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Crockpot Crack Chicken and Rice

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.
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Main Course
Cuisine American
Servings 8
Calories 935 kcal


  • 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


  • 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.


  • 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.


Calories: 935kcalCarbohydrates: 36gProtein: 51gFat: 64gSaturated Fat: 30gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 215mgSodium: 1612mgPotassium: 777mgFiber: 1gSugar: 4gVitamin A: 1335IUVitamin C: 2mgCalcium: 483mgIron: 2mg