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Crack Chicken

This creamy, cheesy crack chicken is packed with ranch flavor and crispy bacon, making it perfect for busy weeknights and meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts
  • 16 oz cream cheese, softened 2 blocks (8 oz each)
  • 1 oz ranch seasoning mix 1 packet
  • 8 oz bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • ½ cup green onions, chopped
Optional Ingredients
  • minced garlic Optional
  • diced jalapeño Optional
  • smoked paprika Optional

Method
 

Cook the Chicken
  1. 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
  1. Mix shredded chicken with softened cream cheese and ranch seasoning until smooth and creamy.
Add Bacon & Cheese
  1. 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.

Notes

Soften cream cheese first for smooth mixing. Shred chicken while it’s warm for the best texture. Taste before serving as some ranch packets can be salty. Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 2 months. Reheat gently with a splash of milk or broth to keep it creamy.