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    Crack Chicken

    Yes, you heard it right. There is such a thing called Crack Chicken. In fact, it’s very popular. Why? It is as good as it looks. It’s creamy, cheesy, and deliciously addictive. See, that’s why the name… crack chicken! And it’s a super easy recipe to make, which is a huge bonus.

    This recipe only requires a handful of ingredients. And if you let that crockpot or even insta pot work for you, life couldn’t be easier. While it’s cooking on its own, you can just relax or do whatever else you want. When it’s ready, open the lid and just pause and drool for a minute! 🙂

    Only one hitch… Do NOT count calories for this one… Just enjoy… 🙂

    This might be one of the laziest recipes on GypsyPlate. It’s a “throw 5 ingredients in the crockpot” lazy recipe. When I’m ready to serve, I like to add a few extra garnishing for flavor. And let me tell you, there are so many ways to serve this dish!

    No wonder it quickly gained popularity among moms and bachelors alike. And if you look at the ingredients, you’ll see why it’s beloved by low carbers and keto followers.

    What is Crack Chicken?

    Any recipe or food with “crack” at the beginning of the name simply suggests it’s very addictive. Some super cheesy, creamy lusciousness.

    For example, crack dip (by the way, crack chicken has its origin in this dip). I have seen it all the time at potluck parties and get togethers.

    That dip made from cream cheese, ranch seasoning, bacon bits, cheddar and maybe mayo or sour cream. Something to keep on dipping your crackers in indefinitely.

    Well, some genius must have thought to add chicken into the mix. And just like that, crack chicken was born. Easy. No culinary expertise needed here.

    Ingredients Needed

    The first four are key ingredients to any crack chicken. After that you can take it wherever you fancy. For exact measurements, see the recipe card.

    • Cheese – When I whip up this dish, I always grab two kinds of cheese: cream cheese and cheddar. They give it that creamy, cheesy goodness that everyone loves.
    • Ranch seasoning – It gets that popular flavor from this seasoning. No other will do. 🙂
    • Bacon – Albeit it goes as a garnishing in the end. But it elevates the flavor in every single bite. You can use store bought bacon bits, but we don’t recommend them. It’s worth every bite to cook that bacon in a pan and crumble for garnishing. This would only take 10 extra minutes.
    • Chicken – Of course.

    Additional ingredients we are using today:

    • Chicken broth – This helps to make your crack chicken creamy rather than pasty.
    • Green onion – Thinly sliced, as garnishing.

    What Cut of Chicken to Use

    When I make crack chicken, I like to use boneless skinless chicken thighs. They’re my top choice because they’re so flavorful and tender. Saying that you can use chicken breast, if that’s what you like. Whichever way you prefer, boneless skinless cuts are the way to go for this recipe, as you don’t want bones or slimy skin in your crack chicken.

    How to Make Crockpot Crack Chicken

    I begin by placing the chicken in the crockpot and pouring in chicken broth. Next, I evenly sprinkle ranch seasoning over the chicken and add in diced cream cheese. Then, I cover the lid and let it cook on HIGH for 4 hours or LOW for 6-7 hours.… Yup, easy slow cooker recipe!!

    While it’s cooking, you can browse through our collections of favorite Crockpot Recipes and Keto Recipes.

    Some time during the day, I cook the bacon and crumble to sprinkle over the finished crack chicken later.

    Once cooked, I shred chicken with 2 forks right in the crock, no need to take it out to a plate to shred. That’s one less dish to wash later. Then I swirl it around with all the sauce.

    Time to add in shredded cheddar cheese and bacon bits. Then I cover again with the lid and cook until the cheese melts into cheddary goodness. Sprinkle on the green onions and it’s ready to dig in.

    Instant Pot Crack Chicken

    First, I add chopped bacon to the Instant Pot and set it to SAUTE mode. I cook it until it’s crisp and brown, then remove the bacon and any extra fat.

    Next, I pour in chicken broth, add the chicken, and sprinkle ranch seasoning over everything. I secure the pressure cooker lid, select MANUAL or PRESSURE COOK, and cook on high pressure for 15 minutes. After that, I let the pressure release naturally for 10 minutes before opening the lid and shredding the chicken with two forks.

    Then, I switch back to SAUTE mode and stir in the cream cheese until it melts and blends well. After that, I add the shredded cheddar cheese and bacon bits, cooking until the cheddar cheese melts a bit. Finally, I garnish with green onions and serve.

    Some Variations

    1. I usually use sharp cheddar cheese, but you can play with your cheese. Try Monterey Jack or pimento cheese.
    2. Sometimes I use flavored cream cheese instead of plain. Think jalapeno, garlic or herb cream cheese.
    3. Try some more add-ins, like spinach. Or try additional toppings like sautéed mushrooms, French fried onions, sun dried tomatoes or olives.
    4. I love to take my crack chicken to the next level by topping it with BBQ sauce. The combination of flavors is simply irresistible! Trust me, you’ll be amazed at how well the BBQ sauce complements the creamy and savory chicken.

    How to Serve Crack Chicken

    1. Serve it as crack chicken dip. It’s a sure shot winner at parties, pot lucks and get together. Dunk in crackers, tortilla chips, pretzels, carrots and celery sticks. Let them come.
    2. I also enjoy making sandwiches with the crack chicken. Toast some hamburger buns or pitas, then load them up with the shredded chicken. Sometimes I add a little hot sauce for extra flavor
    3. Another favorite is making grilled crack chicken sandwiches. Put the chicken between two slices of bread, butter the outside, and grill until golden brown and crispy.
    4. Wrapped in a tortilla or taco.
    5. It’s a great filling for quesadillas or crunchy wraps.
    6. Pasta & noodles. Stir fusilli or bow tie pasta with crack chicken and your wholesome dinner is DONE.
    7. Over good old white rice or mashed or baked potatoes.
    8. Stuff it in bell peppers and bake.
    9. Low carb options: Serve it over your favorite salad. Or heap it up over sautéed or steamed broccoli, asparagus or green beans… all yum. Have it over cauliflower fried rice or zoodles. Try it in lettuce wraps… Everything works with this crack chicken!

    Try them all, and let me know your favorite way to enjoy!

    Alpana’s Tips

    • Bacon Bits: For this recipe, I go for thick-cut bacon. It gives that hearty crunch that’s so good here.
    • Cream Cheese Softening: I always let the cream cheese soften at room temperature before adding it in. It makes it easier to melt and blend into the sauce smoothly.
    • Don’t Rush the Cooking Time: The magic happens over time. Whether you’re using a crock pot or Instant Pot, resist the urge to rush the cooking process. The slower the chicken cooks, the more tender and flavorful it becomes.
    • Garnish Generously: Don’t underestimate the power of garnish. Those diced scallions add a fresh crunch and a pop of color that makes the dish not only taste incredible but also look restaurant-worthy.

    Give this online sensation a try this week. Who doesn’t want an easy and lazy meal that is crackingly addictive? This crack chicken… make it for your family on busy weeknights and dig in whichever way you want!

    Are you my subscriber yet? If not it’s easy enough to fix it. 🙂 Fill in the form to get new delicious recipes coming your way. See ya again soon…

    Crack Chicken, on our Gypsy Plate… enjoy!

    More great slow cooker recipes:
    Greek Meatballs
    Barbacoa Pork
    Guinness Beef Stew
    Kalua Pork
    Ham Bone Soup
    Cuban Mojo Pork
    Swedish Meatballs
    Dublin Coddle

    Featured image for Crack Chicken post.

    Crack Chicken

    Yield: 6 servings
    Prep Time: 10 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 10 minutes

    This addictingly delicious Crack Chicken is loaded with creamy cheesy goodness. And it's topped with bacon. This easy recipe is equally great in the crockpot or instant pot.


    • 2 lbs chicken - boneless skinless thighs or breasts
    • 1 packet (1 oz) Ranch seasoning
    • 2 (8oz) blocks cream cheese
    • 6 strips bacon
    • ½ cup chicken broth
    • 1.5 cups cheddar cheese, shredded
    • 3 scallions, diced


    Crock pot method

    1. Add chicken and chicken broth into crock pot. Sprinkle ranch seasoning all over the chicken. Place cream cheese cubes over everything evenly. Close the lid and cook 4-5 hours on high or 6-7 on low.
    2. Cook the bacon crisp and crumble it to use later.
    3. Once chicken is cooked, remove lid and shred the chicken in crock pot itself with the help of 2 forks.
    4. Top with cheddar cheese and bacon. Replace lid and cook for a few minutes until cheese is melted.
    5. Garnish with diced scallion and serve.

    Instant pot method

    1. Add chopped bacon to the instant pot and set to SAUTE mode. Cook until crisp and brown. Remove bacon and any extra fat.
    2. Add in chicken broth, chicken and ranch seasoning. Secure lid. Select MANUAL or PRESSURE COOK and cook on high pressure for 15 minutes.
    3. Open the lid and shred the chicken with 2 forks. Switch IP to SAUTE mode again. Stir in cream cheese. Mix well till it melts. Add in shredded cheese and bacon and cook till cheddar melts.
    4. Switch off the IP. Garnish it with diced scallions


      1. Serve as a dip, in sandwiches, atop pasta or rice. For keto options, serve with zoodles or use a bell pepper stuffing.
      2. Soften the cream cheese at room temperature before adding it to the pot. This helps it melt more easily and blend smoothly into the sauce.
      3. Don't underestimate the power of garnish. Those diced scallions add a fresh crunch and a pop of color that makes the dish not only taste incredible but also look restaurant-worthy.
      4. Leftovers and Storing: You can actually double up this keto chicken recipe and save it for future meal options. It’s a great meal prep contender. This refrigerates well for 3-4 days in an airtight container. You can also freeze it in freezer bags or containers up to a couple of months.
        When ready to eat, simply thaw and reheat it in the microwave or oven.

    Nutrition Information
    Yield 6 Serving Size 1
    Amount Per Serving Calories 568Total Fat 38gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 20gCholesterol 215mgSodium 680mgCarbohydrates 2gFiber 0gSugar 1gProtein 52g

    Nutrition information calculated by Nutritionix.

    Did you make this recipe?

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    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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