This crack chicken recipe is creamy, cheesy, and packed with ranch flavor and crispy bacon. It’s easy to make, perfect for busy weeknights, and great for meal prep because it reheats really well.
Why Make This Recipe
This recipe uses simple ingredients but tastes like comfort food perfection. The chicken turns tender, the cream cheese makes everything creamy, and the bacon + cheddar take it over the top. It’s also super versatile — serve it in sandwiches, wraps, over rice, or as a dip.
How To Make Crack Chicken
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 2 blocks (8 oz each) cream cheese, softened
- 1 packet (1 oz) ranch seasoning mix
- 8 oz bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- ½ cup green onions, chopped
Optional: minced garlic, diced jalapeño, smoked paprika
Directions:
- Cook the chicken: Cook chicken until it reaches 165°F (74°C), then shred it while warm. (You can do this on the stovetop, slow cooker, or Instant Pot.)
- Make it creamy: Mix shredded chicken with softened cream cheese and ranch seasoning until smooth and creamy.
- Add bacon & cheese: Stir in most of the bacon, half the cheddar, and most of the green onions. Sprinkle remaining cheddar on top and cover until melted. Finish with remaining bacon and green onions.
Prep Time And Nutrition Facts
This recipe takes about 15 minutes to prep and about 25 minutes to cook (stovetop), making a total of about 40 minutes. It serves about 6, and each serving is around 520 calories (depending on portions).
How To Serve Crack Chicken
- In sandwich buns or slider rolls
- In wraps or lettuce wraps
- Over rice, pasta, or baked potatoes
- As a dip with chips or veggies
How To Store Crack Chicken
Store leftovers in an airtight container in the fridge for 3–4 days. Freeze for up to 2 months. Reheat gently with a splash of milk or broth to keep it creamy.
Tips To Make Crack Chicken
- Soften cream cheese first so it mixes smoothly.
- Shred chicken while it’s warm for the best texture.
- Taste before serving — some ranch packets are salty, so adjust if needed.
Health And Benefits Of This Recipe
This recipe is high in protein and very filling. You can make it lighter by using reduced-fat cream cheese, turkey bacon, or adding extra veggies like diced bell pepper.
Variation (If Any)
- Spicy: add jalapeño or red pepper flakes
- Keto: serve with cauliflower rice or lettuce wraps
- Lighter: use Neufchâtel cheese and turkey bacon
FAQs
- Why is it called crack chicken? Because it’s super addictive tasting — creamy, cheesy, and salty-satisfying.
- Can I use chicken thighs instead of breasts? Yes, thighs are even juicier.
- Can I make this in a slow cooker? Yes — cook chicken with ranch + cream cheese, then shred and mix.
- Can I make it in an Instant Pot? Yes, pressure cook the chicken, then stir in the cream cheese and other ingredients.
- Can I use rotisserie chicken? Yes — shred it and start at the mixing step.
- Is crack chicken spicy? Not unless you add jalapeño or red pepper flakes.
- How do I make it less salty? Use a low-sodium ranch mix (or homemade) and reduce bacon.
Crack Chicken
Ingredients
Method
- Cook chicken until it reaches 165°F (74°C), then shred it while warm. You can do this on the stovetop, slow cooker, or Instant Pot.
- Mix shredded chicken with softened cream cheese and ranch seasoning until smooth and creamy.
- Stir in most of the bacon, half the cheddar, and most of the green onions. Sprinkle remaining cheddar on top and cover until melted. Finish with remaining bacon and green onions.
