.
Kristen
0This is very good! I did not add any extra broth and there was plenty of liquid from the chicken 🙂
Tricia
0Do you use any kind of broth? I imagine that the chicken would burn in the slow cooker without any liquid….
Wholesome Yum M
0Hi Tricia, No broth is necessary, as the chicken gives off a lot of its own moisture in the crock pot.
Maryann Shyken
0You need to add some chicken broth, 1/2 cup or more. I made it as listed and it was really dry. Most other crack recipes include some liquid. I thought it was odd.
Amy
0I just made it and it’s very moist not an ounce of dryness anywhere it turned very creamy!
Wholesome Yum M
0Hi Maryann, Thanks for the tip! My chicken actually released liquid during cooking, but feel free to add broth if you like.
Christa Rosales
0Do you know how you could make this in an instant pot?
Wholesome Yum M
0Hi Christa, Yes you can make this in your Instant Pot using the slow cooker function. If you wanted to pressure cook the chicken you can do that with these instructions and then proceed with the recipe as written. Once the chicken is cooked, the rest of the ingredients just need to be warmed through, so you can set the instant pot to slow cook on high until warm.
Tonya
0Looks delicious…can’t wait to try it.
Tasha Delaine
0Looks amazing, can’t wait to try this recipe.
Alice
0Can the leftovers of Crock-Pot Crack Chicken be frozen?
Wholesome Yum M
0Hi Alice, Yes you can freeze these leftovers. It keeps best in an airtight zip-top freezer bag.
Rebecca
0can you use fresh chives instead of dried chives?
Wholesome Yum M
0Hi Rebecca, Yes, that will work great!
Rey
0I’m really lazy. Would canned chicken work well in this recipe?
Wholesome Yum M
0Hi Rey, Yes you can use canned chicken. It won’t need to slow cook for long, just heat through.
Brook
0Buy chicken, rinse, and trim if you want. Don’t if you don’t want its not that much work…. yak to canned chicken.
Erin
0I’d like to make this into a soup. Do you think I could just add chicken broth after shredding the chicken? I’d like it to be a creamy/cheesy soup though, not a brothy one. Any suggestions?
Wholesome Yum M
0Hi Erin, To make a creamy soup, you’ll remove all the chicken to shred it and set aside, then add broth and cheese to the crockpot. Use a stick blender or whisk to incorporate the broth and cheese into a soup base. If it’s too watery for your taste, you can add a pinch of xanthan gum to thicken it. Once your soup has come together you can add your shredded chicken back in.
Bri
0Making for a party tomorrow where I have Keto and gluten free guests. This looks GF but can you please confirm? Thanks!!
Wholesome Yum M
0Hi Bri, Yes this recipe is gluten-free.
Kristi
0This recipe looks so good and creamy. Something the whole family would like. I’m terrible at using a crockpot but this recipe looks like something even I could make. Excited to give this recipe a try.
Madaline
0When it comes to try recipes I always head straight to the comments first to see if anyone actually made it. A lot of 5 star comments are typically from other bloggers saying “that looks delicious”. Luckily, this one had several real comments about the taste & execution (yay!), but not many on doubling, so there was some experimenting on my part.
I cook for 4 adults, 3 kids, & 3/4 of those adults need leftovers. I went with 4 pounds of chicken breasts, a packet & a half of ranch seasoning (I was short on time & had it on hand, next time I’ll measure out the ingredients here), & 16 oz of cream cheese. I also decided to throw in 1 cup of bone broth because I did not trust my crock pot to not burn the chicken. It cooked in 5 hours on low heat. I added the other half packet of seasoning when I added the shredded cheddar. Served over broccoli & was a huge hit with both the adults & kids.
Thank you!
Janie
0Any idea how this would turn out using lite cream cheese?
Wholesome Yum M
0Hi Janie, I think it would work fine with lite cream cheese.
Brandon
0Awesome recipe! I did some adjusting with this and found the perfect adjustments with this. When I put the chicken in the crock pot and add the chicken broth, I put in enough broth to submerge all of the chicken. This make it some of the most tender chicken you’ll ever eat! Cook for 4 hours on high in the crockpot and you’ll be amazed at how juicy the chicken is. I do make mine with the Ranch seasoning packet which i cannot conclude on whether or not it’s keto friendly. The packet is 1 gram carb per serving however it shows there’s 16 servings in the packet?? Little confused on this.
Wholesome Yum M
0Hi Brandon, The ranch packet is fine if that’s what you have, but there are a lot of unnecessary “extras” in the packet. Anti-caking agents, preservatives, maltodextrin, etc.
BigBearyFairy
0I expected a lot more flavor. Disappointing.
Wholesome Yum M
0Hi Big Bear Fairy, I’m sorry this did not turn out as you had hoped. You can adjust the spices, salt, and pepper to suit your taste.
meg
0Great recipe! It was easy to do and had loads of wonderful flavour. I served it with rice and a salad.
Sheila Lawrence
0Do you think I can use a Nesco roaster on low to make a large amount of this for a reception?
Wholesome Yum M
0Hi Sheila, Yes, I believe that would work as long as you don’t use the fan attachment. It would dry the dish out too much. Enjoy!
Kirsten Kaiser
0This dish was delicious! Finally, a keto dish that I will make again and again!
Rita
0Do you think leftover turkey can be used for this? I think I may experiment tomorrow!
Wholesome Yum M
0Hi Rita, Yes, turkey should be fantastic in this recipe!
Rita
0It was delicious with turkey! Since my turkey was cooked, I made it on the stovetop. Worked perfectly. Made lettuce boats!
Brenda
0Very good! I only used one package of cream cheese due to my texture issues. I did add hot sauce for more flavor! Served on potato slider rolls. I’m not Keto.
Kris
0Hi.
I just made this and it seems a little tart due to the cream cheese..Is there something I can to it or do less of next time? Thank you!!
Wholesome Yum M
0Hi Kris, If the cream cheese is overpowering for your pallet, you can do half and half cream cheese and sour cream. The final dish will be a bit more mild tasting.
Brent Colliver
0We tried ur recipe but it was way toooo much cream cheese that’s all we could taste seems like it should have been half the 16oz.
Maya | Wholesome Yum
0Hi Brent, This dish is typically heavy on the cream cheese but feel free to reduce it if that’s your preference. It will be more dry and less creamy, though.
Echidna
0I make this recipe about once a month, if not more. It’s a hit everywhere I go. A quick potluck type of recipe, lazy Sunday, get together, etc… Sometimes I add my own spin, or follow to a T. It’s always yummy, and so quick and easy. My type of recipe 😀
Sue
0I notice the calories per serving in description are less than the nutritional facts 214/346 . I am strict Keto . I am adding my cheese and bacon to each individual serving. Can you shed some light on what the full nutrition facts include?
Maya | Wholesome Yum
0Hi Sue, Sorry about the discrepancy, this had a different serving size at one point that wasn’t very reasonable. 346 is the correct number of calories for the currently listed serving size, 5.5 ounces.
Randy
0Wow! Crack chicken is right! This stuff is irresistible. I served it over roasted broccoli with some roasted butternut squash and Brussels sprouts on the side. I did add a packet of Ranch seasoning mix. To bump up the “keto factor” I added some shredded cheddar just before serving.
Ashlee Knapik
0I love this recipe! My question is, do you know how it would taste if I add ranch seasoning to it? Thanks!
Wholesome Yum A
0That would probably be great! Sounds a lot like my warm ranch crack dip recipe!
Kathi
0I’m confused. At one point, you mention in your nutritional info that the total net carbs is 5. The you show that it is 3. Which is it please??
Wholesome Yum M
0Hi Kathi. Each 5.5oz serving is 5 net carbs.
Lyn
0Could I omit the chives or replace with a different seasoning? Or will this alter the taste considerably?
Wholesome Yum M
0Hi Lyn, The flavor profile will be different without the chives, but it will still be good.
Chelsea Jurkowski
0This turned out amazing!
CA
0Where’s the ingredient list?
Wholesome Yum A
0Are you on an Apple device using Safari? You might have reader mode turned on, which makes ingredients in the recipe card disappear.
Helene
0I’m making this for tomorrow Sunday dinner. 2 teenage boys 3 adults. My daughter recommended it. I’m excited to try it. Should be plenty with sides. Boys big rice eaters so they should have plenty. I have veggie sides for us. Will send comments Monday
Nate
0How small are your servings? We made this and it feed a family of 5. It awesome meal and we all loved it! Might try to throw in some avocado as a side item next time.
Wholesome Yum A
0Hi Nate, this recipe serves 10, and there’s about 5 1/2 ounces in each serving.
KP
0I made this recipe last night. My husband and I both loved it, thank you! The narrative shows a 5.5 oz. serving size has 214 calories. Nutrition Facts show 346 calories and refer reader to recipe notes for serving size. Can you clarify, please?
Wholesome Yum M
0Hi KP, Great catch! It has been corrected. There are 346 calories in each 5.5 oz serving.
Breanna
0Looks amazing, I can’t wait to try this! But I have a question about the nutrition information. In your post you say each 5.5 oz serving has 214 calories, but in the recipe card it says each serving has 346 calories. Is that for a different serving size??
Wholesome Yum M
0Hi Breanna, a 5.5 oz serving has 364 calories. Thanks for double-checking!
Salma
0I haven’t tried this yet but it looks amazing. Is it okay to use uncooked frozen chicken thighs in the Crockpot? The other option would be to thaw them first in the oven for a bit.
Maya | Wholesome Yum
0Thank you, Salma! It’s not recommended to cook frozen chicken in the Crock Pot because it stays at a bacteria-friendly temperature for too long. Defrost it first – I haven’t tried doing so in the oven, I usually recommend in cold water or in the fridge overnight.
JP
0Tis looks absolutely amazing. Just bought an Instant Pot and was wonder how I could make this in it.
Nicole Bond
0I made this in my instapot tonight, cooked on high pressure for 40 mins with a natural pressure release. Perfect!
JD
0I didn’t take a picture but this was a WINNER!! The entire household enjoyed this meal and it’s so versatile – with celery, keto bread, large romaine lettuce leaf, a side veggie, etc. – I really LOVED this recipe.
Rochelle
0Hello, do you think it would drastically change the recipe if I put half the amount of cream cheese? My husband doesn’t like it too creamy. First time making! Thanks
Anne
0Made using half the cream cheese and still came out creamy and delicious.
Wholesome Yum
0I think that would still work, Rochelle. Let me know if you try it!
Diane
0It seems sort a dry, any suggestions? I am freezing for a camping trip.
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.
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.