# Crack Chicken, Creamy and Cheesy

Chicken breasts in a cream cheese and ranch sauce, shredded and finished with cheddar and bacon. About 347 calories and 26.5 g protein per serving.

 

 

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## Crack Chicken, Creamy and Cheesy

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

5

hours 

Chicken breasts in a cream cheese and ranch sauce, shredded and finished with cheddar and bacon. About 347 calories and 26.5 g protein per serving.

### Ingredients

- 2 lb boneless skinless chicken breasts
- 8 ounces cream cheese, cubed
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 green onions, sliced
- 6 sandwich rolls
- 1 cup extra shredded cheddar, for topping
- 1/4 cup ranch dressing, for drizzle

### Directions

- Place the chicken in the slow cooker.
- Sprinkle the ranch seasoning, garlic powder and pepper over the chicken.
- Dot the cream cheese cubes on top.
- Pour in the chicken broth.
- Cover and cook on LOW for 5 hours or on HIGH for 3 hours.
- Shred the chicken with [meat shredder claws](/go/amazon/?p=B09J746BHB) right in the pot.
- Stir until the cream cheese melts into a thick sauce.
- Fold in the cheddar and bacon.
- Spoon onto rolls and top with green onions and extra cheddar.

 

### Notes

 

Leave out the bacon for a lighter version. Greek yogurt can replace part of the cream cheese. Leftovers keep 4 days. Reheat with a splash of milk so the sauce stays creamy.

 

  

## Crack Chicken, creamy

 

Chicken breast shreds easily in the pot, and the cream cheese melts into a thick sauce. Ranch seasoning does the flavor work. Bacon and cheddar go in at the end so they stay distinct.

 

Shredding right in the pot keeps the juices.

 

## Swaps

 

Greek yogurt can replace some of the cream cheese. Turkey bacon is fine. Pepper jack adds heat.

 

Do not let the chicken cook past the card time. Breast gets dry.

 

## Serve and store

 

Spoon onto rolls, or serve over rice or baked potatoes. Reheat with a splash of milk so the sauce stays creamy. Keeps four days.

 

Serve it hot, since the sauce firms up as it cools. Green onions on top add a little freshness against the cheese.

 

## A mistake to skip

 

Shredding the chicken and then leaving it to sit in the liquid for hours. It gets stringy and the sauce turns thin. Shred, stir until the cream cheese melts, fold in the cheddar and bacon, and serve. A little extra broth fixes a thick sauce, and the rolls toast nicely under the broiler.