Ingredients:
2 pounds boneless, skinless chicken breasts
2 (8-ounce) packages cream cheese, cubed
1 packet ranch seasoning mix
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
8 slices cooked turkey bacon, crumbled
1 cup shredded cheddar cheese
1/2 cup chopped green onions
Directions:
Prep the Slow Cooker:
Spray the inside of your slow cooker with non-stick cooking spray or use a slow cooker liner for easy cleanup.
Add Chicken and Seasonings:
Place the chicken breasts in the bottom of the slow cooker.
Sprinkle the ranch seasoning mix, garlic powder, onion powder, black pepper, and smoked paprika (if using) evenly over the chicken.
Add Cream Cheese:
Distribute the cubed cream cheese evenly on top of the chicken breasts. The cream cheese will melt and create a creamy sauce as it cooks.
Cook on Low:
Cover the slow cooker with the lid and cook on LOW for 6-8 hours or HIGH for 4-6 hours, until the chicken is tender and easily shredded.
Shred the Chicken:
Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. The chicken should mix seamlessly with the melted cream cheese and seasonings.
Add Bacon and Cheese:
Stir in the crumbled turkey bacon and shredded cheddar cheese.
Cover the slow cooker again and cook for an additional 10-15 minutes, or until the cheese is melted and everything is well combined.
Serve and Garnish:
Stir in the chopped green onions for a fresh, flavorful finish.
Serve the creamy crack chicken over rice, on hamburger buns, or use it as a dip with crackers or tortilla chips