Crack Chicken (Print Version)

# Ingredients:

01 - 2 pounds boneless, skinless chicken breasts
02 - 8 ounces cream cheese, softened
03 - 1 cup shredded pepper jack cheese
04 - 1 packet (1 ounce) ranch seasoning mix
05 - 1/2 cup cooked bacon, crumbled (about 6 slices)
06 - 1/2 cup chicken broth (optional, for slow cooker method)
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon black pepper
10 - 1/4 cup green onions, chopped (for garnish)

# Instructions:

01 - If using the slow cooker method, begin by placing your chicken breasts in the bottom of the slow cooker. Sprinkle the ranch seasoning mix, garlic powder, onion powder, and black pepper evenly over the chicken. For extra moisture and to prevent sticking, pour the chicken broth around (not directly on top of) the seasoned chicken. This liquid will help create steam during cooking and keep everything from drying out.
02 - Take your softened cream cheese and cut it into smaller chunks. Distribute these pieces evenly over the seasoned chicken in the slow cooker. Don't worry about mixing it in at this point - as it heats up, it will melt into a creamy sauce that will blend with the seasonings and chicken juices.
03 - Cover your slow cooker with its lid and set it to cook on low heat for 4-5 hours or on high heat for 2-3 hours. The chicken is done when it's tender enough to shred easily and has reached an internal temperature of 165°F (74°C). The low and slow method allows the chicken to stay moist while absorbing all those delicious flavors.
04 - Once the chicken is fully cooked, remove it from the slow cooker and transfer to a cutting board. Use two forks to shred the meat, pulling it apart into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the cream cheese mixture that has formed. Mix thoroughly to ensure all the chicken is coated with the creamy sauce.
05 - Add the shredded pepper jack cheese and crumbled bacon to the slow cooker. Stir everything together until the cheese is fully melted and the ingredients are well combined. The residual heat will melt the cheese beautifully, creating that irresistible gooey texture that gives this dish its addictive quality.
06 - If you prefer the stovetop method, heat a large skillet over medium heat. Add the chicken breasts and cook for approximately 6-7 minutes per side until they're golden brown on the outside and reach an internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and use two forks to shred it on a cutting board.
07 - Using the same skillet (no need to clean it - those browned bits add flavor!), reduce the heat to medium-low. Add the softened cream cheese, ranch seasoning, garlic powder, onion powder, and black pepper. Stir continuously as the cream cheese melts into a smooth sauce, scraping the bottom of the pan to incorporate any chicken bits for extra flavor.
08 - Return the shredded chicken to the skillet with the cream cheese sauce. Add the shredded pepper jack cheese and crumbled bacon. Stir everything together until the cheese is completely melted and all ingredients are well combined. The result should be a creamy, cheesy, bacon-studded chicken mixture that's irresistibly good.
09 - Whether you used the slow cooker or stovetop method, finish your Crack Chicken by transferring it to a serving dish and garnishing with freshly chopped green onions. The green onions add a pop of color and fresh flavor that complements the rich, creamy mixture. Serve hot and watch it disappear!

# Notes:

01 - This addictively delicious "crack chicken" gets its name from its irresistible combination of creamy, cheesy, ranch-flavored goodness studded with crispy bacon.
02 - Serve this versatile chicken mixture on buns as sandwiches, stuffed in baked potatoes, wrapped in tortillas, or as a hot dip with crackers or vegetables.
03 - For a lower-carb option, serve over cauliflower rice or wrapped in lettuce leaves.

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