Creamy Ranch Crack Chicken (Print version)

Tender shredded chicken in a creamy ranch, cheddar, and bacon sauce made in the slow cooker.

# Ingredients:

For the chicken

01 - 2 lb (900 g) boneless skinless chicken breasts
02 - 1/2 cup (120 ml) low-sodium chicken broth
03 - 1 oz (28 g) ranch seasoning mix, gluten-free if needed
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon black pepper
06 - 8 oz (225 g) cream cheese, cut into cubes

For finishing

07 - 1 cup (115 g) shredded sharp cheddar cheese
08 - 8 slices cooked bacon, chopped, divided
09 - 3 green onions, thinly sliced
10 - Salt, only if needed

# Instructions:

01 - Place the chicken in a 6-quart slow cooker. Add the broth, ranch seasoning, garlic powder, black pepper, and cubed cream cheese on top.
02 - Cover and cook on low for 4-5 hours or on high for 2 1/2-3 hours, until the chicken reaches 165°F and shreds easily.
03 - Shred the chicken with two forks directly in the slow cooker. Stir well so the softened cream cheese blends into the cooking juices.
04 - Add the shredded cheddar and half of the chopped bacon. Cover for 5-10 minutes, then stir until creamy and melted.
05 - Taste and add salt only if needed. Top with green onions and the remaining bacon, then serve hot over rice, potatoes, buns, or lettuce cups.

# Good to know:

01 - Use thawed chicken for even, safe slow cooking.
02 - The sauce thickens as it sits, so loosen leftovers with a splash of broth.
03 - Best served hot while the cheddar is freshly melted.

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