Slow Cooker Crack Chicken (Printer-Friendly)

A creamy slow-cooked dish combining tender chicken, rice, melted cheese, and crispy bacon in one pot.

# What You’ll Need:

→ Poultry

01 - 2 pounds boneless chicken breasts

→ Dairy

02 - 8 ounces cream cheese, softened
03 - 1½ cups sharp cheddar cheese, shredded

→ Seasonings and Condiments

04 - 1 ounce ranch seasoning packet
05 - 10.5-ounce can cream of chicken soup

→ Grains

06 - 1½ cups uncooked long-grain white rice

→ Liquids

07 - 3 cups low-sodium chicken broth

→ Meat

08 - 6 slices bacon, cooked and crumbled

→ Produce

09 - ¼ cup fresh green onions, chopped (optional)

# Steps to Follow:

01 - Spray a 5-6 quart slow cooker with cooking spray. Place chicken breasts in a single layer at the bottom. Spread softened cream cheese evenly over the chicken.
02 - Sprinkle ranch seasoning evenly over the cream cheese layer. Top with cream of chicken soup, spreading gently to cover all ingredients.
03 - Cover slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until chicken shreds easily with a fork.
04 - Remove chicken and shred using two forks. Return shredded chicken to slow cooker and stir gently to combine with creamy sauce.
05 - Incorporate uncooked rice and chicken broth into the slow cooker. Stir to ensure rice is submerged and distributed evenly.
06 - Cover and cook on high for 30-45 minutes, stirring occasionally, until rice is tender and liquid is mostly absorbed.
07 - Stir in shredded sharp cheddar cheese and crumbled bacon until cheese melts completely, creating a creamy, cohesive mixture.
08 - Serve garnished with chopped green onions and reserved bacon crumbles for added texture and color if desired.

# Helpful Hints:

01 - Use room temperature cream cheese to avoid lumps and a smooth sauce.
02 - Add rice only after chicken is fully cooked to prevent overcooked, mushy rice.
03 - Avoid lifting the lid frequently during rice cooking to maintain steam and ensure proper cooking.
04 - If mixture is too thick, add small amounts of chicken broth to adjust consistency.
05 - This dish stores well in the refrigerator for up to 4 days and freezes up to 3 months.

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