Ingredients
3 cups cooked shredded chicken breast (about 1 to 1 1/4 pounds cooked)
8 ounces cream cheese, cut into cubes and softened slightly
1 (1-ounce) packet dry ranch seasoning mix
6 slices cooked bacon, crumbled
Directions
Prepare the slow cooker: Lightly spray the inside of your slow cooker with nonstick cooking spray or brush with a thin film of neutral oil. This helps keep the creamy sauce from sticking and makes cleanup easier.
Layer the ingredients: Add the shredded chicken breast to the slow cooker in an even layer. Scatter the cubed cream cheese over the top of the chicken, then sprinkle the dry ranch seasoning evenly over everything.
Start cooking: Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours, or on HIGH for about 1 to 1 1/2 hours. Because the chicken is already cooked, you’re mainly warming everything through and allowing the flavors to meld while the cream cheese melts into a smooth sauce.
Stir to combine: Once the cream cheese is fully melted and the mixture is hot and bubbly around the edges, give everything a thorough stir. Use a wooden spoon or spatula to fold the chicken and cream cheese together until you have a cohesive, creamy mixture. If it looks a bit thick, you can loosen it with a tablespoon or two of warm water, milk, or chicken broth.
Add the bacon: Stir in most of the crumbled bacon, reserving a small handful for garnish if you like. Taste and adjust the seasoning—depending on the ranch mix and bacon, you may not need extra salt, but a grind of black pepper can be nice.
Serve: Turn the slow cooker to WARM for serving. Top the crack chicken with the reserved bacon just before serving. Serve over rice, noodles, or in buns, or use as a filling for wraps or baked potatoes.
Variations & Tips
Because this recipe is so pared down, it’s a great canvas for small tweaks that suit your tastes or what you have on hand. If you’d like a bit more body and a looser, saucier texture, stir in 1/4 to 1/2 cup of warm chicken broth or a splash of milk at the end. For extra savoriness, a handful of shredded cheddar or Colby Jack melted in during the last 10 minutes of cooking is a popular addition. You can also introduce some freshness and color by folding in thinly sliced green onions, chopped parsley, or even a handful of baby spinach right before serving. If you prefer a little heat, add a pinch of cayenne, a few dashes of hot sauce, or some chopped pickled jalapeños. For a slightly lighter version, use Neufchâtel (1/3 less fat cream cheese) and turkey bacon; the texture will remain creamy, but the dish will be a bit less rich. Finally, if you want to make this ahead, the mixture reheats very well—store it in the refrigerator for up to 3 days and rewarm gently on the stovetop or in the slow cooker with a splash of broth to loosen it.