This crack chicken recipe is one I keep on repeat. It’s creamy, cheesy, and loaded with bacon, and I make it in the slow cooker, Instant Pot, or on the stove depending on what I have time for.
Why I Keep Making This Crack Chicken
I’ve made this every way depending on what I have time for. Some days it goes in the slow cooker so I don’t have to think about dinner. Other days I use the Instant Pot when I need something fast. And if I already have chicken thawed, the stovetop works just as well.
This is one of those meals that’s easy to keep on repeat. You can eat it as-is, pile it into a bowl, or turn it into sandwiches or wraps for the family. It’s simple, filling, and doesn’t require overthinking, which is exactly what I want during the week.
What This Crack Chicken Is Like
This crack chicken is creamy, cheesy, and packed with bacon in every bite. The cream cheese melts into the shredded chicken to make it rich and thick, not watery. It’s the kind of meal you can eat on its own, or use for sandwiches, wraps, or bowls.
What you'll need
You only need a few simple ingredients to make this, and most of them are probably already in your kitchen. Instead of using a store-bought seasoning packet, I use a mix of dried herbs and spices so you can control the flavor and use what you already have.
- Boneless skinless chicken breast
- Chicken broth
- Dried parsley
- Dried dill
- Dried chives
- Garlic powder
- Onion powder
- Kosher salt
- Black pepper
- Cream cheese
- Shredded cheddar cheese
- Bacon, cooked crispy and crumbled
- Green onions for garnish (optional)
How I Make Crack Chicken (Any Method)
This recipe works in the slow cooker, Instant Pot, or on the stove. The process is the same no matter which method you use.
Cook the chicken with broth and seasonings.
Shred with 2 forks.
Stir in the cheese and some bacon.
Finish off with remaining bacon and serve.
- Start by cooking the chicken with the broth and seasonings until it’s tender and easy to shred. Once it’s done, remove it from the pot and shred it with two forks.
- Add the cream cheese and shredded cheddar to the hot chicken and stir until everything melts together. If it feels too thick, add a little of the cooking broth until it’s creamy but not soupy.
- Finish by stirring in the bacon.
Slow Cooker Crack Chicken
Add the chicken, broth, and seasonings to the slow cooker. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easy to shred.
Remove the chicken and shred it with two forks. Add the cream cheese and shredded cheddar to the hot chicken and stir until melted and creamy. If needed, add a little of the cooking liquid to loosen it.
Stir in the bacon before serving.
Instant Pot Crack Chicken
Add the chicken, broth, and seasonings to the Instant Pot. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Let it naturally release for 10 minutes, then release any remaining pressure.
Remove the chicken and shred it with two forks. Add the cream cheese and shredded cheddar to the hot chicken and stir until melted and creamy. If needed, add a little of the cooking liquid to loosen it.
Stir in the bacon before serving.
Stovetop Crack Chicken
Add the chicken, broth, and seasonings to a large pot over high heat. Bring to a boil, then reduce to a simmer and cover. Cook for about 20 minutes, or until the chicken is cooked through and easy to shred.
Remove the chicken and shred it with two forks. Add the cream cheese and shredded cheddar to the hot chicken and stir until melted and creamy. If needed, add a little broth to loosen it.
Stir in the bacon before serving.
How I serve this
This is one of those recipes that can be used a lot of different ways depending on what you need that day.
- In a bowl on its own or over white rice or cauliflower rice
- In wraps or tortillas for an easy lunch or dinner
- On buns as sandwiches for the family
- Over a salad to keep it simple
- As a filling for stuffed peppers – use it the same way you would in my stuffed pepper recipes
If I’m trying to keep things easy, I usually just put it in a bowl and add something simple on the side like my fried cabbage with bacon or a quick salad.
Tips from Jennifer's kitchen
- Don’t overcook the chicken - The chicken should be tender and easy to shred, not dry. Once it shreds easily, it’s done.
- Add the cheese while the chicken is hot - This helps the cream cheese and cheddar melt smoothly without clumping.
- Use the cooking liquid to adjust the texture - Start with a small amount and add more as needed until it’s creamy but not watery.
- Cook the bacon separately for the best texture - Adding it at the end keeps it crispy instead of soggy.
- Taste and adjust if needed - Since you’re using your own seasonings instead of a packet, you can add a little more salt or seasoning at the end if needed.
Frequently Asked Questions
Yes, chicken thighs work great and will be a little more tender and flavorful. The cooking time stays about the same.
You can, but this recipe uses simple herbs and spices so you can control the flavor and use what you already have.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stovetop over low heat. Add a splash of broth if it has thickened too much.
Yes, you can freeze it for up to 2 months. Let it thaw in the refrigerator overnight before reheating.
More Easy Meals I Make on Repeat
If you’re trying to keep meals simple and stop overthinking what to make, these are a few other dinners I keep in rotation during the week.
- Air fryer chicken thighs – crispy, simple, and one of the easiest chicken dinners to keep on repeat
- Baked chicken thighs – a great option when you want to cook a bigger batch in the oven
- Chicken burrito bowl – easy to throw together and works for lunches or dinners
- Ground beef and zucchini skillet – a quick one-pan meal when you need something fast
Crack Chicken Recipe (Slow Cooker, Instant Pot, or Stove)
Ingredients
- 2 Pounds Boneless Skinless Chicken Breast
- ½ Cup Chicken Broth
- 1 Tablespoon Dried Parsley
- 1 teaspoon Dried Dill
- 1 teaspoon Dried Chives
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Kosher salt
- ¼ teaspoon pepper
- 1 8 ounce package Cream Cheese, cut into smaller chunks
- 1 Cup Shredded Cheddar Cheese
- 8 Slices Bacon, cooked crispy and crumbled
- sliced green onions for garnish (optional)
Method
- Add the chicken, broth, and spices to the crock pot. Set on low for 6 hours or high for 3 hours.
- Remove the chicken from the pot to a large bowl and shred with 2 forks. Combine the cheeses with the chicken and use a ladle to add some broth to the chicken and cheese mixture to loosen it a bit. Finally, stir in the bacon.
- Add the chicken, broth, and spices to the Instant pot. Close the lid, set to sealing, and set the timer to 8 minutes high pressure, followed by a 10 minute natural pressure release. Release the rest of the pressure and remove the lid.
- Remove the chicken from the pot to a large bowl and shred with 2 forks. Combine the cheeses with the chicken and use a ladle to add some broth to the chicken and cheese mixture to loosen it a bit. Finally, stir in the bacon.
- Add the chicken, broth and spices to a large sauce pan over high heat. Bring to a boil, then reduce to a simmer and cover with a lid. Let simmer for 20 minutes, or until the internal temperature of the chicken is 165F using a probe thermometer.
- Remove the chicken from the pot to a large bowl and shred with 2 forks. Combine the cheeses with the chicken and use a ladle to add some broth to the chicken and cheese mixture to loosen it a bit. Finally, stir in the bacon.
Notes
- Recipe yields 5 cups of crack chicken or 2 pounds 6 ounces. One serving would be approximately ⅔rds of a cup. For the most accurate measure, measure out your yield and divide by 8.
- You can use chicken thighs instead of chicken breast for a more tender and flavorful result.
- Add the cream cheese and cheddar while the chicken is hot so everything melts smoothly.
- Use a little of the cooking liquid to loosen the mixture if it gets too thick.
- Cook the bacon separately and stir it in at the end to keep it crispy.
- Taste and adjust the seasoning if needed since this recipe uses herbs and spices instead of a seasoning packet.
Sue Kehoe says
This crack chicken is another winner. Your air fryer crispy whole chicken is one of my (and my son's) favourite recipes.
Dee says
I am using thighs for this recipe and wanted to know how much of a time difference should I use?
Jennifer Banz says
If you're using the crockpot, the times would be the same.
Karen says
I did the slow cooker version, and it came out great!! Hubby said, “This chicken is delicious!” I saw a similar recipe that didn’t have the chicken broth, but it was essential. Thank you, Jennifer—you are a food genius! So happy to find an easy and foolproof recipe for crack chicken. ????
Michele says
My husband and I enjoyed this dish. What a treat that you gave direction for each mode of cooking. I enjoy mixing up my meals????
Rose says
What is your favorite way to make crack chicken? Instant pot, stove top or slow cooker? If it is the slow cooker, on high or low? Thank you in advance and your opinion is greatly appreciated.
jenniferbanz says
Instant pot!
KristaM says
I am never going back to ranch dressing packets!
❤️
The flavor of just the spices are so much better; clean and fresh... AND none of the nasty stuff in packaged spices like non caking agents and too much salt.
YAY!
Laura says
I love love love it with the spices you add yourself. I substitute the chicken broth for olive oil and apple cider vinegar whisked with a little water all the herbs (plus cayenne pepper) to make the 1/2ish cup.
Claudia says
WOW!! Family loved it! I only used 1 lb chicken (thighs), 1 cup cheddar, bacon, and 4oz cream cheese (1\2 of an 8oz pack). Out of this world and one of my favorite recipes????????????????
Thank you for another DELICIOUS recipe!
❤️
Kelsie M says
Has anyone ever used frozen chicken for this? I am a terrible planner and tend to just decide to cook things last minute and frozen chicken is something we always have on hand!
Laura says
I always use frozen chicken when making it in the insta-pot.
Jenny S Graves says
Love this idea, that's a genius chicken recipe! We try to eat low carb and this makes it easier and very yummy. Thank you!
Veena Azmanov says
I love such Instant Pot recipes. Delicious , Creamy and easy to make too. This is surely mouth melting.
Lorie Freeman says
This is a keto staple for me...I add broccoli and have used store bought roasted chicken and it's amazing!
Ester Hunter says
I also used rotisserie chicken that I used. I had broccoli and will use it next time. This was great and I served it on a low carb spinach tortilla. Delish!!
Sam W says
This is sitting in my crockpot now, waiting for dinner time. Of course I had to sample it. It’s amazing. What a great dish to make and I love not using the ranch packets! Thanks for sharing!
Paulette B says
Jennifer , I made your cracked chicken. It is one of my many favorites . Also the Cauliflower soup my family loves it too. I live in Florida, so we turn the air conditioning way down and eat your delicious soup.
Lance says
Your macros or number of servings has to be off, 4oz of chicken breast alone has 35g of protein, you have 5 breasts that are at least 4oz (175g total). At 6 servings that is a minimum of 29g of protein, that doesn't take into consideration the other ingredients. Just at a glance, it looks like this is closer to 10 servings. Regardless, this is an awesome recipe. . Thank you.
Elise J says
OMG how have I gone my whole life without this dish!?! This is my second day on a keto diet and lady you just made it super easy to love this new lifestyle. TY, TY, TY! Btw served it over cauliflower rice. *bliss*
Lisa says
Hi, how much is in one serving?
Morgan Allen says
Cannot wait to try, just found your page and im obsessed! Def subscribed
Instant pot question. I noticed you didnt ppace chicken on the trivet? No BURN notice? Im new to instant pot and thought you had to use trivet every time? Thanks
Alison says
The whole family liked it! That is no small feat. Thanks.
Amy Grabowski says
This is sitting in my crockpot now, waiting for dinner time. Of course I had to sample it. It's amazing. What a great dish to make and I love not using the ranch packets! Thanks for sharing!
Marsha says
This looks and sounds absolutely amazing! Gotta try this soon!
Ashley F says
This is SO crazy delicious -- the whole family loves it!