Slow Cooker Crack Chicken Rice

Featured in: Effortless Comfort Foods

Just toss chicken, cream cheese, and ranch into your slow cooker and let all the tastes sink in for rich, cozy goodness. Shred the chicken so it soaks up every bit of the saucy flavor. Pour in uncooked rice—let it soak up broth and turn all fluffy. Save the bacon and cheese for the end so they're super flavorful and keep a bit of bite. Top with chopped green onion for a fresh pop. You barely have to do a thing and you'll have a real crowd-pleaser, whether you need something quick for dinner or want leftovers.

A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Thu, 29 May 2025 13:04:54 GMT
Slow Cooker Crack Chicken and Rice Pin it
Slow Cooker Crack Chicken and Rice | myhomemaderecipe.com

When you're short on time and need something relaxing and filling, slow cooker crack chicken and rice saves the day. It’s got that creamy, cheesy ranch vibe everyone loves, and people can't stop talking about it. Kids are big fans—even picky eaters clean their plates!

Made this for a friends’ get-together once and it disappeared instantly. That amazing bacon and cream cheese smell fills your whole house and makes everyone think of home.

Tasty Ingredients

  • Green onions, chopped: Fresh flavor and nice pop of color. Toss these on at the end for crunch.
  • Bacon, cooked and crumbled: Crispy and salty—make it in a pan or the oven for max crunch.
  • Cheddar cheese, shredded: Melts right in for gooey goodness. Go for fresh grated if you want it super melty.
  • Chicken broth: Helps rice plump up and adds deep flavor. Low sodium versions help manage salt.
  • White rice, long grain and uncooked: Soaks up all the goodness and stays sturdy. Pick a usual brand you trust for best results.
  • Ranch seasoning: That classic zip that pulls everything together. Find a packet with decent herbs and less fake stuff if you can.
  • Cream cheese: Let it soften first for easy mixing. Full fat keeps things extra rich.
  • Cream of chicken soup: Creamy and savory. Look for low sodium if you’re watching the salt.
  • Chicken breasts, boneless and skinless: These make a lean base and are easy to shred. Grab them nice and plump for best bites.

Easy Step-by-Step Directions

Get Ready to Serve:
Once it’s warm and creamy, scoop it onto plates and toss a handful of green onions on top, if you’re into that fresh kick.
Add the Cheese and Bacon:
When rice has soaked up all the liquid and is soft, pour in the shredded cheese and bacon crumbles. Close the lid for a bit and let everything get gooey.
Cook Your Rice:
Keep your slow cooker on high, toss in white rice, and let it go for half an hour to forty five minutes. Stir it a few times so rice doesn’t burn or clump on the bottom.
Dump in Rice and Broth:
Shake in your rice and pour over the broth. Mix it together until the grains are covered.
Shred That Chicken:
Carefully pull the chicken out and shred it with a couple forks. Put all the pulled chicken and any juice right back in the slow cooker.
Cook the Chicken:
Put the lid on and set it to low for six to seven hours or high if you want it quicker—three, maybe four hours. Chicken should pull apart nice and easy.
Build Your Layers:
Put the chicken breasts on the slow cooker’s bottom, then layer cream cheese across, toss on ranch mix, and cap it all off with the soup.
Prep the Cooker:
Spritz the inside of the slow cooker with nonstick spray so clean up is a breeze later.
A bowl of rice and chicken. Pin it
A bowl of rice and chicken. | myhomemaderecipe.com

My nieces once asked for way more crunchy bacon on top and honestly, it vanished before I got any. I can’t get enough of a fresh hit from green onions at the end.

Smart Storage Tips

Keep leftovers in an airtight container in your fridge—they’ll be just fine for three to four days. Warm up single bowls in the microwave, or reheat a big batch on the stove with a splash of broth if you want it extra creamy. If freezing, let it cool, stash in a freezer-safe container, and pop in the fridge overnight to thaw before you reheat for best results.

Swap It Up

If you like your chicken on the juicier side, try using thighs. Want extra veggies? Toss in frozen peas or broccoli near the end. You can sub in brown rice—just let it cook longer and add a bit more broth. Need it gluten free? Go for gluten free cream soups and ranch packets, easy.

Fun Ways to Serve

This dish is plenty filling all by itself, but it’s awesome with a cold green salad or some steamed veggies, too. Wrap it up in a tortilla for a super easy lunch, or dish it up next to corn on the cob or roasted carrots. If you’ve got a crowd, put out toppings like tomatoes or avocado for fun extras.

Backstory & Why It’s Loved

People started making crack chicken and rice in home kitchens because it’s both simple and really hits the spot. The name comes from how quickly everyone digs in—it’s got that super creamy, cheesy ranch thing going. It’s like classic American casseroles, the kind that make you think of family potlucks or cozy nights in.

A bowl of rice and chicken. Pin it
A bowl of rice and chicken. | myhomemaderecipe.com

It’s so cozy and creamy you’ll want this in your meal rotation all the time!

Frequently Asked Questions

→ Could I swap in brown rice here?

Totally. Just know brown rice needs more time and a splash more broth. Let it cook longer in your slow cooker.

→ Is there a good cream cheese substitute?

Try Neufchâtel for the same creamy feel or blend Greek yogurt with some milk for a lighter swap.

→ Can you prep the bacon ahead?

Sure can. Crisp it up, crumble, and keep it aside. Add right at the end so it stays crunchy and tasty.

→ How do I stop rice from getting stuck in the slow cooker?

Give everything a stir while it cooks and make sure there's enough liquid so the rice stays soft.

→ Can you prepare this meal in advance?

Yep, it keeps great in the fridge. Just rewarm gently and splash in a bit of broth to bring back the creaminess.

Slow Cooker Crack Chicken Rice

Juicy chicken, crisp bacon, creamy cheddar and rice cook up soft and satisfying. Simple food for any night of the week.

Prep Time
15 Minutes
Cook Time
420 Minutes
Total Time
435 Minutes
By: Zaho

Category: Slow Cooker Meals

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (Makes enough for 6)

Dietary: ~

Ingredients

→ Main Ingredients

01 6 slices crispy bacon, crumbled up
02 270 g long-grain white rice, uncooked
03 320 ml creamy chicken soup
04 300 g cream cheese, at room temp
05 900 g skinless, boneless chicken breasts
06 28 g ranch-flavored seasoning mix
07 170 g cheddar, grated
08 720 ml chicken stock

→ Garnish

09 60 ml chopped green onions (can skip if you want)

Instructions

Step 01

Spoon everything onto plates and sprinkle green onions if you like.

Step 02

Dump in the grated cheddar and bacon pieces, stir them in till the cheese melts.

Step 03

Crank the heat to high. Let it go for 30–45 minutes until the rice is totally soft. Give it a stir here and there so nothing sticks.

Step 04

Mix in the dry rice and pour the chicken broth. Give everything a good stir so it’s all mixed up.

Step 05

Grab the chicken out, pull it apart with two forks into bites, then toss it right back in.

Step 06

Pop the lid on and set your slow cooker to low for 6–7 hours or high for 3–4, until the chicken’s really tender.

Step 07

Line the chicken breasts on the bottom, then spread the soft cream cheese on top. Shake the ranch powder over, then drop in the creamy chicken soup.

Step 08

Spray the inside of your slow cooker so nothing sticks.

Notes

  1. Let the cream cheese soften all the way before using so it stirs in easy.
  2. Keep an eye on the rice as it cooks near the end so it doesn’t get mushy.

Tools You'll Need

  • Slow cooker
  • Measuring cups
  • Mixing spoon
  • Cutting board
  • Kitchen knife
  • Two forks

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has milk or stuff made from milk.
  • There’s wheat in the ranch mix and chicken soup.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 590
  • Total Fat: 29 g
  • Total Carbohydrate: 38 g
  • Protein: 43 g