Description
This Crockpot Crack Chicken and Rice is a creamy, cheesy, and flavorful dish that’s a total crowd-pleaser. Made with tender chicken, ranch seasoning, cream cheese, and bacon, this easy slow-cooker meal is perfect for busy weeknights and will quickly become a family favorite.
Ingredients
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2 large boneless, skinless chicken breasts (or 1 1/2 lbs)
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1 packet (1 oz) ranch seasoning mix
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon black pepper
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1 cup chicken broth
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1 can (10.5 oz) cream of chicken soup
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8 oz cream cheese, softened
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1 1/2 cups shredded cheddar cheese
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1 1/2 cups uncooked long-grain white rice
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2 1/2 cups water or additional chicken broth
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6 slices cooked bacon, crumbled
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1/2 cup chopped green onions (for garnish)
Instructions
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Place the chicken breasts in the bottom of the Crockpot.
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In a small bowl, mix together ranch seasoning, garlic powder, onion powder, and black pepper. Sprinkle the seasoning mixture over the chicken breasts.
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Add chicken broth, cream of chicken soup, and softened cream cheese to the Crockpot. Stir everything together to combine.
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Cover and cook on low for 4–6 hours, or until the chicken is fully cooked and tender.
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Once the chicken is cooked, shred it using two forks, then stir in shredded cheddar cheese, uncooked rice, and water or additional chicken broth.
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Stir until the rice is well-coated and mixed in with the creamy sauce.
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Cover and cook on low for an additional 2–3 hours, or until the rice is cooked through and tender.
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Stir in crumbled bacon and garnish with chopped green onions.
- Serve hot and enjoy!
Notes
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For a creamier dish, add more cream cheese or extra cheddar cheese.
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You can use cooked rice instead of uncooked rice, though you may need to adjust the liquid and cooking times.
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Add more bacon for an extra crispy texture and flavor boost.
- Can be made ahead and stored in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American