Description
This Crockpot Crack Chicken and Rice is a rich and cheesy dish loaded with shredded chicken, ranch seasoning, crispy bacon, and melty cheese. It’s the ultimate one-pot comfort food that’s easy to make and perfect for busy nights!
Ingredients
- 2 large boneless, skinless chicken breasts (or 1 1/2 lbs)
- 1 packet (1 oz) ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 8 oz cream cheese, softened
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups uncooked long-grain white rice
- 2 1/2 cups water or additional chicken broth
- 6 slices cooked bacon, crumbled
- 1/2 cup chopped green onions (for garnish)
Instructions
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Prepare the chicken: Place the chicken breasts in the slow cooker. Sprinkle with ranch seasoning, garlic powder, onion powder, and black pepper.
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Add liquids: Pour in the chicken broth and cream of chicken soup. Stir slightly to combine.
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Slow cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and shreds easily.
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Cook the rice separately: About 30 minutes before serving, cook the rice according to package instructions using water or chicken broth for extra flavor.
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Shred the chicken: Once the chicken is done, shred it directly in the crockpot using two forks. Stir in the softened cream cheese and cheddar cheese until melted and creamy.
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Combine & serve: Stir in the cooked rice and crumbled bacon. Mix well and let sit for 5 minutes to absorb flavors.
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Garnish & enjoy: Top with green onions and extra bacon if desired. Serve warm!
Notes
- Want it extra creamy? Stir in ½ cup of sour cream or a splash of milk at the end.
- Prefer a low-carb version? Swap the rice for cauliflower rice or serve over steamed veggies.
- Great for meal prep! Store leftovers in an airtight container for up to 4 days in the fridge.