Classic Creamy Ranch Crack Chicken
This creamy ranch crack chicken recipe features tender shredded chicken, rich cream cheese, savory ranch seasoning, crispy bacon, and gooey cheddar cheese. Enjoy it as a delicious dip, sandwich filling, or a versatile main dish.
Equipment
- Slow cooker or Instant Pot or large pot
- Two forks
- Skillet
- Large bowl
- Oven-safe dish
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 8 oz cream cheese, softened
- 1 packet (1 oz) ranch seasoning mix
- 1 cup shredded cheddar cheese
- 6-8 bacon, cooked crisp and crumbled slices
- 1/4 cup chicken broth or milk optional, for creaminess
- Fresh chives or green onions, chopped for garnish
Instructions
Cooking Steps
- Cook chicken breasts or thighs until easily shredded using a method like a slow cooker (3-4 hours on low), Instant Pot (10-12 minutes high pressure), or boiling on the stovetop (20-25 minutes). Shred the cooked chicken with two forks.
- While the chicken cooks, fry bacon in a skillet until crispy. Remove bacon, drain on paper towels, and crumble.
- Combine shredded chicken, softened cream cheese, ranch seasoning, and half of the shredded cheddar cheese in a large bowl or slow cooker. Add chicken broth or milk if needed for desired creaminess.
- Transfer the mixture to an oven-safe dish or continue heating in the slow cooker. Top with remaining cheddar cheese and crumbled bacon.
- Bake at 350°F (175°C) for 10-15 minutes, or heat in a slow cooker on high for 30 minutes, until cheese is melted and bubbly. Garnish with fresh chives or green onions before serving.
Notes
For extra flavor, consider adding a pinch of garlic powder or onion powder to the chicken mixture. This dish is excellent as a dip with crackers or vegetables, or in wraps and sandwiches. Adjust spice level by adding a dash of hot sauce if desired.