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Slow cooker crack chicken may not be the most elegant meal you serve, but it’s really delicious and great comfort food.
Slow Cooker Crack Chicken–Comfort Food
While a slow cooker is an all-season method of cooking, almost everyone immediately thinks of fall and winter as the time to cook in one. I imagine that’s because stews, pot roasts and soups are warm comforts when the weather turns in.
Since the weather by me is definitely turning in, I dusted off my slow cooker to make this crack chicken. In fact I could think of nothing else to eat since I saw Sarah from The Magical Slow Cooker post her recipe. And if you’re looking to use your crock pot more than you do, bookmark her site!
I’ve based my recipe off of hers but I substituted some ingredients that tailored it more to my taste and on ingredients I had on hand.
Thighs Or Breasts?
Since thighs and breasts–especially the boneless skinless variety are pretty much interchangeable in most recipes.
I have both on hand in my freezer but when it comes to slow cookers, I prefer the thighs. I find chicken breast gets a bit to dry for my tastes so I opt for the thighs. Again, it’s a matter of what you have on hand and personal taste. Although in this recipe, with the creamy sauce that makes itself as the dish cooks, breast will probably work just as well and not be too dry.
If You’re Watching Your Sodium…
This may not be the dish for you if you have dietary restrictions for sodium. However if you want to reduce the amount of salt just for personal taste and/or your sodium-restricted diet is not too severe, there are measures you can take.
I have no dietary restrictions but the older I get, the less I like salty-tasting food. The cheese is pretty salty and since I didn’t want to eliminate that, I tried to do it elsewhere. I make my own ranch seasoning and I make that salt-free (recipe link is in the ingredient list) and I used a sodium-reduced soup and I have a recipe for making your own condensed cream soups too if you want to make it yourself. In fact since condensed cream soups are used a lot in slow cooker recipes, you may want to bookmark my recipe–and remember you can make them with no salt too.
Slow Cooker Crack Chicken
- 2 lbs boneless skinless chicken thighs
- 1/4 cup ranch seasoning mix or 1 packet of store bought
- 8 oz cream cheese cubed
- 1 can 10.5 oz cream of chicken soup, undiluted
- 1/2 cup crisp bacon diced
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sliced green onions
- Place chicken thighs in a single layer at the bottom of a slow cooker (mine is 7 qt).
- Sprinkle the top of the chicken with the ranch seasoning, then spread the soup on top then finally distribute the cubed cream cheese on top of it all.
- Cover and cook on low for 6-7 hours, or high 4-5 hours (times can vary--mine was done in 4 hours on high). Do not lift the lid until the minimum time is up.
- Shred the chicken--this can be done right in the slow cooker using 2 forks. Stir in the bacon then top with the cheese. Cover and cook about 10 minutes or until cheese is melted. Top with green onion and serve.