After seeing so many slow cooker crack chicken recipes floating around on Pinterest, I knew I had to make my own….and it totally lived up to its name – so addicting! I know you’re going to love this new recipe, Friends.
Does anyone else love looking for new recipes ideas on Pinterest? I noticed a bunch of pins for “crack chicken” and had to find out more. After comparing a new few recipes I learned that most crack chicken recipes call for four simple ingredients: chicken breasts, dry ranch seasoning, cream cheese, and bacon. I mean, with those ingredients it’s easy to see why it’s addicting, right??
I decided to give the recipe my own spin by using my homemade dry ranch seasoning mix. It’s super delicious, healthy, and budget-friendly. (You can see all of my homemade spice mixes and sauces in this blog post.) I also used real bacon bits because I wanted to be able to freeze the recipe without any cooking ahead of time. If you have leftover bacon or a desire to cook your own – go for it! The olive oil and red wine vinegar add just a bit of liquid while cooking.
The final product was a creamy, flavorful, and simple dinner. I think this will be a winner with your whole family. Enjoy!Print
This recipe can be cooked fresh or assembled and frozen (raw) to cook later. Serve on hamburger buns with shredded cheddar cheese, extra bacon bits, and sliced green onions.
- 2 pounds boneless chicken breasts
- 1/2 cup real bacon bits (they’re bigger than the pieces)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon parsley
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dill
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 8oz cream cheese (not needed until day of cooking)
- Add all ingredients, except cream cheese, to crockpot and cook on “low” setting for 4-6 hours.
- Shred chicken and return to crockpot with cream cheese.
- Cook additional 5-10 minutes or until cream cheese warms and starts to melt. Mix everything in crockpot.
To Freeze and Cook Later
Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date. Add all ingredients except cream cheese and remove as much air as possible. Seal and freeze for up to three months.