Slow Cooker Cream Cheese Chicken
Slow Cooker Cream Cheese Chicken is an EASY dinner made with cream cheese and chicken breast slow cooked with ranch seasoning, topped with cheddar cheese, bacon, and green onions, perfect for a busy weeknight!
Servings: 6 servings
Calories: 529kcal
Equipment
- 1 6-7 quart slow cooker
Ingredients
- 2 pounds chicken breast boneless, skinless (about 3 breasts)
- 2 tablespoons ranch seasoning (or 1 packet)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper or to taste
- 8 ounces cream cheese (1 block)
- 1 cup cheddar cheese shredded
- 1/2 cup parmesan cheese grated
- 6 pieces bacon cooked crispy, chopped
- 4 medium green onions chopped
Instructions
- Add the chicken breast to the slow cooker and top with ranch seasoning, garlic powder, black pepper, and onion powder. Add the cream cheese on top of the chicken.
- Place the lid on the crockpot and cook on high for 3-4 hours, or on low for 7-8 hours, or until the chicken is fully cooked and shreds easily with a fork.
- Just before the slow cooker is done, cook the bacon in a skillet over medium heat until crispy, and break into pieces.
- Using two forks, shred the chicken while mixing it together with the cream cheese. Once the chicken is shredded, add the parmesan, cheddar, green onion, and crispy bacon pieces and stir everything together.
- Place the lid back onto the slow cooker and cook for an additional 10-15 minutes, or until the cheese is melted. Stir one more time, top with extra green onions and crispy bacon, and serve.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate leftovers in an airtight container for 3-4 days.
Freeze for 3-4 months in a freezer-safe container.
Recipe Tips
- This recipe works best with boneless, skinless chicken breast, but you can also use boneless skinless chicken thighs.
- I like to use an electric hand mixer to shred the chicken faster.
- I don't recommend using frozen chicken breast, because they can release more liquid, and I like this recipe to have a thicker creamy texture.
- If you add more chicken than the recipe calls for to the crockpot, the cooking time might be slightly longer.
- Chicken breast can vary in thickness, so the best way to know if it's done is to use a meat thermometer. It's done when it reaches 165℉ in the center of the chicken breast.
- Because we're adding bacon, you may not even need extra salt for this recipe.
- If your mixture is too thick, try stirring in about 1/2 cup of half and half or heavy cream at the end.
Nutrition
Calories: 529kcal | Carbohydrates: 8g | Protein: 44g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 176mg | Sodium: 1086mg | Potassium: 722mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 923IU | Vitamin C: 4mg | Calcium: 262mg | Iron: 1mg
