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Slow Cooker Cream Cheese Crack Chicken

Tender shredded chicken bathed in a creamy ranch-and-cream-cheese sauce, finished with melted cheddar and green onions. Perfect for sandwiches, dips, or as a main dish.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts (or thighs) Chicken thighs can be used for moister results.
  • 1 packet ranch dressing mix Alternatively, use 2–3 tablespoons of homemade ranch seasoning.
  • 8 ounces cream cheese, softened Full-fat gives the creamiest texture.
  • 1 cup shredded cheddar cheese Sharp cheddar adds bite; pepper jack can be used for heat.
  • 1/2 cup cooked green onions Optional for garnish.

Method
 

Preparation
  1. Place the chicken breasts in an even layer in the bottom of the slow cooker.
  2. Sprinkle the ranch dressing mix evenly over the chicken. Pat lightly to adhere.
  3. Cut the softened cream cheese into cubes and scatter on top of the chicken and ranch.
Cooking
  1. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken reaches 165°F and pulls apart easily.
  2. Remove lid and shred the chicken directly in the pot using two forks. Stir until the cream cheese has melted into the juices.
  3. Sprinkle the shredded cheddar evenly over the hot chicken. Cover and let sit for 8–10 minutes for cheese to melt.
  4. Garnish with cooked green onions and serve warm.

Notes

Cool leftovers to room temperature before storing in an airtight container for 3–4 days. Can freeze in containers/bags for up to 3 months. Reheat gently with a splash of milk or broth.