Description
A cozy, creamy chicken dish made in the slow cooker, perfect for busy evenings.
Ingredients
- 4 cups cooked, shredded halal chicken (about 2 large breasts)
- 8 oz cream cheese, softened
- 1 cup plain Greek yogurt or sour cream
- 1 packet ranch seasoning mix
- 1/2 cup shredded cheddar cheese (plus extra for topping)
- 6 slices turkey bacon, cooked and crumbled
- 1/2 cup chopped green onions (scallions)
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- 1/2 cup frozen peas or corn (optional for a veggie boost)
- Soft rolls, cornbread, or baked potatoes for serving
Instructions
- Add the shredded chicken to the slow cooker. If using raw chicken, place in the crockpot with 1/2 cup chicken broth and cook on low for 4–5 hours before shredding.
- In a bowl, beat together the softened cream cheese, Greek yogurt or sour cream, ranch seasoning, black pepper, and smoked paprika until smooth.
- Pour the creamy mixture over the chicken in the crockpot. Sprinkle in half a cup of shredded cheddar and stir gently to combine. Add the frozen peas or corn if using.
- Cover and cook on low for 2 hours or on high for 1 hour, until warmed through and flavors are melded. Stir in the crumbled turkey bacon and most of the chopped green onions, reserving some for garnish.
- Spoon the Easy Crock Pot Crack Chicken into rolls, over baked potatoes, or next to slices of fresh bread. Top with extra cheddar and green onions for a cozy finish.
Notes
For best results, use leftover roasted chicken or rotisserie chicken. Softening cream cheese helps in blending the sauce smoothly.
- Prep Time: 15
- Cook Time: 120
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American