I know the title “Crack Chicken” isn’t the most friendly, but the recipe is popular on Pinterest and some of you may have heard of it before.
I failed to do a grocery run earlier this week, so I searched for recipes I could do using the food up from my pantry, fridge and freezer. Thankfully I had a few odd items to make a delicious supper for my family without having to run to the store. Free meal, we say!
The popular recipe for Slow Cooker Crack Chicken, I used to inspire me for my own meal, pretty much calls for 3 main ingredients: chicken, dry Ranch seasoning, and cream cheese. With this information, you can add as many awesome ingredients to your chicken as you like!
While I chose to eat this chicken over brown rice, you could tastefully pile the chicken on buns or toast, or keep it lower carb by serving on its own with steamed broccoli or asparagus.
http://nspiyahdlife.com/tag/how-to-keep-your-dream-alive/ Creamy Crock Pot “Crack Chicken”
Adapted from Cookies and Cups Slow Cooker Crack Chicken
1 lb chicken breasts
1 8 oz. package cream cheese
1 packet Ranch seasoning mix
1/2 can chicken broth (add more or less for desired consistency)
1/2 sweet onion
3-4 T. crumbled bacon
red pepper flakes
1. Remove raw chicken breasts from package and rinse in cool water.
2. Place in crock pot on high.
3. Top chicken with Ranch seasoning, block of cream cheese, raw onion, and crumbled bacon. Shake a few shakes of red pepper flakes and black pepper.
4. Cook on high for 3-4 hours or until chicken reaches at least 160 degrees. The chicken should pull apart with two forks when done.
5. Place chicken on warm and shred chicken and mixing well with sauce.
6. Add chicken broth and stir for desired consistency.
I used half a can of chicken broth because I wanted a nice sauce for the brown rice I served the chicken with. You may only add a little or none if you put the chicken on sandwiches.
That’s it! You throw this dinner together in 5 minutes, and I tell you, the taste of the chicken and sauce is to die for! I just kept eating and eating it. I am doubling this recipe next time so I can put some in my freezer for a rainy day.
Have you tried “Crack Chicken” before? How do you serve it? Do you add anything to make it your own?