If you love ranch flavored everything, you’re going to adore this classic crack chicken recipe! Made in the crockpot or in your oven, it’s a family favorite meal that is sure to please.
The best part? Not only is this fabulous chicken so easy to make, it’s so flexible! It’s wonderful when served as a traditional chicken entrée, as cocktail sandwiches, as a dip, or even tossed with pasta.
There’s so many ways to serve it, and it’s such a great family dinner to keep in your back pocket. I know you’re going to enjoy this one!
This is one of those iconic recipes that I can’t believe I’ve never shared here before. When you shred it for sandwiches or dips, t’s awesome for tailgates, Super Bowl, and all kinds of game day events.
In fact, it’s great for any day of the week. Serve it as a classic plated chicken breast, or shred it to serve with your family’s favorite type of sandwich bread.
We love cocktail rolls for this delicious chicken when we serve it as sandwiches. However, it’s also great when served as whole chicken tenders, with a traditional roasted veggie on the side, or your favorite salad.
Today, I’m going to show you just how easy it is to make this famous crack chicken. It’s so simple to customize, too – just add your favorite toppings and you’re ready to roll!
No matter which way you serve it, I think you’re going to love it as much as my family does. Let’s make it together!
Why You’ll Love this Crack Chicken
- So Easy to Make
- Packed with Protein
- Low Carb
- Gluten Free
- Bake or Crockpot
- Family Friendly!
Ingredients and Substitutions
- Boneless Skinless Chicken Breasts – De-thawed, any fat removed, and (if you’re baking instead of doing the crockpot) pounded to an even thickness. You can also use chicken tenders instead.
- Ranch Seasoning – Choose your favorite ranch seasoning brand, or make your own homemade ranch seasoning.
- Cream Cheese, room temperature
To Garnish
- Cheddar cheese – shredded
- Bacon – cooked and crumbled
- Green onions – chopped
Variations
- Choose your favorite type of cheese.
- A little hot sauce or buffalo sauce is a great way to add heat to this dish. Add one teaspoon, or to your preference.
- Try this recipe with Fiesta Ranch seasoning instead.
- Add diced chilies or jalapenos for extra spice!
Slow Cooker Instructions
- In a slow cooker, add chicken breasts or tenders so they do not overlap. Sprinkle with ranch seasoning and cover in cream cheese. Cover and cook on high for 4 hours or 6 hours on low.
- Leave tenders whole to serve plated, or shred, and top with bacon, cheese and green onions. Serve as a dip, toss with pasta or serve on cocktail buns.
Oven Instructions
- Preheat oven to 400°F. Grease a large baking dish (9×13).
- Pound chicken breasts or tenders to same thickness. Place in baking dish so they do not overlap.
- Sprinkle chicken with ranch seasoning. Spread cream cheese on top. Sprinkle with shredded cheddar, and bacon.
- Bake 20-25 minutes (depending on thickness of chicken breasts) or until internal temperature of chicken reaches 165°F. Garnish with green onions and serve.
Tips
- Use a meat tenderizer to pound the chicken if one side of the chicken is a lot thicker than the other side. This will help it cook more evenly if you’re making crack chicken in the oven.
- Don’t crowd the chicken – it’s important to give it space for even cooking.
- You may need to warm your cream cheese a little to make it spreadable – or, simply purchase a tub of spreadable cream cheese instead.
- Use this printable meat temperature chart to ensure doneness.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
This is a regional term that refers to a specific combination of ingredients: ranch seasoning, cheese, and bacon.
It’s great as a sandwich, and that’s probably the most popular form! However, it’s wonderful in a tortilla wrap, on a salad, served with pasta, and even as a dip!
If you’re using frozen chicken breasts in your slow cooker, they can release a lot more water as they defrost and cook. With that in mind, it’s best to use defrosted boneless skinless chicken breasts in this recipe.
Crack Chicken Serving Suggestions
For a wholesome, well rounded meal, serve this crack chicken with a side salad or one of your favorite veggie side dishes.
- Serve plated as whole chicken tenders or chicken breasts, with a side salad or veggies.
- Traditional, on a bun
- Serve over pasta
- As a dip with Crostini, chips, crackers or veggies
- Serve on a baked potato or baked sweet potato
- Serve it in a warm tortilla for Ranch Chicken Tacos
- Add it into a salad
- Try it in a chicken wrap
Don’t Skip These: If you love everything ranch, don’t miss my homemade ranch dip, and this classic ranch seasoning or fiesta ranch seasoning.
Dietary Considerations
- Gluten Free
- Nut Free
- Keto Friendly
- Whole 30 Friendly
How to Store
- At Room Temperature – This chicken can sit out for up to two hours while serving. If you’re serving from a crockpot, that can be a little longer.
- Refrigerate – You can refrigerate this crack chicken for up to 2-3 days.
- Freeze – Store this crack chicken (after shredding) in an airtight container for up to three months in the freezer.
Hungry for more easy recipes? Sign up for my free recipe club and have amazing recipes delivered directly to your inbox each week!
More Chicken
Crack Chicken
Ingredients
- 1.5 Pounds Boneless Skinless Chicken Breasts (or use chicken tenders instead)
- 3 Tablespoons Ranch Seasoning One Packet
- 8 Ounces Cream Cheese room temperature
To Garnish
- 1 Cup cheddar cheese shredded
- ½ Cup Bacon cooked and crumbled
- ¼ Cup green onions chopped
Instructions
Slow Cooker
- In a slow cooker, add chicken breasts or tenders so they do not overlap. Sprinkle with ranch seasoning and cover in cream cheese. Cover and cook on high for 4 hours or 6 hours on low.
- If desired, shred (or leave whole) and top with bacon, cheese and green onions. Serve as a dip, toss with pasta or serve on cocktail buns.
Oven
- Preheat oven to 400°F. Grease a large baking dish (9×13).
- Pound chicken breasts or tenders to same thickness. Place in baking dish so they do not overlap.
- Sprinkle chicken with ranch seasoning. Spread cream cheese on top. Sprinkle with shredded cheddar, and bacon.
- Bake 20 minutes or until internal temperature of chicken reaches 165°F. If desired, shred at this point. Or, garnish with green onions and serve as-is.
Julie’s Tips
Variations
- Choose your favorite type of cheese.
- A little hot sauce or buffalo sauce is a great way to add heat to this dish. Add one teaspoon, or to your preference.
- Try this recipe with Fiesta Ranch seasoning instead.
- Add diced chilies or jalapenos for extra spice!
Tips
- Use a meat tenderizer to pound the chicken if one side of the chicken is a lot thicker than the other side. This will help it cook more evenly if you’re making crack chicken in the oven.
- Don’t crowd the chicken – it’s important to give it space for even cooking.
- You may need to warm your cream cheese a little to make it spreadable – or, simply purchase a tub of spreadable cream cheese instead.
- Use this printable meat temperature chart to ensure doneness.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
How do you keep the cream cheese from curdling in the crockpot?
Anyone use cream of ‘soup’ and not cream cheese (I don’t care for cream cheese)…assuming it will have a thinner ‘sauce’ …serve over rice?
This sounds so fabulous. But how do you shred the chicken? Do you bake without the cheese and bacon, then shred? Then add the cheese and bacon, popping back in oven until cheese melts? I want to make this for my daughter’s Christmas Eve get together. Thanks in advance for giving clarity!
Hi Mary,
You shred the chicken after it’s baked. It makes great sandwiches! I hope you enjoy!
Julie