Crock Pot Crack Chicken
Crockpot recipes are my favorite, and they keep getting better with my crock pot crack chicken – made with ranch, bacon and cheese! It can be shredded or left as a whole and served over your favorite side dish such as pasta, rice or a baked potato.
Equipment
- Crock Pot
- Crock Pot Liners
Ingredients
- ⅛ cup chicken broth
- 1 pound chicken breast two pieces
- 3 tablespoons Ranch seasoning
- 1 tablespoon garlic powder
- ½ cup shredded lite Mexican cheese
- 6 slices fully cooked bacon
- 2 ounces ⅓ less fat cream cheese
- ¼ cup plain, nonfat Greek yogurt optional, for extra creaminess
Instructions
- Add ⅛ cup of water or chicken broth to the bottom of the crock pot, to keep the chicken moist.
- Place the chicken at the bottom. Then, top it with Ranch, garlic powder, half the shredded cheese, the bacon (I reserve some for garnishing), and the cream cheese.
- Place the lid on the crock pot and cook on low for two hours, until chicken is fully cooked.
- Once cooked, shred the chicken. You can do this right in the crock pot or in a separate bowl. Add the chicken back into the crock pot.
- Sprinkle with the remaining cheese and place the lid back on the crock pot. Let it cook, on high, for another five minutes, or until the cheese is melted.
- For extra creaminess, double the cream cheese used or add in ⅛-1/4 cup of yogurt or sour cream when shredding the chicken.