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 Time4

Total Time4 10

Course: Main Course

Cuisine: American

Keyword: Crockpot Crack Chicken and Rice Recipe

Servings:

Calories: 935kcal

Ingredients

2 pounds boneless and skinless chicken breasts (4 medium breasts)
8 ounces cream cheese, cut into cubes
26 ounces cream of chicken soup, undiluted
1⅔ cups half and half
1¼ 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)
1½ 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 1½ 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 low for 4 hours. Ensure the internal temperature of the chicken has reached 165°F.
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.
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