Tender chicken, cream cheese, and ranch seasoning simmer in a slow cooker for savory, comforting flavors. Shredding the chicken ensures each bite mixes perfectly with creamy sauce. Uncooked rice absorbs all the flavors as it cooks in chicken broth, making a hearty base. Stirring in cheddar cheese and crispy bacon near the end adds rich taste and a touch of smokiness. Garnish with green onions for freshness before serving. This hands-off method yields a satisfying dish perfect for busy weeknights or make-ahead meals.
Slow cooker crack chicken and rice is the ultimate comfort meal for busy weeknights or when you just want something creamy and hearty with minimal fuss. It delivers that classic cheesy ranch flavor and gets rave reviews from everyone who tries it. I find this meal especially kid-friendly with its cozy texture and rich taste, and it always disappears fast at our table.
Why You’ll Love This Recipe
- Ready to go in the slow cooker within minutes
- Uses simple ingredients you can find at any grocery store
- Makes plenty for feeding a family or leftovers for lunch
- Crowd pleasing flavors with creamy cheese and savory ranch
I made this once for a potluck and it completely vanished before I could get seconds. The blend of cream cheese and crispy bacon smells amazing as it cooks and makes the whole house feel welcoming.
Ingredients
Boneless skinless chicken breasts: Essential for a lean protein base. Select breasts that are plump and firm for juiciest texture.
Cream of chicken soup: Silky texture and savory flavor. Choose a low sodium brand for better control of salt.
Cream cheese: Softened for easy mixing. Makes everything extra creamy. I find full fat cream cheese gives the best flavor.
Ranch seasoning: Classic tang that brings everything together. Check the packet ingredients for a good herb blend with minimal additives.
Uncooked long grain white rice: Holds up well and absorbs flavors beautifully. Go for a trusted brand for consistent results.
Chicken broth: Adds depth and helps the rice cook evenly. Opt for low sodium broth if you want to keep salt in check.
Shredded cheddar cheese: Melts into gooey perfection. Use freshly grated cheese for the most melt and flavor.
Cooked bacon, crumbled: Crunchy and salty with lots of crave appeal. Bake or pan fry bacon for the crispiest bits.
Chopped green onions: Fresh bite and color. Only add right before serving for the best crunch.
Step-by-Step Instructions
Prepare the Slow Cooker:Spray the inside of your slow cooker with non stick cooking spray to prevent sticking and make cleanup easier.
Layer the Ingredients:Place chicken breasts evenly at the bottom of the slow cooker. Spread softened cream cheese over the top for even coverage. Sprinkle ranch seasoning mix all over. Add the cream of chicken soup to top it off.
Cook the Chicken:Cover and set your slow cooker to low for about six to seven hours or high for three to four hours. The chicken is done when it shreds easily and is cooked all the way through.
Shred the Chicken:Carefully remove the chicken from the slow cooker. Place it on a board and shred it with two forks until bite sized. Return all shredded chicken and any juices back into the slow cooker.
Add Rice and Broth:Pour in the uncooked rice and chicken broth. Mix everything thoroughly so rice is submerged and flavors are evenly combined.
Cook the Rice:Cover again and cook on high for thirty to forty five minutes. Stir several times during this stage so rice cooks evenly and does not stick to the bottom.
Add Cheese and Bacon:Once the rice is tender, stir in the shredded cheddar cheese and cooked bacon crumbles. Put the lid back on for a few minutes to let the cheese melt perfectly.
Serve:Once everything is creamy and hot, spoon the crack chicken and rice onto plates. If you like, sprinkle with fresh green onions for a pop of flavor and color.
You Must Know
- High in protein and keeps you full for hours
- Perfect make ahead meal for meal prep or potlucks
- Stays creamy even after reheating and does not dry out
One time my nieces requested extra crispy bacon on top and it was gone before I could even plate my own serving. I love how the green onions add a fresh bite at the end.
Storage Tips
This dish stores wonderfully in an airtight container in the refrigerator for three to four days. You can reheat single servings in the microwave or warm larger portions in a covered skillet with a splash of broth to keep things creamy. If freezing, let the mixture cool completely, then store in a freezer safe container. Thaw overnight in the fridge before reheating for best texture.
Ingredient Substitutions
You can swap out chicken thighs if you like a juicier cut. For more veggies, stir in thawed frozen peas or broccoli right at the end. Use brown rice instead of white, but increase the cooking time and broth by about a third. If you need it gluten free, look for a gluten free cream soup and ranch mix.
Serving Suggestions
This is delicious on its own, but you can pair it with a crisp green salad or steamed veggies for balance. It is also wonderful scooped into a tortilla as an easy wrap or served next to roasted carrots or corn on the cob. For a gathering, try laying out extra toppings like chopped tomatoes or avocado for even more texture.
Cultural History and Popularity
Crack chicken and rice became popular in family kitchens for its comforting flavor and ease of preparation. The name comes from how irresistibly addictive the creamy cheesy ranch combination is. It brings together classic American casserole flavors that remind many of church potlucks and busy weeknight dinners loaded with nostalgia.
Pro Tips
- Use freshly grated cheddar for creamier melt and better flavor
- Stir several times when cooking the rice so nothing sticks and everything absorbs evenly
- For extra depth, sprinkle a little smoked paprika over the top before serving or garnish with hot sauce for a spicy kick
This comforting and creamy dish will become a family favorite as soon as you try it!
Frequently Asked Questions
→ Can I use brown rice instead of white rice?
Yes, but brown rice requires a longer cooking time and additional broth. Adjust slow cooker time so rice cooks thoroughly.→ What can I use as a substitute for cream cheese?
Neufchâtel cheese or a mixture of Greek yogurt and a little milk can replicate the creaminess of cream cheese.→ Can I cook the bacon in advance?
Absolutely. Prepare the bacon ahead and crumble it; stir into the dish toward the end for the best texture and flavor.→ How do I prevent rice from sticking in the slow cooker?
Stir the mixture occasionally while the rice cooks, and ensure enough liquid remains to keep rice from sticking.→ Can I make this dish ahead of time?
Yes, this meal holds well in the fridge. Gently reheat with a splash of broth to maintain its creamy texture.
Slow Cooker Crack Chicken Rice
Tender chicken, bacon, cheddar, and rice slow-cooked for hearty, creamy comfort. Effortless meal for any night.
Prep Time
15 Minutes
Cook Time
420 Minutes
Total Time
435 Minutes
Ingredients
→ Main Ingredients
01 900 g boneless, skinless chicken breasts
02 300 g cream cheese, softened
03 320 ml cream of chicken soup
04 28 g ranch seasoning mix
05 270 g uncooked long-grain white rice
06 720 ml chicken broth
07 170 g shredded cheddar cheese
08 6 slices bacon, cooked and crumbled
→ Garnish
09 60 ml chopped green onions (optional)
Instructions
Step 01
Coat the interior of the slow cooker evenly with non-stick cooking spray.
Step 02
Arrange chicken breasts in a single layer at the bottom of the slow cooker. Spread softened cream cheese evenly over the chicken. Evenly sprinkle ranch seasoning mix, then add the cream of chicken soup.
Step 03
Cover and cook on low heat for 6–7 hours or on high for 3–4 hours, until chicken is thoroughly cooked and tender.
Step 04
Remove cooked chicken from the slow cooker. Using two forks, shred the meat into bite-sized pieces and return the chicken to the slow cooker.
Step 05
Stir uncooked long-grain rice and chicken broth into the slow cooker, ensuring all ingredients are evenly combined.
Step 06
Cover and cook on high for 30–45 minutes, or until rice is fully cooked and tender. Stir occasionally to prevent rice from sticking to the bottom.
Step 07
Fold in shredded cheddar cheese and crumbled cooked bacon, allowing the cheese to melt thoroughly.
Step 08
Portion the dish onto plates and garnish with chopped green onions if desired.
