Creamy crockpot crack chicken made with tender shredded chicken, ranch seasoning, crispy bacon, and melted cheese. Easy slow cooker comfort dinner.

Scale

2 lbs boneless skinless chicken breasts

12 oz cream cheese, softened

2 garlic cloves, minced

2 Tbsp ranch seasoning powder

3 Tbsp unsalted butter

1/4 cup chicken broth

1/2 tsp salt

1/4 tsp black pepper

8 oz cooked bacon, chopped

1 1/2 cups shredded cheese

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1. Place chicken, cream cheese, garlic, ranch seasoning, butter, broth, salt, and pepper into crockpot.

2. Cook on high for 3 to 4 hours or low for 6 to 7 hours until chicken reaches 165°F.

3. Remove chicken and shred with two forks.

4. Return shredded chicken to crockpot and add bacon and shredded cheese.

5. Stir and cook until cheese melts completely, then serve warm.

Ensure chicken reaches 165°F internal temperature.

Serve on buns, over pasta, or as a dip.

Store leftovers in airtight container for up to 4 days.