Cream Cheese Chicken in Crock Pot

This creamy, savory dish combines tender shredded chicken with a rich sauce, ranch seasoning, and crispy bacon – it's impossible to stop eating!

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Prep Time 10

Cook Time 7

Total Time 7 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 520

Main Ingredients

2 lbs boneless, skinless chicken breasts Do not use frozen chicken.
2 8 oz packages cream cheese, softened Neufchâtel cheese can be used for lighter version.
2 packets ranch seasoning mix Alternatively, combine dried parsley, dill, chives, garlic powder, and onion powder.
8 slices bacon, cooked and crumbled Use turkey bacon for a lighter option.
1 cup shredded cheddar cheese Reduced-fat cheddar cheese can be used.
2 green onions, chopped For garnish.

Preparation

Place chicken breasts in the slow cooker. Add both packets of ranch seasoning, ensuring even distribution over the chicken.
Place cream cheese blocks on top of the seasoned chicken. Don't worry about spreading it – it will melt and incorporate during cooking.

Cooking

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is tender and easily shreds.
Using two forks, shred the chicken directly in the slow cooker. Mix thoroughly with the melted cream cheese and seasonings until well combined.
Add crumbled bacon and shredded cheddar. Stir to combine. Let it cook for an additional 15 minutes until cheese melts. Garnish with green onions before serving.

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator.