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Crockpot Crack Chicken and Rice

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overhead shot of Crockpot Crack Chicken and Rice in a crockpot with a wooden spoon grabbing a piece
With a classic ranch flavor, this crockpot crack chicken and rice is full of all our favorites including melted cheese, cream cheese, and bacon for a dish that will have you hooked from the first bite.
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Table of Contents
  1. Crockpot Crack Chicken and Rice Ingredients
  2. How to Make This Crockpot Crack Chicken and Rice Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. Even More Easy Recipes

This crockpot crack chicken and rice is a heavenly combination of the best comfort foods. The dish is a mouth-watering mix of tender chicken, creamy cheese, crispy bacon, and fragrant rice, all cooked up in one delicious dish. 

close up shot of Crockpot Crack Chicken and Rice in a crockpot with a wooden spoon grabbing a piece

Crockpot Crack Chicken and Rice Ingredients

Crockpot Crack Chicken and Rice raw ingredients that are labeled

You’ll need:

  • 2 pounds (4 medium) boneless skinless chicken breasts or chicken tenderloins
  • 1 (8-ounce) package of cream cheese, cut into cubes
  • 1 (26-ounce) can of cream of chicken soup, undiluted
  • 1⅔ cups half and half
  • 1¼ cups long-grain white rice
  • 2 (1-ounce) packets of dry ranch seasoning mix 
  • 1 teaspoon fresh cracked black pepper
  • 1 pound smoked bacon, cooked and crumbled (divided into 1 cup and ½ cup)
  • 1½ cups Colby-Jack shredded cheese 
  • 2 cups shredded mild cheddar cheese
  • 3 tablespoons thinly sliced green onions (optional garnish)

PRO TIP:

We’d recommend grating your own cheese. Pre-shredded cheese tends to be coated with a preservative that prevents it from melting well.

SUBSTITUTIONS AND ADDITIONS

RICE: Different types of rice would be delicious in this creamy crockpot crack chicken recipe. Jasmine rice, Basmati rice, or long-grain white rice works fine.

CHICKEN: If you prefer dark meat, you could use boneless skinless chicken thighs instead of boneless skinless chicken breast meat in this comforting meal.

SHREDDED CHEESE: Feel free to mix up the type of shredded cheese you use in this simple recipe. I have used mozzarella, Colby jack, swiss, gouda, or even shredded pepper jack cheese for a spicier version.

BACON BITS: You can use real bacon, cooked and chopped. Or you can use packaged, store-bought bacon bits. Either will work just fine with this delicious chicken.

How to Make This Crockpot Crack Chicken and Rice Recipe

STEP ONE: Generously spray a 6 to 7-quart slow cooker with nonstick cooking spray.

STEP TWO: Lay the raw chicken breast in the bottom of the slow cooker.

STEP THREE: Top the chicken breast with the cubed cream cheese.

chicken breast and cubes of cream cheese in a crockpot

STEP FOUR: Add the cream of chicken soup, half and half, rice, ranch dressing mix, black pepper, 1 cup of bacon, and 1½ cups of shredded Colby-Jack cheese to a large mixing bowl. Stir well to thoroughly combine.

OUR RECIPE DEVELOPER SAYS

I always rinse my rice before cooking. It helps to remove any excess starch.

soup, half and half, rice ranch mix, pepper, bacon. and Colby jack cheese stirred in a bowl

STEP FIVE: Spread the soup mixture over the top of the chicken breasts and cream cheese. Cook on high heat for 2 hours or low heat for 4 hours. 

soup mixture spread over the breast and cream cheese in a crockpot

STEP SIX: Once the dish has reached the end of the cooking cycle, remove the chicken breast. Using either tongs or two forks, shred the cooked chicken breast. Return the shredded chicken to the slow cooker. Stir to incorporate the shredded chicken breast into the soup and rice mixture.

PRO TIP:

You can leave the chicken in the slow cooker when shredding, but removing the chicken breasts helps ensure that the pieces of shredded chicken are somewhat uniform in size.

shredded chicken on a cutting board with forks

STEP SEVEN: Sprinkle the remaining 2 cups of shredded cheddar cheese over the top of the chicken and rice. Sprinkle the remaining ½ cup of crumbled bacon on top of the cheese. Replace the lid and allow the cheese to melt, about 10 minutes. Sprinkle the thin-sliced green onions over top of the cheesy chicken and serve.

cheese and bacon sprinkled on top of the crack chicken and rise in a crockpot

How To Serve

This tasty crack chicken and rice can be served plenty of different ways and is perfect for an easy dinner anytime that you are. Serve on its own or on hamburger buns alongside a simple Caesar salad or sauteed vegetables for a tasty comfort food meal.

Our crack dip and crack chicken sliders are two more easy recipes that also feature this addictive classic combination of cream cheese, bacon, and cheese.

Storage

IN THE FRIDGE: Store any leftovers of this creamy chicken and rice in the refrigerator for up to 3 days.

IN THE FREEZER: To freeze crockpot crack chicken and rice, let it cool down completely before transferring it to freezer bags or an airtight container. Make sure to press out any excess air from the bag. Then, place in the freezer for up to 3 months.

overhead shot of Crockpot Crack Chicken and Rice in a plate with a fork

The crockpot chicken is insanely tender and juicy, while the rice is cheesy and creamy. Plus, this easy meal is all made in your slow cooker, making cleanup a breeze. I guarantee that this dish will become a family favorite that you won’t be able to resist.

FREQUENTLY ASKED QUESTIONS

Can I freeze this chicken and rice?

This easy recipe will keep in the freezer for 2 to 3 months in an airtight container.

Can you make this with frozen chicken breasts?

You can use frozen boneless chicken breasts in this easy dinner recipe, although we’d recommend thawing them first before adding them to the slow cooker.

What is crack chicken?

Crack chicken is a creamy and slightly addictive combination of ranch seasoning, cream cheese, cheddar and bacon combined with shredded chicken for a dish that you won’t be able to resist.

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overhead shot of Crockpot Crack Chicken and Rice in a crockpot with a wooden spoon grabbing a piece

Crockpot Crack Chicken and Rice

5 from 1 vote
With a classic ranch flavor, this crockpot crack chicken and rice is full of all our favorites including melted cheese, cream cheese, and bacon for a dish that will have you hooked from the first bite.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8

Ingredients
  

  • 2 pounds boneless and skinless chicken breasts (4 medium breasts), or chicken tenderloins
  • 8 ounces cream cheese, cut into cubes
  • 26 ounces cream of chicken soup, undiluted
  • 1⅔ cups half and half
  • cups long grain white rice
  • 2 ounces dry ranch dressing mix (two 1-ounce packets)
  • 1 teaspoon fresh cracked black pepper
  • 1 pound smoked bacon, cooked, crumbled (divided into 1 cup and ½ cup)
  • cups Colby-Jack shredded cheese
  • 2 cups shredded mild cheddar cheese
  • 3 tablespoons thinly sliced green onions, optional garnish

Instructions
 

  • Generously spray a 6 to 7-quart slow cooker with nonstick spray.
  • Lay the chicken breast in the bottom of the prepared slow cooker.
  • Top the chicken breast with the cubed cream cheese.
  • Add the cream of chicken soup, half and half, rice, ranch dressing mix, black pepper, 1 cup of bacon and 1 ½ cups shredded Colby-Jack cheese to a large mixing bowl. Stir well to completely combine.
  • Spread the soup mixture over the chicken breast and cream cheese. Cook on high for 2 hours or low for 4 hours.
  • Once the dish has reached the end of the cooking cycle, remove the chicken breast. Using either tongs or 2 forks, shred the cooked chicken breast. Return the shredded chicken to the slow cooker. Stir to incorporate the shredded chicken breast into the soup and rice mixture.
  • Sprinkle the remaining 2 cups of shredded cheddar cheese over the top of the chicken and rice. Sprinkle the remaining ½ cup of crumbled bacon on top of the cheese. Replace the lid and allow the cheese to melt, about 10 minutes. Sprinkle the thin sliced green onions and serve.

Notes

  • We’d recommend grating your own cheese. Pre-shredded cheese tends to be coated with a preservative that prevents it from melting well.
  • I always rinse my rice before cooking. It helps to remove any excess starch.
  • You can leave the chicken in the slow cooker when shredding, but removing the chicken breasts helps ensure that the pieces of shredded chicken are somewhat uniform in size.

Nutrition

Calories: 935kcal | Carbohydrates: 36g | Protein: 51g | Fat: 64g | Saturated Fat: 30g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1612mg | Potassium: 777mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1335IU | Vitamin C: 2mg | Calcium: 483mg | Iron: 2mg
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