Slow Cooker Crack Chicken

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!

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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

  • Servings: 6
  • Difficulty: easy
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Ingredients:

  • 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

Directions:

  1. In a slow cooker combine  chicken, cream cheese, and Ranch seasoning.
  2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
  3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
  4. Add in crumbled bacon and stir to incorporate. Add the bacon last so it stays crispy.
    Serve warm.

Crock Pot Sweet & Sour Chicken

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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

  • Difficulty: easy
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Ingredients:
  • 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
Directions:
  1. Spray crock pot with non-stick cooking spray.
  2. Place chicken in a single layer in bottom of crock pot. Mix the remaining ingredients (apricot preserves, chili sauce and pineapple), pour over chicken.
  3. 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.
  4. 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.

Beer Can Chicken

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Beer Can Chicken is a delicious, juicy recipe that we love to cook in the summertime so since the weather is starting to warm up a bit, it’s the perfect time to add this recipe for everyone to try.  Personally, I had never heard of it until I married my husband 11 years ago and thought it was a strange way of cooking chicken.  You can use your own herbs and spices to this recipe but I’ll share how I make it, or should I say, how my husband makes it.

The first thing to do is to set up your grill, which we have a charcoil grill.  You want indirect heat so I have a picture of what your grill should look like.  After your chicken is prepared for grilling, place it over the pan on your grill to catch the drippings.

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Beer can chicken is nothing more than opening a can of beer and putting it into the chicken so when the beer boils as it cooks, it infuses into the chicken. It makes for a more juicy chicken and it’s a fun summertime meal.

Beer Can Chicken

 Ingredients:

  • 1 – 3 pound chicken
  • 1/3 cup brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 teaspoons dried mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 24 ounce tall boy (beer, Bud Light Lime is our preference), half full
  1. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry.
  2. In a small bowl mix together brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper.
  3. Put the chicken on a platter and carefully use your fingers to loosen the skin on the breast area and pull it gently away from the meat.
  4. Rub the  mixture underneath the skin and on to the meat, being careful not to tear the skin.
  5. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
  6. Place the chicken, standing on the can, directly on the preheated grill. Close the lid and grill the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Cook’s Notes:  The other half of the can of beer is for the cook to enjoy while preparing dinner. You can also purchase a Beer Can Stand at almost any store but my husband prefers to balance the chicken on the beer can itself.  Another note, my husband’s family calls this recipe “Dancing Chicken” because they say that the chicken dances while it’s being cook.  Too many beers, possibly.

Herbed Skillet Chicken

ghk-0214-herbed-skillet-chicken-lgnIngredients:

  • 1 lb. white mushrooms, halved
  • 1 small red onion
  • 2 Tbsp. olive oil
  • 1 Tsp. fresh thyme leaves
  1. Add the ingredients in a cast-iron or heavy skillet and top with 4 chicken-leg quarters.
  2. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper.
  3. Roast at 450 F for 35 to 40 minutes or until cooked through (165 F).  Serves 4.