Addictive Cracked Chicken Crockpot
This insanely heavy cracked chicken crockpot meal requires basically zero prep work! Thick chicken breasts slow-cook in savory broth before being aggressively shredded and smothered in a glossy cream cheese, sharp cheddar, and crispy bacon sauce.
Ingredients
- 2 lbs boneless skinless chicken breasts (approx. 900g)
- 1/2 cup warm low-sodium chicken broth (approx. 120 ml)
- 1 packet dry ranch salad dressing mix roughly 1 ounce/28g, preferably unsalted
- 8 ounces full-fat cream cheese cut into small cubes and softened to room temperature (approx. 225g)
- 1 cup freshly grated sharp yellow cheddar cheese approx. 100g
- 6 slices thick smoked bacon fried crispy and finely chopped
- 1/4 cup fresh green onions scallions, thinly sliced
- 1 teaspoon fine garlic powder approx. 4g
- 1/2 teaspoon freshly cracked black pepper approx. 2g
Instructions
- Prep the Pot: Generously coat the entire inside of your cold ceramic slow cooker insert with non-stick cooking spray to prevent the heavy cheese from permanently burning onto the walls.
- Layer the Base: Place the thick, raw chicken breasts directly into the bottom of the cold machine in one single, flat layer. Pour the warm, low-sodium chicken broth directly over the raw meat.
- Season Aggressively: Tear open the dry ranch seasoning packet. Dump the entire powdery contents, along with the garlic powder and black pepper, heavily over the wet poultry.
- Add the Cream Cheese: Scatter your softened, room-temperature cream cheese cubes entirely over the heavily seasoned meat. Do not stir or attempt to mix the solid dairy into the wet broth.
- Cook Slow and Low: Place the heavy glass lid firmly onto your machine. Set the temperature to the LOW setting and let it cook completely undisturbed for exactly 4 hours.
- Shred the Meat: Use sturdy kitchen tongs to pull the blazing hot poultry entirely out of the boiling liquid and place it onto a dry cutting board. Use two heavy metal forks to aggressively tear the meat into thick, juicy chunks.
- Whisk the Sauce: Grab a metal whisk and vigorously beat the hot, melted cream cheese directly into the savory liquid left in the hot machine. Whisk fiercely until all grainy lumps disappear and you are left with a glossy, silky gravy.
- Combine and Garnish: Dump the thick, shredded meat immediately back into the violently hot cheese sauce. Toss heavily until fully smothered. Stir in the freshly grated cheddar cheese and crispy bacon shards. Garnish with sharp green onions and serve hot!
Notes
Temperature Shock: You absolutely must let the cream cheese soften to room temperature before tossing it in. Dropping freezing cold dairy into the machine will cause it to violently curdle and break.
Prevent Mushy Meat: Always pull the chicken out of the slow cooker to shred it on a dry board. Shredding it directly in the boiling liquid causes the meat to over-absorb moisture and turn into a terrible, powdery paste.
Craving More Slow Cooker Comfort? If you love incredibly rich, hands-off poultry dinners like this, you have to try my savory Crock Pot Marry Me Chicken next week!
Need a Fast Stovetop Alternative? If you forgot to turn the slow cooker on before work, pivot and make my blazing fast 20-minute Creamy Garlic Parmesan Pasta entirely on the stovetop instead.
Storage: Store completely cooled leftovers in an airtight glass container in the cold refrigerator for up to 4 days. Add a tiny splash of milk before microwaving so the heavy cheese sauce does not break apart into an oily mess. Do not freeze.