Slow Cooker Crack Chicken (Printer-Friendly Version)
Creamy chicken layered with cheese, bacon, and rice for a hearty slow-cooked meal with rich flavors.
# Ingredients Needed:
→ Poultry
01 -
2 pounds boneless chicken breasts
→ Dairy & Cheese
02 -
225 grams cream cheese, softened
03 -
170 grams sharp cheddar cheese, shredded
→ Pantry
04 -
1-ounce ranch seasoning packet
05 -
10.5-ounce can cream of chicken soup
06 -
1½ cups uncooked long-grain white rice
07 -
3 cups low-sodium chicken broth
→ Meat
08 -
6 slices bacon, cooked until crispy and crumbled
→ Produce (Optional)
09 -
¼ cup fresh green onions, chopped
# Step-by-Step Directions:
01 -
Spray a 5-6 quart slow cooker with cooking spray to prevent sticking. Place chicken breasts in a single layer at the bottom, then evenly spread softened cream cheese over the chicken.
02 -
Sprinkle ranch seasoning packet evenly over the cream cheese layer, then cover with cream of chicken soup, spreading gently to cover.
03 -
Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken shreds easily with a fork.
04 -
Remove chicken from slow cooker and shred using two forks. Return shredded chicken to slow cooker and stir gently to combine with sauce.
05 -
Add uncooked rice and chicken broth to slow cooker. Stir well to ensure rice is submerged. Cover and cook on high for 30-45 minutes, stirring occasionally, until rice is tender and liquid mostly absorbed.
06 -
Stir in shredded cheddar cheese and crumbled bacon until cheese melts completely and mixture is creamy and cohesive.
07 -
Serve warm, optionally topped with reserved bacon crumbles and fresh green onions for contrast and color.
# Helpful Hints:
01 -
Use room temperature cream cheese to ensure smooth blending and avoid lumps.
02 -
Avoid frequent lid lifting during rice cooking to preserve steam and ensure proper texture.
03 -
Add rice only after chicken is fully cooked to prevent mushy texture.