My sauce seems a little thin. What can I do?

If your sauce is thinner than you'd like, you can simply remove the lid from the crockpot for the last 20-30 minutes of cooking time. This will allow some of the excess liquid to evaporate and the sauce to thicken up perfectly.

Can I use low-fat cream cheese?

It is not recommended. Full-fat, block-style cream cheese provides the best rich flavor and creates a thick, creamy sauce that is less likely to break or become watery.

Can I make this Crack Chicken on the stove or in an Instant Pot?

Yes! For the Instant Pot: Sauté the chicken first, then add the other ingredients (except bacon and cheese) and cook on high pressure for 15 minutes. Do a natural release, then shred the chicken and stir in the bacon and cheese on the "sauté" setting until melted. For the Stovetop: Sauté chicken pieces in a Dutch oven, then add the other ingredients and simmer on low, covered, for 25-30 minutes until the chicken is tender enough to shred.

Crack Chicken: The #1 Ultimate Easy Crockpot Recipe for a Crowd

The Ultimate Crockpot Crack Chicken: Your Easiest 4th of July Dish Ever

An easy slow cooker recipe, also known as ‘Crack Chicken,’ this dish is creamy, savory, and rich. Boneless skinless chicken breasts are slow-cooked in a crockpot with cream cheese, ranch seasoning, butter, and chicken broth until tender. The chicken is then shredded and mixed back into the creamy sauce along with cooked, chopped bacon and shredded cheese until everything is melted and combined. It’s a versatile dish that can be served in various ways.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 3-4 hours (on high)
Total Time: 3 hours 15 minutes
Yield: 8-10 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

2 lbs boneless skinless chicken breast
12 oz cream cheese, at room temperature
2 garlic cloves, minced
2 Tbsp ranch powder
3 Tbsp unsalted butter
1/4 cup chicken broth
½ tsp salt
¼ tsp ground black pepper
8 oz bacon, cooked and chopped
1 1/2 cups shredded cheese

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Instructions

Place the chicken breasts, cream cheese, minced garlic, ranch powder, butter, chicken broth, salt, and black pepper into the crockpot.
Cover with the lid and cook on the HIGH setting for 3-4 hours or on the LOW setting for 6-7 hours.
Once cooked, remove the chicken from the crockpot. Using two forks, shred the chicken breast completely.
Return the shredded chicken to the crockpot. Add the cooked, chopped bacon and the shredded cheese.
Stir all the ingredients together until well mixed. Continue to heat for a few more minutes until the cheese is fully melted.
Serve as desired (e.g., on buns, as a dip, or over rice).

Notes

Using room temperature cream cheese will help it melt more evenly into the sauce.
The bacon should be pre-cooked and chopped before being added at the end of the cooking time.
This dish is very versatile and can be served as a dip with crackers, on slider buns for sandwiches, or over pasta or potatoes.

Nutrition

Serving Size: 1 serving (approx. 1 cup)
Calories: 500-600
Sugar: 2-4 g
Sodium: 900-1200 mg
Fat: 40-50 g
Saturated Fat: 20-28 g
Trans Fat: 0 g
Carbohydrates: 3-5 g
Fiber: 0 g
Protein: 35-45 g
Cholesterol: 150-180 mg

Find it online: https://cookupjoy.com/crack-chicken/