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.
¼cupplain, nonfat Greek yogurtoptional, 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.