Crock Pot Crack Chicken
Instructions
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Add chicken to the slow cooker after spraying the bottom with non-stick cooking spray. Cover with the ranch seasoning mix, then add cubes of cream cheese on top of the chicken.
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Place the lid on the slow cooker and cook on LOW for 5 1/2 hours without opening the lid during the cooking time (3 hours on HIGH works well in a pinch).
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Shred the chicken with 2 forks in the base of the slow cooker and mix well into the softened cream cheese.
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Stir in the bacon bits then about 1 ½ cups of the shredded cheddar cheese.
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Top with the remaining cheese and cover for about 10 minutes melt before serving if desired or just mix all cheese in.
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Eat on its own, on a bun, or enjoy over rice with green onions or extra bacon crumbles as garnishes!
Notes
You can serve the chicken with just about any side, instead of rice try over tortillas, lettuce wraps, mashed potatoes, cauliflower rice, or even sweet potatoes. Experiment and have fun with it!
Leftover crack chicken can be stored in the fridge for 2-3 days or in an airtight container in the freezer for 2-3 months.
Nutrition
Calories: 791kcal | Carbohydrates: 19g | Protein: 58g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 211mg | Sodium: 1711mg | Potassium: 745mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1438IU | Vitamin C: 3mg | Calcium: 387mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
