Crack Chicken Recipe
This Crack Chicken Recipe is creamy, cheesy, and packed with tender shredded chicken, crispy bacon, ranch seasoning, and melted cheddar cheese. It's an easy comfort food dinner that's perfect for busy weeknights, meal prep, or family gatherings.
Servings 6
Calories 485kcal
Equipment
- Large skillet or Dutch oven
- Cutting board
- Chef's Knife
- Mixing spoon
- Measuring cups
- Measuring spoons
- Cheese Grater
- Serving bowl
Ingredients
- 2 pounds cooked chicken breasts shredded
- 8 ounces cream cheese softened
- 2 cups sharp cheddar cheese freshly shredded
- 1 packet ranch seasoning mix
- 8 slices bacon cooked and crumbled
- 3 green onions sliced
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- Fresh parsley chopped (optional, for garnish)
Instructions
- Cook the bacon until crispy, then crumble it into small pieces. Shred the cooked chicken, grate the cheddar cheese, and slice the green onions.
- In a large skillet over medium-low heat, combine the softened cream cheese and chicken broth. Stir continuously until the cream cheese has completely melted and the sauce is smooth.
- Add the ranch seasoning, garlic powder, onion powder, and black pepper. Stir well until all the seasonings are evenly incorporated.
- Add the shredded chicken to the skillet and stir until every piece is coated in the creamy sauce. Cook for about 5 minutes, stirring occasionally.
- Mix in the shredded cheddar cheese and most of the crumbled bacon. Continue stirring until the cheese has fully melted into the sauce.
- Fold in most of the sliced green onions and let the mixture simmer for another 2 to 3 minutes until everything is heated through.
- Remove from the heat and garnish with the remaining bacon, cheddar cheese, sliced green onions, and chopped fresh parsley if desired. Serve hot over rice, pasta, baked potatoes, or toasted sandwich buns.
Notes
• Rotisserie chicken works perfectly for this recipe.
• Freshly shredded cheddar melts much better than pre-shredded cheese.
• Add a splash of chicken broth if the sauce becomes too thick.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
• Freshly shredded cheddar melts much better than pre-shredded cheese.
• Add a splash of chicken broth if the sauce becomes too thick.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.