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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.
Instructions
[ See step photos See my tips ]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)
369 Comments
Michael Nolan
0Once you put in the shredded cheese bacon bits and green onions how long do you let it sit on warm for or is it just serve
Wholesome Yum M
0Hi Michael, There is no need to cook further, just stir in and serve.
Diana
0Good evening, I am currently cooking this recipe as we speak, and I just noticed that it does not call for salt. Our family does not eat pork, so I will not be putting bacon in it. Should I add salt at the end? Thank you!!! 🙂
Wholesome Yum M
0Hi Diana, Yes, you can add salt at the end to taste.
Nicole Willard
0Delicious! I also added some ranch powder, fried onions, dill, and bacon. Then, I slathered on garlic bread. It was SO good!
Jan
0Curious if peeps are eating this mainly hot? My young man says it wants it as a cold sandwich and I can’t decide if cold sounds gross or not ?
Wholesome Yum D
0Hi Jan, You can enjoy this either way!
Teresa Thomas
0Hi what is red in this recipe please . It looks delicious .
Wholesome Yum D
0Hi Teresa, I am not sure what you are referring to but maybe you are seeing the bacon bits.
Sabra
0This may have been the worst recipe I have ever made… I cook Keto and have used another recipe in the past and I vow to never use this one again as long as I live… do not waste your ingredients!
Kate
0I expected this to be as yummy as the ranch crack dip but it didn’t when I made it following this recipe exactly. I don’t know what it needs but I won’t be making it again as described.
Wholesome Yum M
0Hi Kate, Sorry this recipe didn’t suit your tastes. The two recipes are similar, but the Crack Chicken version has more cream cheese, so the flavors don’t carry through as strong. Feel free to adjust the seasonings in the recipe to closer mirror the Ranch Crack Dip.
Deb Hunt
0I made it for dinner tonight! It turned out too dry! What can I do so I can make the left over not so dry!
Wholesome Yum M
0Hi Deb, You can re-heat your chicken with a little bit of fat (like butter) and a small amount of chicken broth.
Jenn
0Can you add ranch seasoning?
Wholesome Yum M
0Hi Jenn, Yes, just be sure to pick a clean seasoning that doesn’t contain and non-keto ingredients or thickeners.
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.