This Slow Cooker Crack Chicken is Creamy Cheesy Ranch and Bacon Shredded Chicken. It’s perfect on it’s own, on a sandwich, in a tortilla or as a dip!
I know the name is a bit awkward but I promise, I didn’t come up with it. My Mom found this recipe in one of her 100 cookbooks and if you’re a chicken lover, you’ll love this and it’s super easy.
I have looked up this recipe on the internet and the internet has deemed the combo of Cheese, Ranch seasoning and bacon as “crack”… Crack Bread,Crack Dip… It’s a thing.
Anyhow, the ingredients will transform into a creamy, tasty, shredded chicken that you can use in TONS of ways: Sandwiches, Nachos, Enchiladas (Hello..Crack Enchiladas…how FUN!)… so scoop it onto a bowl of crunchy lettuce and you have yourself Crack Salad. Whhhaattt?
Also, you can add 2 flavored blocks of cream cheese in place of 2 blocks of regular cream cheese. I have found bacon flavored cream cheese that I will try next. I haven’t done this just yet but I believe it will be a fun way to experiment with this recipe. I will start out using one flavored cream cheese and one plain cream cheese so I can be safe and not over do the taste.
When I make sandwiches, I top it with a bit more cheddar and place it under the broiler for a beat. Because more cheese is more cheese and we like it like that.
Slow Cooker Crack Chicken
- 2 lbs boneless chicken breasts
- 2 (8 oz) blocks cream cheese
- 2 (1 oz) packets dry Ranch seasoning
- 8 oz bacon, cooked crisply and crumbled
- In a slow cooker combine chicken, cream cheese, and Ranch seasoning.
- Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
- Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
- Add in crumbled bacon and stir to incorporate. Add the bacon last so it stays crispy.
This is a simple recipe since it only takes 4 ingredients but you can also add bell peppers, onions, etc.
Crock Pot Sweet & Sour Chicken
- 2 to 2 1/2 pounds chicken breast, boneless, skinless – cut into 1 inch bite size pieces
- 1 cup apricot preserves
- 1/2 cup crushed pineapple (liquid drained)
- 1/2 cup chili sauce
- Spray crock pot with non-stick cooking spray.
- Place chicken in a single layer in bottom of crock pot. Mix the remaining ingredients (apricot preserves, chili sauce and pineapple), pour over chicken.
- Cook on high for 4 to 5 hours, or on low for 6 to 8 hours. Each crock-pot cooks differently, so cooking times may vary.
- Serve over rice and with your favorite vegetable, like steamed broccoli. Enjoy!
Note: For more kick, you can add a little crushed red pepper flakes to the sauce.
Pinto Beans is a food that I grew up eating as a child. I remember having pinto beans at every meal and I remember my Mom pouring a bit of Louisiana Hot Pepper sauce (with the smell of vinegar) over her beans. Those were the good ole days of our childhood and Mom’s country cooking. I’m sure that most everyone knows how to cook pinto beans but just in case, here is how my Mom and me cook our pinto beans.
Slow Cooker Pinto Beans
- 1 pound dry pinto beans
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 pound ham hocks
- 4 cups water
- 1 onion, chopped
- House Seasoning, to taste
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix together and store in an airtight container for up to 6 months.
- Wash the beans and pick out any small rocks that you find, then soak overnight in cold water. Drain the beans and pour into slow cooker. Stir in chili powder and oregano.
- If using ham hock: Pre-soak ham in a separate pot, for at least 2 hours, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham water that the ham soaked in. Add more water until ham hock is completely covered.
- Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.
Note: If you chose not to use ham hocks, you can use sliced salted pork. Anyone who has children knows that we tend to be in a rush at times and I may use sliced salted pork (1 to 2 slices) instead of ham hocks. I don’t soak sliced salted pork, just throw it in the slow cooker and go, it’s that easy.
Now that Autumn is here and we have cooler days, it’s time to start making soup. My sister-in-law introduced me to this recipe and it’s a keeper, for sure. It’s also one of my comfort foods for the runny nose, sore throat season.
- 1 bag (30 oz) frozen hash-brown potatoes
- 2 cans (14 oz ea) chicken broth
- 1 can (10.75 oz) cream of chicken soup
- 1/2 C chopped onion
- 1/3 tsp ground black pepper
- 1 pkg (8 oz) cream cheese, softened
- Garnish: minced green onion, Cheddar, shredded, and bacon
In a crock pot, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
*Garnish with green onion, and/or Cheddar and bacon if desired.
This is the best lasagne recipe I’ve ever had and would highly recommend it to everyone. It’s very easy to make using no-cook lasagna noodles. We like it accompanied with either Parmesan bread or garlic cheese toast.
- 1 pound ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can (29 ounces) tomato sauce
- 1 cup water
- 1 can (6 ounces) tomato paste
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 package (8 ounces) no-cook lasagna noodles
- 4 cups (16 ounces) shredded mozzarella cheese
- 1-1/2 cups (12 ounces) small-curd cottage cheese
- 1/2 cup grated Parmesan cheese
- In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
- Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over the noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.
Optional: Instead of using an onion, I use McCormick’s chopped onions and if I don’t have any garlic cloves handy, I will use McCormick’s garlic salt or powder. The recipe calls for the meat sauce to be the top layer and usually if I have any of the cheese mixture left over, I will sprinkle it on top of the meat sauce.
- 6-8 large bell peppers
- 2 lbs. ground beef
- 1 large onion
- 1 cup Uncle Ben’s Ready Rice
- 2 eggs, beaten
- 1/2 cup milk
- 1/2 cup ketchup
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Mozzarella cheese, shredded
- Light brown ground beef ; drain.
- Combine all ingredients and mix well.
- Gently pack into peppers which have been capped and seeded.
- Spray slow cooker with a nonstick spray and place peppers in slow cooker.
- Cover and cook on low 9 to 11 hours or high 5 to 6 hours.
- The last hour add Mozzarella cheese to the peppers.
Note: This recipe calls for cooked rice but I chose to use Uncle Ben’s Ready Rice because it only takes 90 seconds in the microwave and Ta-Da….Cooked rice! I also used McCormick’s onion flakes instead of an onion. I didn’t measure the onion flakes, I just put as much as I thought was needed. I also cooked our peppers on low for about 9 hours and they were perfect. This was served with Twice Baked Potatoes and garlic bread. Yummy!