Crock Pot Crack Chicken
Published: Friday, September 24, 2021
3 to 4 boneless, skinless chicken breasts
2 (1 oz.) pkgs. Ranch dressing mix (or homemade—recipe follows)
8 oz. cream cheese, cut into cubes
1 c. mayonnaise
1 lb. bacon, cooked and crumbled
2 c. Colby Cheddar cheese, shredded
2 to 3 Tbsp. green onions, sliced (optional)
2 Tbsp. jalapeños, diced (optional)
Place chicken breasts in the slow cooker. Sprinkle ranch dressing mix and cream cheese over chicken. Cook on High 3 hours or Low 5-6 hours.
With 2 forks, shred chicken and stir. Stir in mayonnaise. Sprinkle bacon, cheese, green onions and jalapeños over chicken. Serve on buns, lettuce leaves, or soft or crunchy tortilla shells. —8 servings.
Homemade Ranch Seasoning Mix
1 c. powdered milk or powdered buttermilk
1/3 c. dried parsley
¼ c. onion flakes
2 Tbsp. garlic powder
2 Tbsp. onion powder
2 tsp. dried dill
1 tsp. dried chives
½ tsp. ground black pepper
1 tsp. salt (optional)
Mix all the ingredients together and store in an airtight container in a dark, cool place for up to 6 months. (3 Tbsp. of this mix = 1 packet of store-bought ranch seasoning mix.)
To make salad dressing: Combine 3 Tbsp. ranch seasoning mix with 1 c. mayonnaise, sour cream or Greek yogurt, and 1 c. milk. Whisk to blend. Chill 30 minutes before serving. —2 cups.
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