Crockpot Crack Chicken and Rice

5 from 3 votes

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 Time10

Cook Time2

Total Time2 10

Course: Main Course

Cuisine: American

Keyword: Crockpot Crack Chicken and Rice Recipe

Servings:

Calories: 819kcal

Ingredients

2 pounds boneless skinless chicken breasts, or chicken tenderloins (4 medium)
8 ounces cream cheese, softened
1 can Family Size Campbell’s cream of chicken soup, undiluted
1 ⅔ cups half and half
1 ¼ cups Minute White Rice
2 ounces dry ranch seasoning mix (two 1-ounce packets)
1 teaspoon fresh cracked black pepper
1 pound smoked bacon, cooked and crumbled (divided into 1 cup and ½ cup)
1 ½ cups Colby-Jack cheese, shredded
2 cups Mozzarella cheese, shredded
3 tablespoons green onions, thinly sliced (optional garnish)

Instructions

Generously spray a 6 to 7-quart slow cooker with nonstick cooking spray.
Lay the raw chicken breast in the bottom of the slow cooker.
Spread the softened cream cheese over the raw chicken.
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.
Spread the soup mixture over the top of the chicken breasts and cream cheese. Cook on high heat for 2 hours.
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.
Sprinkle the 2 cups of shredded mozzarella 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.

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.
Check the internal temperature of the chicken to ensure it is cooked through. It needs to be at least 165°F. If the chicken does not reach that temperature, continue cooking for a bit longer before checking again.
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