Slow Cooker Chicken Bacon Ranch Sandwiches (Crack Chicken)

Slow Cooker Chicken Bacon Ranch Sandwiches, also sometimes referred to as “crack chicken” are made with bacon, cream cheese, chicken, cheddar cheese and ranch seasonings and they’re a family favorite!

We love using our slow cooker during the fall and winter months because the food that it makes is always so comforting, like our favorite Ultimate Slow Cooker Pot Roast and Slow Cooker Brown Sugar Garlic Chicken which are family favorites.

Slow Cooker Crack Chicken SandwichesSlow Cooker Chicken Bacon Ranch Sandwiches

Crack Chicken may not be a term of endearment I’d use for this chicken but it is widely known by the name so we should at least mention it. Let’s refer to it here on out though at Chicken Bacon Ranch Sandwiches, which I don’t know about you but that makes my mouth water.

The process of making this recipe is pretty hands off and fairly similar to the one used in making Buffalo Chicken Dip. The chicken and cream cheese and cheese and seasonings are all added to the slow cooker ahead of time. The only thing you have to add to your sandwich separately is the extra cheddar if you’d like it and the crumbled bacon.

Side Note: I know we’d love a dump and go crockpot crack chicken recipe but there’s no version of this that tastes good where you add the bacon to the crockpot. Just either buy crumbles or know you’re going to cook it off before making the sandwiches for the best flavors.

Slow Cooker Crack Chicken

We love slow cooker sandwiches on the site, I’m sure you’ve probably seen them. Here’s some of our favorites!

HOW DO YOU MAKE PULLED chicken SANDWICHES IN THE SLOW COOKER? HERE ARE SOME GREAT TIPS!

  • Use skinless meat: Use skinless and boneless meat so you don’t have a lot of extra fat in the recipe.
  • Season well: Since you’re adding all the seasonings in here and liquid will be a part of the results you want to season really well. in this case your packet of seasoning does the job for you but in other recipes make sure to season aggressively.
  • Thicken your sauce in the slow cooker: If you’re adding sauce to your sandwiches, warmed sauce is infinitely more delicious that cold bottled sauce and the meat will stay moist in the slow cooker with the added sauce. In this case the sauce the sauce comes with the recipe, but in general be sure to manage your liquids in the slow cooker.

Crockpot Crack Chicken

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Slow Cooker Chicken Bacon Ranch Sandwiches

Slow Cooker Chicken Bacon Ranch Sandwiches, also sometimes referred to as "crack chicken" are made with bacon, cream cheese, chicken, cheddar cheese and ranch seasonings and they're a family favorite!
Yield 8 sandwiches
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Sandwich
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3 chicken breasts boneless skinless
  • 16 ounces cream cheese 2 boxes
  • 1 packet ranch seasoning
  • 1 cup cheddar cheese
  • 1 teaspoon garlic powder
  • 8 slices bacon crumbled
  • 8 slices cheddar cheese
  • 8 hoagie rolls

Instructions

  • Add the chicken, cream cheese, ranch seasoning, cheddar cheese and garlic powder to a slow cooker and cook on low for 7-8 hours or on high for 3-4 hours.
  • Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon.

Nutrition

Calories: 508kcal | Carbohydrates: 3g | Protein: 33g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 163mg | Sodium: 846mg | Potassium: 533mg | Sugar: 1g | Vitamin A: 935IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 1mg
Keyword: bacon, cheese, chicken, Slow Cooker Chicken Bacon Ranch Sandwiches

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. How about giving a little more direction. Do you put the cream cheese block in whole? No mention of bacon in directions. Gobs of cream cheese were too much.

  2. This was a HIT!!!! Definitely will be making it again!! I did add 1/2 cup of chicken broth, only used 14oz of cream cheese and added the cup of cheddar cheese once done. Delicious! Thank you for sharing!!!!

  3. What a waste of perfectly good ingredients. The chicken did not create enough liquid to keep it moist. Chicken broth should have been added. The cheese should be added at the end. It hardened onto the crockpot and actually burned. I threw it away.

  4. We have a dairy allergy in my family. Do you think this would be ok with vegan cream cheese and no ranch seasoning while cooking? After we took a portion out, we could add the ranch seasoning and cheddar cheese. What do you think?

    1. Hi! We have a dairy allergy too. We use the Violife vegan cream cheese and cheddar cheese. And we use a homemade dairy free Whole 30 Ranch mix recipe from the pinning mama website. It is delicious and loved by people who typically eat dairy too.

    2. I have a dairy allergy and use lactose free everything with with it. I also use gluten free bun for myself and regular buns for my family.

  5. Was a bit to wet for me. I took it from the crock pot and put it in the oven to dry out a little. Kept the sauce to pour over the meat but I don’t like the chic. so mushy. Tasted good though!

  6. I haven’t tried this recipe but sounds delicious, instead of making it a sandwich I’m going to put it over Angel hair pasta, it sounds perfect for a Entree, I’ll let You know how it turns out
    Thank You for Great Recipe

  7. I have been absent for a while, but now I remember why I used to love this web site. Thank you, I will try and check back more often. How frequently you update your web site?

  8. My picky 3 year old loves it!
    After Reading the comments and I chose to only do one package of cream cheese I’m glad I did . I feel like if I did two it would have overpowered everything else. And I also added half a cup of vegetable stock and cooked on high for four hours. it seemed a little watery till I shredded the chicken and mixed it all back in and then I ended up needing a couple splashes of milk to loosen it back up to the perfect consistency . I topped it with bacon on a hoagie roll and it was amazing! Toddler approved!

  9. This failed MISERABLY. I followed the recipe exactly, came home, timer was done, went to shred the chicken and opened it to a horrible dry mess. Cream cheese never melted, looks like tofu, chicken breast so dry I wouldn’t feed it to any living thing. Was in slow cooker on high for 3 hours and warm for 30 minutes. So disappointing as I’ve made crack chicken from other recipes before

    1. Hi! I am so sorry you didn’t enjoy it, that is VERY odd that in that amount of time the cream cheese didn’t melt.

  10. I made this for dinner tonight and it was not a hit unfortunately. I think maybe too much cream cheese for my taste. It resembled a dip instead!

    1. My family prefers it with one 8 oz cream cheese. I just stir in a little whipped cream cheese at the end if I think it needs more but usually one 8 oz block is good for us.

    1. It automatically calculates with the ingredient list. I’m sure you could find an online calculator to help figure it out with any substitutions. Good luck!

  11. What is the calorie count without the hoagie roll? Plus the Carb count is that with out the hoagie roll since the roll has to have more carbs in it then the dish itself?

    1. This nutritional facts include the hoagies roll but it looks like there’s a glitch in the program because the carbohydrates should read at 38g not 3g. I’ll have my developer look into it, thanks!

    1. I like it shredded so at the end of the cook time, I take two big forks and just shred the chicken while it’s still in the slow cooker.

  12. I must have missed something but do you take the chicken out at some point and shred it, or just cut slices when it’s finished cooking? Thnx

  13. Love this recipe. We call it Chicken Crack. I serve it on Hawaiian Sweet Hamburger or Slider Buns toasted.
    I also add 1 extra packet of ranch (my family loves ranch)
    1 can of cream of chicken soup
    2 dashed of Louisiana hot sauce
    Then they add more hot sauce if they want it.

  14. This really was crack chicken, super rich and delicious and surprisingly filling. Only thing we changed was using leftover sesame buns from another recipe of yours, and we decided to toast them in the leftover bacon grease

  15. This was so easy and good! I did take one persons advice and use 1 cup of sour cream instead of one cream cheese. The crumbled bacon make it delicious and worth the time! Thanks for this recipe!

    1. I will have to try and remake it this way. The cream cheese was a bit over powering for me.

  16. Do you think I could cook the bacon just a bit and then pop the bits into the slow cooker with the rest of the ingredients? Maybe an hour before finished? Something about the bacon mixed in sounds really yummy… Especially if you were doing it over pasta and not in a roll

  17. Got 2 thumbs up from the whole family. My husband mentioned that this would be amazing as an appetizer. And have toasted bread to dip in. So yummy!

  18. Is the calorie intake with hoagie rolls and how many cups is a serving size? Thank you for your help!

    1. Yes though it may need to be adjusted depending on the size of your roll. Each serving is around 1/2 cup. Enjoy!

  19. I see several comments about serving it with rice. Any thoughts on mixing in pasta, like a penne maybe, or is that a terrible idea?

    1. I’ve never tried it but I think it would be delicious! Try serving it over the pasta as a start.

    1. I haven’t tested it but I’m sure you might be able to find a similar recipe online using one and follow that as a guideline.

    2. I’ve had a friend make this and bring it into work on a potluck day, it was AMAZING!
      I was curious if you think cooking it on low for 10hrs would be okay… I work 10hr shifts and wouldn’t have time to stir it or anything until after that. Thanks in advance.

  20. I made this for a small family get together and it was a hit. If I made it again I would use half the amount of cream cheese. I love cream cheese but it was a bit rich, even for me. So easy! The texture was perfect..about like chicken salad. I thought it would be soupy as it cooked but it turned out great.

  21. Hi Sabrina, this was excellent, my whole family enjoyed them, even my son who is extremely picky. I made them just the way you recommended and turned out perfectly. Will be making them again.

    1. oh sorry and im in australia so i have to make my own ranch seasoning could you please tell me how many grams 1 pack of ranch seasoning is please? thanks again

    2. Maybe about 30 minutes longer but make sure not to overcrowd the slow cooker so you may need to use a larger one so that it cooks evenly. Good luck!

  22. Do you think I could make this Friday at home, put it in a container and heat it up Saturday in a crock pot?
    Headed out ice fishing with my family and like to have all my meals prepped and done just need to heat it.
    Thanks

  23. I am interested in making this today, but have a Nesco. What temperature should I bake this on since I do don’t have the crockpot “high” or “low” settings.

    1. I’ve never tried it so I’m not sure how that will turn out. The chicken will release some liquid when it’s cooking down so you don’t need to worry about adding additional liquids. I hope you decide to give it a try.

    2. If you add any more liquids to it, it will come out very soupy. The cream cheese breaks down and mixes with the juice from the chicken and creates the perfect consistency. Hope that helps 🙂

  24. I have made this a few times now and we all fight for the last drop!! This stuff is addictive and so yummy!! We’ve made sammies, used it on crackers like a dip, and served it over rice! I add a package of real bacon bits (like the salad topping kind) right in the mix then add more bacon slices on the sammies. I like to cook on high for 2 hrs and then switch to low for about 4 more hrs.

  25. While this is richer and saltier than we normally eat, it’s pretty tasty and makes for great leftovers. I tend to make this when my brothers-in-law are over, they love it and there is never anything leftover.

  26. Just awful. Cooked on low for 8 hours. Consistency and taste of salty, cheesy, burnt baby food. Not my cup of tea. Sorry.

  27. I forgot to take a picture before we started eating it. I needed to cook it longer than four hours on high. That’s okay because I was able to stir it to shred the chicken. This was amazing. The hoagie buns I got were smaller commercial ones and we have some left over. Worked out for the five of us. Thanks for the recipe. Delish!

  28. I made this with chicken breasts and actually left them whole. I used the sauce over top as an entrée and not as a sandwich. This was delicious! No changes for me! I just omitted the shredding and the roll. Breasts were totally tender and juicy! Thanks so much for sharing!

  29. This recipe sounds amazing! Do you know if there’s room in the crockpot to double the recipe? I have a large family to feed!

    1. I think as long as your slow cooker is at least a 6 qt you should be fine. You just don’t want it too overcrowded. You need room left for it to cook thoroughly. Good luck!

        1. You might need an additional 30 minutes but I would keep checking so it doesn’t dry out. Good luck!

  30. Sorry, I’m still confused about the cream cheese. 16 oz total or 32 oz total? I bought 16 and am ready to load the slow cooker but now I’m confused after reading all the reviews and don’t want to waste all my ingredients if I need to buy another 16 oz. Thanks for anyone’s help. Sounds yummy.

    1. So sorry for the confusion, I know it’s been a little all over the place!

      You are using 2 8oz boxes of cream cheese, for a total of 16 oz.

      Hope this turned out okay!

      1. Thank you for the clarification! I’ll be making it tomorrow and will let you know how it turns out. Looking forward to it!

  31. This was absolutely DELICIOUS!! I made mine with boneless, skinless chick thighs. Cooked in crockpot for 4.5 hrs on low and then I added REAL bacon. Gotta do that! So stir it up and the chicken will fall apart on its own. It would be great with rice. This is rich but very good!! We ate it as it was with rice and a veggie on the side! Thank you for this and it will be on our rotation! Oh, btw…I think it would be great as sliders or as a chip dip kind of thing.

    1. I’m about to. Im wondering if I should do the chicken alone with the seasonings and then add the cheese, or just go all in. I’m going to try high pressure for 20 minutes and a natural release.

  32. C’mon guys, this was so easy to make I can’t see how it didn’t turn out for some people. Just follow Sabrina’s instructions which is to add everything to the slow cooker except the bacon and cheese slices. Of course you have to shred the chicken in the end to serve, do you need to be told to do that??
    That being said, I found this recipe to be too rich for my palate although I’m sure others would love it. I had to serve it with dill pickle slices to cut the richness.
    Sabrina, thank you for your simple to prepare delicious recipes. I’ve made your rosemary chicken countless times and your chicken marsala is the bomb!

  33. At what point do you shred the chicken? How often do you stir the ingredients – is it just when everything is melted at the beginning? Thanks

  34. Pretty good! Made it last night and it turned out delicuious! The recipe didn’t say to shred the chicken but I assumed it to be the case and was perfect. My only addition was sliced green onions. I had a bunch left over from another recipe so I threw them in and it blended well!!

  35. this is so good! it lives up to its name! thank you for sharing it. the only thing i did different was use only half a pack of ranch because i cant stand much salt. I put it on onion rolls. perfect

  36. Thank you for the recipe. My family enjoyed it. I did freeze some of it, would you please tell me how do I thaw it. Also can this dish be warmed up. Please let me know. Thank you!!

    1. I would place it in the refigerator overnight to thaw. To warm back up, place it either in the microwave or on the stove top with a bit of water to help keep it moist. So glad you enjoyed it.

  37. I work long shifts , which means I would have to leave this in there for abt 11hrs. do you think this would be okay? What if I used half frozen chicken to make sure it doesn’t dry out?

    1. You don’t want to start with frozen because it’ll release too much liquid during the cooking process making it soupy. As far as being in the slow cooker for longer, as long as yours has a warm setting that it automatically switches to, you should be ok. Good luck!

  38. Made the Crack Chicken! OMG! It was so good! Perfect crockpot dinner. Just followed easy recipe, and even positioned everything in the pot like in the picture! Ha! Not necessary, I know! The chicken just falls apart while shredding! Perfect! Thank you, my family really enjoyed it. We served the hoagies with pickled jalapeños on the side, yum!

  39. I’ve made this several times, and my favorite modification so far is using a Frank’s red hot ranch dip packet instead of the standard ranch. I also lightly pre-cook the bacon and pop it into the slow cooker along with everything else. Although if you’re wanting to cut down on the extra salt and grease, perhaps this step is not for you.

  40. Made this for dinner tonight and let me tell you. It looks like slop and tastes like straight SIN! One hoagie and you’re full so the recipe is great for leftovers.

      1. Sabrina, what type of cheddar cheese do you use in the crockpot? I used reduced fat shredded sharp cheddar and it all stuck together in one big clump. I couldn’t mix it in with the rest. Should I have used a different cheddar? Thank you for your help!

        1. You can use whatever cheese you prefer but just make sure to shred it yourself from a block. The pre-packaged shredded cheese tends to clump because of the added cellulose in it. Hope this helps for next time.

    1. You’ll want to use completely thawed chicken for this recipe otherwise it’ll release too much liquid while cooking.

      1. I just made this and used partially frozen chicken and it turned out super great! Awesome recipe and so easy! Thanks for posting! I topped with banana pepper rings and sliced tomatoes. So yummy!

  41. The only problem I always find with America recipes is the amount of weirdly named food items only found in the US, I mean we have no idea what a hoagie roll is. When we do recipes with things we know are uniquely kiwi we put what equivalence u can use next to it. Americans seem to think the rest of the world should know and we don’t.

    1. Hoagie buns are a “chewier” version of hamburger buns. You can use any bread you like. My favorite is Italian bread browned in a little butter on both sides, YUM!!!

    2. Kind of sounds the same with other cultures and parts of the world. We (Americans) clearly don’t know every single item of food out there either. Google is a great resource and so are friends ?

  42. This was easy to make. For some reason mine came out really salty. I didn’t add extra salt. Not sure of the issue. I will try it again with less cheddar.

    1. Make sure to use “salad dressing” mix, not Ranch powder to make Ranch “dip” as it is much saltier. I’d suggest using Colby or Colby/Jack cheese as it’s not nearly as strong as cheddar.

    2. I believe it’s the Ranch Dressing that makes it salty. If you are using the powdered packet, you may just try bottled dressing instead.

  43. Hi, Thank you for posting this recipe. I’m looking forward to making it. I am hoping you can clarify the amount of cream cheese though. I’ve read through the comments and it still seems like conflicting answers. Am I supposed to use 2 8oz boxes (for a total of 16oz) or is it 2 16oz packages (for a total of 32oz)? Thank you!

    1. You’ll want to use a total of 16 ounces of cream cheese (2 8 oz boxes). Hope this clears up the confusion.

  44. I added all the ingredients just like in the picture but it was too dry and the cheese was starting to stick, so I had to add water to save it. I keep checking on it and stirring it… hopefully it will still be good!

  45. I just made this and is wonderful, I can’t believe some of the ‘stupid’ remarks simply because they screw up they blame you yet you graciously answer without being the least bit snarky, Bless you,

  46. Although we figured it out, it would be nice to tell folks that one has to shred the chicken afterwards before serving to be able to serve 8 people. Just saying.

    1. Wow. Common sense has become extinct! How would you serve it if ya didn’t stir it up, hence shredding the chicken at the same time because it is SUPER tender. Not to me to mention the fact that the pictures clearly show the chicken as shredded. And my 14 yo made this for us and had No trouble and no problem following this recipe and hers turned out perfect.

  47. I’m making this right now.. you should be more clear when writing a recipe. I only used 16 oz of cream cheese because that’s what you put down to use. I just read through all the comments after coming home to find a watery mess. Also I didn’t have my husband mix the ingredients because you did not add that step in. There is a lot of water in the pot right now and we still have an hour left to go. I used thawed chicken that hadn’t been frozen. I turned it up to high for the last hour to see if that helps. But now that its cooking I am not excited to eat this dish. It looks awful in the pot. I will comment back with taste once its it’s done.. Pray for my taste buds!!

        1. Some of you people are definitely novice cooks and need your hands held to complete what is an easy recipe. The one picture clearly shows there are two regular sized bricks of cream cheese and obviously the final product is shredded. Stop whining and apply common sense! This is delicious! We have made it many times now. Today, my ten year old made it…that’s right! A KID made it. 😉

          1. Awesome response. And spot on! I too love this recipe and am making for dinner tonight. I have no idea what some of these people are complaint or talking about.

          2. I couldn’t agree more. People are so rude and unable to think for themselves before spouting off. But hey! Don’t worry about offending anyone.

          3. I think some of these folks are being asses on purpose ….I hope no one who cooks, is as ‘dumb’ as they appear to be. 😉

  48. Gave it a low calorie twist by using fat free cream cheese. Couldn’t find ranch seasoning so went for buffalo ranch seasoning, and will be adding some caramelized onion into it. Hope it’ll turn out delicious!

  49. I prepared this exactly as the recipe was written. It was dry, and vouldn’t Understand that because of all the cheese. It was not really good at all. Would not make it again.

    1. I’m so sorry you didn’t enjoy it. I’m not sure why it would be dry either. Maybe your slow cooker runs hotter than mine so that might have been what caused it.

  50. This was so easy and absolutely delicious! It was a great Friday treat for my husband and I. I followed the recipe exactly and I would say it was a tad too salty. Must be the ranch seasoning packages. Still yummy!

    1. I used thawed chicken for this recipe. It sounds like maybe your slow cooker runs hot and that’s what allowed it to burn. I’m so sorry that happened.

  51. So easy and delicious! When my husband asked what we were having for dinner I answered- “crack chicken”. He asked why that name. I said “you’ll see”. When he finally came up for air he said-“yup- I get it. I totally get it”. We skipped the bacon- rich and creamy sandwiches and the family is already claiming leftovers for tomorrow. I bet it will taste even better after a full night of resting. What am I saying? It’s not possible!

    1. How to I deal with all the condensation that it leaves behind? I wanna make this again. But the first time I did I have to much condensation…..

      1. The last half hour you could always place a tea towel over it and then put the lid back on or even crack the lid a bit to help remove it. Also, make sure your chicken is completely thawed before placing them into the slow cooker. Hope this helps!

  52. We couldn’t find any ranch seasoning so we used creamy garlic seasoning. It tasted amazing, however seems like more of a dip than something you’d put on a sandwich(which is what we plan to do with the leftovers). We only used 16oz of cream cheese because the way the recipe is listed makes it seem that that’s all is needed, however you need 32oz. This didn’t affect it at all. I feel 32oz would be way too much. All in all, it tasted amazing! We will make it again, just not to put on bread/ in a sandwich!

  53. This looks really interesting and the calorie count is not bad, served with raw veggies on the side.
    I have not made this recipe yet. Shopping tomorrow for ingredients and will get back about taste and cooking experience.

  54. I’m going to be making this tonight. What else can it be served with other then just as a sandwich? Or is the sandwich the best way to go?

    1. If you want to cut the recipe in half, the cook time would still be the same but you would need to use a smaller slow cooker to ensure it doesn’t dry out.

    1. You can try Slow Cooker Apricot Chicken recipe. It does have a 1/2 teaspoon of Kosher salt but feel free to omit it. Hope this helps!

  55. Delicious! I did a little modification to the recipe. I added 2 cans of green chiles and maybe 1/4 c. Texas Pete hot sauce. I took my wire whip, and was able to shred the chicken while in the crock pot. I didn’t add the bacon, simply because I didn’t want to take the time to cook it. I’m sure the bacon makes it even better!! And, since eating Keto, I ate it without the bread.

  56. Hi! We tried this tonight and everyone thoroughly enjoyed it. At first I thought my cream cheese had curdled as someone else had mentioned in the comments. I just continued to mix everything really well and it was fine! I don’t actually remember ever cooking with cream cheese so maybe it is inexperience that caused me to think it curdled? Oh well.

    We followed the directions except we didn’t add the bacon on top. (They couldn’t wait for it to finish cooking! Ha!)

    It was really great! Thank you so much for sharing. I’m going to be sure to check out your other recipes as well!

  57. I have a question. I can’t seem to find ranch packets anywhere. Can I substitute with hidden valley ranch dressing? If so how much? Recipe looks delish

  58. It says 16 ounces of cream cheese 2 boxes. Is that total 16 ounces or two 16ounce boxes? I bought two 16 ounce boxes I wasn’t sure if I use both or just one because one is 16. Thanks!

      1. On May 9th, 2019, you replied that you’d want to use 2 8oz boxes for 16oz total. Which is it? Thanks! 🙂

        1. Oh no! I must not have had enough coffee before posting that. I’m so sorry. You want to use 2 16 oz boxes of cream cheese. Thanks for letting me know.

    1. I used a 6 qt for this recipe. If you cut the recipe in half, you’ll want to use a smaller slow cooker (maybe a 3-4 qt) so it doesn’t dry out. I hope you enjoy it!

  59. Looks delicious! Do the ingredients have to be mixed or does the chicken have to be flipped while cooking?

    1. You’ll want to mix it up prior to cooking. I just have separated out in the slow cooker to show you the ingredients. Enjoy!

  60. I just threw this into my crock pot for my picky eaters I really hope this is a hit…guess I will find out in 7to 8 hours…I will reply when it’s done.

    1. I’m not sure why there would be that much water in the bottom. Was your chicken completely thawed before putting them in the slow cooker?

  61. Hi there!
    I’m excited to try for dinner. I have a few questions…
    1) Can I use frozen chicken? Or does it need to be thawed?
    2) I have the Costco size container of ranch seasoning, about how much should I use to be equivalent to a package?

    Thank you!

    1. I’m so glad you’re going to try this recipe. You’ll want to make sure your chicken is completely thawed before placing in the slow cooker. If it’s not, it’ll add water which will make everything soupy. I would recommend using 2 tablespoons from the container to equal to 1 packet. Hope this helps! Enjoy!

  62. I sent this recipe to my nephew and his fiancée, who just moved into their first apartment. She is new to cooking and didn’t realize that you had to shred the cooked chicken and blend well with the other ingredients. ?.
    You’re a chef (and I’ve been cooking for years) so this was a no brainer for you and I, but please remember that some readers just arent kitchen savvy and will need the (sometimes very obvious) steps broken down for them.
    Also, the comments about using the term “crack” are ridiculous. It’s now part of the American vernacular meaning addictive. Lighten up. It’s not all about you. A chicken recipe has NOTHING to do with your addiction.
    That said, I can’t wait to try this recipe myself! ?

  63. Has anyone tried adding kernel sweet corn to this? I’m keto, but I’m making this for a pot luck and thought that might add a bit or extra zip to it.

  64. I was so pumped to make this as it fit into my keto diet – I was even more pumped that I actually managed to get it going before leaving for work … unfortunately it was an epic fail and luckily the burnt disaster did not cause a house fire.

    Suggestion to add to recipe – use a liquid of some sort … I personally would use cream (keto) or even just low fat milk if I tried this again.

  65. This was so salty it was almost inedible- and I love salt! It reminded me s lot of buffalo chicken dip but unfortunately not as good. Great idea but will definitely tweak a lot if I make it again.

  66. This had a lot of good reviews so I was excited to try it, but I’m sorry to say I was disappointed. This comes out as mostly cream cheese sauce with a little shredded chicken in it…. it would be more appropriate as a dip than on a sandwich. On a sandwich it was pretty gross. On reading the comments I realized that a lot of people had posted 5 star reviews and then said they were “planning to make it.” Please don’t post reviews unless you have actually tried the recipe! This might have been okay with much less of the sauce, but I will probably not be making this again.

  67. Hi there! Whipped this up today and cooked over eight hours. I added some red onions at the end and used maple bacon which added a touch of sweet. Phenomenal recipe. I’ll look forward to trying more!

    1. Thanks for dropping by to let me know! I’m so glad you enjoyed it! Look forward to seeing you around the site.

    1. Yes, you could use a different seasoning packet or add your own seasoning but you’ll want to use something in it’s place. Enjoy!

  68. So I’m new to the whole crockpot thing, Please don’t laugh, but do you add the ingredients as pictured? OR do you stir it all together? Do I need to stir at all while cooking?

    1. That’s a valid question so don’t even worry. I kept most of the ingredients separate in the picutre just to show exactly what goes into the slow cooker but you can put the chicken on the botton and everything else evenly on top to cook. Once it’s done cooking, you can shred the chicken and combine with all the other ingredients in the slow cooker. Hope this helps!

  69. This is fantastic! Definitely shred the chicken once its cooked! I made it it with tater tots:)) thanks for sharing.

  70. If you’re slow cooking this, don’t you have to cook the chicken with water, like a LOT of water? I don’t see that in the recipe. I’d like to try this recipe, it sounds yummy, but afraid this will scorch before it cooks….

    1. You only need the ingredients in the recipe card. The chicken will cook down and release liquid too so don’t be scared about it scorching. Hope this helps to put your mind at ease.

      1. I added about 1/4 cup water after the first 2 hours because it was starting to burn around the edges and it still came out nice and thick. But 7-8hours on low is way too long. I turned the crockpot off after about 5-6 hours because there was burnt cheese all around the outside and the chicken was fully cooked and shreddable by then. Haven’t tried it yet but it smells amazing.

    1. Sorry to confuse you, I was referring to adding a sauce to your chicken if you decide to make your own pulled pork chicken recipe. Everything for this recipe is already in the slow cooker.

  71. Made this today. A bit on the salty and rich side. My 12 year old daughter had an issue with the texture. My husband suggested putting raw onions on it. Not sure I’ll make again.

  72. This recipe is delicious. I had one sandwich with the crockpot chicken mixture and then tried it as a dip with potato chips, and it was amazing. I’m thinking it would be really good with pita chips or crackers too!

    1. Oh no! Next time, try seaparting it into smaller pieces in the slow cooker so it melts quicker and smoother. Hope this helps!

  73. I am cooking this right now. I was cooking it on high but after an hour and a half I had to turn it to low because the bacon was sticking to the sides of the Crock-Pot and I felt like it was making the chicken cook too fast. I guess because there’s no liquids in it. It smells fabulous and hopefully it’ll turn out ok with turning the temp down.

  74. Hmmm, this was very rich and had no acid to cut it. I would say underwhelming. Very easy to make. And WAY too much cream cheese. Came out very soupy. I would never put that on a piece of bread, it wouldn’t stay….That being said, I had to add (for mine) pickled jalapeneos and served this over chicken bouillon rice for my family. Not sure I would make this again I am very sorry if my critique is too honest. But, I will say, as a soupy thing, perfect for keto, just needs leafy greens and an acid to cut that richness.

  75. It is no longer socially acceptable to reference the term “crack” with anything other than the dilema of drugs and drug addiction. While people think it’s “cutesy” to use the term “crack”, it serves no function other than being self-serving to the user. In today’s national epidemic of drug addiction, use of that term for anything other than that I have mentioned is insensitive, irresponsible, and offensive to this individuals struggling with drug addiction.

    1. Chill out TIBBS! Political correctness is ridiculous! Everyone knows ( except you apparently) that it is a jokey term for really delicious things. You being offended by the name of a sandwich let’s me know that I seriously need to pray for you! Great recipe!

    2. Crack chicken comes from the Amish.
      I am married to someone 5 years clean from crack. A chicken recipe doesn’t have anything to do with using, or temptation. Not something worth getting ones undies all in a bunch.

      1. Thank you! My God, people are so hypersensitive.
        PS- I made this recipe and ate it with cucumbers and celery, as I’m following a low-carb lifestyle, and it’s amazing. Thank you for the post!.

        For those using an InstantPot- 8 minutes on high with 10 minutes NPR

    1. That portion of the post is making recommendations on if you want to make your own pulled chicken recipe not this recipe. You can add whatever bottled sauce you like to chicken to create your own pulled chicken. Sorry for the confusion.

  76. I made this recipe and it said to make sure to season the chicken well. This turned out very salty. What do you mean by seasoning the chicken? It seems to me I didn’t need to do that at all.

    1. So sorry for the confusion. The tips above were meant to be a guideline when making a pulled chicken recipe of your own, not this particluar recipe.

  77. We are two adults and a 6 year old. How can I cut this recipe in half without throwing off flavor? Typically a direct ‘cut in half’ isn’t the best solution. Thanks!

    1. You’ll be able to cut in half if you use a smaller slow cooker. You wouldn’t want to use a full size one because there will be too much surface space not being used that will allow everything to dry out and even scorch. I always keep my eye out for sales as I use a lot of slow cookers for my recipes or even entertaining. You can find smaller ones for around $10. That would be my suggestion especially if you plan on halving future recipes. Hope this helps!

  78. How many pounds of chicken do you use? I see the receipe calls for three chicken breast, but would be very helpful to know how many pounds you typically use. Thanks so much.

      1. Thank you for asking that question (about the weight of 3 chicken breasts – they vary greatly), Carla – I was reading the comments to the bottom before I asked it – but you did and Sabrina answered and I’ll be trying this very soon! Thanks again ladies and Happy Holidays!

  79. I made this for my family. I only had one pack of cream cheese, plus I thought two would make it too thick. End result was very salty taste. Should have gotten another package of cream cheese. If I do it again, I will only add 1/2 the ranch pack, and choose a maple bacon.

    1. I haven’t tested it yet, but I would assume you could. You might be able to find an online recipe with similar ingredients to follow as a guideline.

  80. Do you think there would be a problem making this with lowfat cream cheese to lighten it up a bit? It sounds delicious but I am trying to lose a few (okay a bunch) lbs.

  81. Looks so good! I’m wondering if I could use one 8oz pack of cream cheese instead of 2. (Because thats what I had on hand)

  82. I use 4 large chicken breasts and 2 packets of fiesta ranch dressing and I use 2 containers of jalapeno cream cheese. Everybody loves it.

    1. I should’ve read your comment first. I’ll try this way next time, so far the original recipe is not a hit for us. The cream cheese is too much, too tart.

  83. i will be making this today … im excited when my husband gets off work it will be done so he dont have to cook …

  84. I make this every two weeks because everyone in my house loves it and co-workers enjoy my sharing the next day!
    I don’t use cheddar cheese just the cream cheese ranch chicken and bacon but it’s amazing … easy easy easy and the leftovers are even better and simple to reheat – we even eat it as a dip with chips or as a rollup

  85. Stop it Judy! That is very unkind to make those remarks. We have enough negativity in our country. If it offended you, simply click out of this site. And you are wrong, you are easily offended. Sabrina keep up the good work. I know you put your heart and soul into recipes. Wishing you and loved ones a Blessed Christmas.

    1. I’ve never tested it but I’m sure you could find a recipe online with similar ingredients that use one and follow that. In the new year, I’ll start to have pressure cooker recipes on the site….stay tuned. 🙂

  86. I love the recipe. But I have to ask why would anyone attach the name of a deadly drug to your recipe? I can’t imagine a child asking their mother to make “Crack” chicken for dinner. I get the concept of “it’s so good it’s addictive” To me the the association of a delicious recipe having the title of “Crack” is promoting this drug. No matter how innocent and funny this may sound, it’s not. I’m not one to be offended easily, to each his own. But when you are promoting a deadly drug like “Crack” please think about who is listening. It’s wrong. Please stop.

    1. Seriously!? Its just the name she came up with. If you dont like it you can call it something else. Stop being so offended by something that doesnt matter.

    2. I agree with you, Judy, I hate the term “crack” used for foods that are addicting. It would be just as easy to come up with a better name. However, in all fairness, the author did say she called it that because it is commonly known by that name, but that she preferred to call it something else in the rest of the post?

    3. Promoting a deadly drug? Are you kidding?! Who said you had to call it that around your kids, and most parents probably don’t anyway! I wouldn’t use the word either, but dont say she is promoting a deadly drug! Get real.

    4. Perhaps the use of “crack” is felt a lot deeper than we think. Addiction is a serious matter and deeply personal for many folk. I’m sure the writer of the post did not intend any harm, and seemingly Judy does not as well. Rather, Judy you seem very passionate that people consider the reality that haunts many, directly and indirectly. Unfortunately, for those who are not feeling the pain of addiction, they may not be sensitive to the effects of the language. I get that. Help us to understand by sharing how the word perhaps affects you or others. I do hope that you’re okay.

  87. So far this site is a massive hit! I made these sandwiches yesterday and all three of my kids love them. In fact when I got home from work my youngest and pickiest eater had already took a chunk out of one of the chicken breasts. He said it smelled so good he just wanted to try it and then grabbed a plate full. Luckily, the chicken had been cooking for over 6 hours so was all the way done! I also made the Easy Mongolian beef dish that I found here the night before and remarkably all three of my kids loved it! And to be honest that just doesn’t happen.
    So now I’ve just got back from the grocery store and got two more slow cooker meals lined up that I found on this site. My dinner rotations for the family have been in a rut the last couple of years, and your site has got me excited about cooking again. Thank you so much, Sabrina!

    1. You can’t see me but I’m doing a happy dance right now!! This just made my day!!
      So glad you’re loving the site, Sonja!

  88. Your recipe says “8 slices cheddar cheese”, but the images reflect shredded cheese. Can you please provide another measurement for the cheddar cheese? Say ‘ounces’ or ‘tablespoons’? The recipe looks tasty. Thanks.

        1. I haven’t tested it so I’m not sure. You might be able to find an online recipe using one with similar ingredients and follow that as a guideline. Sorry, hope that helps.

      1. I just cooked mine on the stove and it took ~1 hour. I would imagine you could do it in about 20 min on instapot

  89. This really looks good, but does it have to go on a hoagie? My husband doesn’t like to many carbs so he doesn’t eat bread can I just serve it regular and have sides with it?

  90. When adding ingredients..do you need to add any water to it at first so the chicken doesn’t burn in the pot?

    1. That was just a suggestion when making a basic pulled chicken recipe in the slow cooker. You can customize it and add your own bottled sauce to flavor it differently. Hope this clears up any confusion. 🙂

  91. I am in love with this site and go to it daily for ideas, love using the crock pot and your recipes are easy and so flavorful. Thank you! Made this for my teenage daughters and pals and they LOVED IT. Also made the smashed red potatoes which were delish! Thank you Sabrina!
    Shannon

  92. I don’t like to cook but I will use the cock pot. If you could send me some recipes I will use my cock pot all most very day (chicken, roast, beef ). Easy recipes please the Easyer the better. Yes am lazy to cook ??

    1. I have a serious love affair with my slow cookers so I totally get it! This site has a bunch of recipes that are exactly what you’re looking for!

  93. Hi, I’m from the UK. I have never even heard of this before, however it looks so nice and I want to make it for my family. What side dish would I serve it with?

    1. I would recommend roasting vegetables or my KFC potato wedges would make a delicious companion to this meal too. Enjoy!

      1. FYI.. in the UK, biscuits are cookies. Do not eat this with cookies.. unless they are dessert? I’d go with a salad or crunchy coleslaw. The UK has no real equivalent of American biscuits. Scones, although similar in appearance arent the same at all.

  94. Good day, Sabrina! As usual, you have just great recipes, every time I go to your blog I have a feeling like I’m back in cooking school 🙂
    Where do you get ideas for all these recipes?

  95. I love any kind of ranch recipe, especially with chicken. We so have to try this! Do you know if you can make it into a freezer meal?