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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.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Crack Chicken (Crock Pot Recipe)
369 Comments
eileen stephenson
0I notice that I need to add some sort of liquid with this recipe, it appears that the ingredients are drying out. What would you success adding as a liquid? My chicken is not adding much liquid, as stated in previous comments.
Maya | Wholesome Yum
0Hi Eileen, If you find it’s drying out, you can add a little chicken broth.
Kimme
0Thank you for this suggestion. Just finally got around to trying this recipe (so many to try) last night and I did find it a little dry for me but that’s not uncommon for chicken breasts. I typically need some type of sauce or gravy for them. Because I had already finished cooking it, I ended up adding a drizzle of taco sauce overtop on my serving. It was wonderful. 🙂
Sarah
0So you don't put any liquid in with the chicken??
Maya | Wholesome Yum
0Hi Sarah, No, you don’t need any added liquid. The chicken does release some liquid as it cooks.
Jon
0Do you need to add broth or water to the crock pot?
Maya | Wholesome Yum
0Hi Jon, No, I don’t add any. The chicken releases some liquid as it slow cooks. The dish will be watery if you add extra liquid.
Laura
0Very tasty but very rich. I recommend serving with salad, another vegetable and pasta (chickpea pasta is what I served) since you’ll only want a small portion of chicken due to the richness of the dish.
Maya | Wholesome Yum
0Thanks for the feedback, Laura! I agree that this is a rich dish and those are good pairings for it.
Amy
0Tried this yesterday and it’s very easy and tasty! Great dinner and enough for leftovers as well. I added some olive oil for some additional flavor and made it low carb instead of keto by adding some peas.
Maya | Wholesome Yum
0I’m glad you liked it, Amy! Thanks for sharing your variation.
Linda
0There is something misssing in this recipe. Just kinda plain.
Kimme
0I had a bit of the same thought with my first couple of bites. Felt it was missing just ‘something’. I ended up using a drizzle of taco sauce on my serving (added 0.25nc for the brand I use) because I was also finding it just a touch dry. Not only did it moisturize it enough for me but it added that missing flavor component for me.
Maya | Wholesome Yum
0Hi Linda, Sorry to hear that it seemed plain to you. Feel free to increase the amount of seasonings next time if you like.
eileen stephenson
0This is anything but plain, sorry.
Ang
0Thank You so much for a yummy recipe, it’s a keeper!! We had it for dinner as a wrap and my family enjoyed it! Thanks for all you do!!
Denise Gibson
0This is another of your recipes I want to try! Can I double the batch and freeze half of it? Thanks and God bless!
Maya | Wholesome Yum
0Hi Denise, Yes, you can double it and freeze it.
Ellaine
0Would like to tell you thank you for all the wonderful recipes that you have sent to me. All. the detailed information that you include is very helpful! My slow cooker has finally gotten some use! EA on Long Island NY…
Maya | Wholesome Yum
0I’m so glad to hear that, Ellaine! Thank you so much, it means a lot. Hope you loved this one just as much as the others!
Deb
0Haven’t tried it yet but it looks great. Has anyone used frozen bone in chicken (remove bones when shredding)?
Maya | Wholesome Yum
0Hi Deb, I haven’t, but you definitely could. I do recommend thawing first for safety, though.
Jan McAfee
0This looks so good! A couple of questions – if I were using fresh herbs from my Aerogarden, how much would I use? Also, have you ever tried adding broccoli or some other veggie to it? I’m thinking broccoli might be yummy with the cheese.
Maya | Wholesome Yum
0Thank you, Jan! Triple the amount of herbs if you use fresh herbs instead of dried. I haven’t tried adding broccoli, but that sounds really good! I would add it in the last 30 minutes to an hour, so it doesn’t turn to mush. Let me know how it goes if you try it!
Laurie
0Delish!
Maya | Wholesome Yum
0Thank you, Laurie!
Kelly
0The best crack chicken recipe!
Kristin Burton
0Tried this recipe today! Had tried another that was not as good and definitely not as healthy. Loved this – and will put this into our meal rotation. Loved that there were no flavor packets required – so much better!
Debra
0We have a freezer full of our beef. Have you made this with beef? And if so what cut would you recommend? Thanks, Debra
Maya | Wholesome Yum
0Hi Debra, I haven’t done this with beef. Let me know how it goes if you give it a try!
Elaine OKeefe
0Can you use rotisserie chicken?
Maya | Wholesome Yum
0Hi Elaine, I don’t recommend using pre-cooked chicken because it won’t absorb the flavors will and will be overcooked after slow cooking.
Mary Stoelzing
0Hi, Maya, my crack chicken is currently cooking in the crockpot! I just want to confirm that the recipe calls for 2 TBSP dried parsley, not 2 tsp? When I mixed the spices together, 2 TBSP dried parsley seemed like a lot, so I’m hoping I did in fact use the correct amount. Thank you so much!
Wholesome Yum D
0Hi Mary, Yes, that is correct.
Jess W
0I just made this, I doubled it, cause it didn’t look like a lot. And I’m so glad I did!
It’s fantastic!!!
My husband is in the Army and has to lose some weight for an update Army LARP. So I’m doing to diet with him to make.it easier. My 2 year old even loves it.
Only question I have os what to do with it. I made some asparagus to eat with it but I still feel like it’s missing a side or something to pair with it. Any suggestions would be lovely
Maya | Wholesome Yum
0I’m so glad you and your family liked it, Jess! I have lots of serving ideas in the post above — there’s a whole section! 🙂
Emily
0Tasty and easy! My friends wanted the recipe too!
Ashley
0This recipe was super easy and smells incrediblewhile its cooking!
The flavor was great the way the recipe is.
It’s super rich, so you won’t want to eat it more than twice in a week.
If I were to do anything different, I would also add a 1/2 pack of ranch dressing mix(just the season packet ).
Sandy
0Sounds too thick. no liquid?
Wholesome Yum D
0Hi Sandy, Yes, that is correct.
Debbie
0All I can say is that this is, “Crack-a-licious!” I don’t have a slow cooker, so I cooked mine in a dutch oven in the oven at 325 degrees for three hours. Perfectly tender!