Crockpot Crack Chicken Recipe

INGREDIENTS

Spray the crock of a 6-quart crockpot with nonstick spray. Place the chicken breasts inside the crock. Pour the broth over the chicken, then sprinkle the ranch seasoning on top.1½ pounds boneless, skinless chicken breasts,½ cup low-sodium chicken broth,1 ounce ranch seasoning mix
Seal and cook on low for 4 hours.
When the chicken is cooked, use two forks to shred it in the broth.
Add the cubes of cream cheese, ½ cup of cheddar cheese, and the mozzarella cheese. Place the lid on the slow cooker, allowing the cheeses to melt in the residual heat for about 10 minutes.8 ounces cream cheese,1 cup shredded sharp cheddar cheese,½ cup shredded mozzarella cheese
Remove the lid and stir, then add in half of the bacon and half of the green onion. Stir well to combine. Sprinkle the remaining cheese and bacon on top of the mixture.8 ounces cooked bacon,½ cup sliced green onions
Place the lid back on the slow cooker for 5-10 more minutes, until the cheese is melted. Serve garnished with remaining green onions.

You can use boneless, skinless chicken thighs in place of breasts.
For a less creamy dip, reduce the chicken broth amount to ¼ cup. You can also use vegetable broth or water if you don’t have any chicken broth.
If you don’t have ranch seasoning on hand, try making homemade ranch seasoning!
While I prefer freshly shredded cheese, you can use the bagged stuff to save some prep time.
I like sharp cheddar, but you could also use Colby, Monterey Jack, or Swiss cheese.
For the best taste, I recommend using real crumbled cooked bacon, but you can use bacon bits in a pinch.
You can garnish this dish with fresh chives instead of green onions.
This crockpot crack chicken is super versatile. It can become a dip, a sandwich filling, or a pasta or salad topping. Try serving it over rice, mashed potatoes, or pasta; with dinner rolls; or on hamburger buns.
The best method for cooking this chicken is low and slow. I do not recommend cooking the dip on high, as it could very easily dry out!

Storage: Store crockpot crack chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.