Slow Cooker Crack Chicken and Rice

Slow cooker crack chicken and rice is a rich, creamy, and ultra-comforting one-pot meal that’s packed with flavor. With tender shredded chicken, cheesy rice, crispy bacon, and ranch seasoning, it’s the kind of hearty dish that feels like a warm hug in every bite. I love how everything cooks together in the slow cooker, making it easy and practically hands-off.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly satisfying with very little effort. The ranch seasoning adds tangy, herby flavor, while the cream cheese and cheddar melt into a perfectly creamy sauce. It’s family-friendly, freezer-friendly, and made entirely in the slow cooker—no extra pans, no extra work. Whether I’m feeding a crowd or meal prepping, this is a recipe I come back to again and again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
ranch seasoning mix
cream cheese (cubed)
chicken broth
uncooked long-grain white rice (like jasmine or basmati)
shredded cheddar cheese
bacon (cooked and crumbled)
salt and pepper (to taste)
optional: green onions or parsley for garnish

Directions

1. I place the chicken in the bottom of the slow cooker and sprinkle the ranch seasoning over the top.

2. I add the cubed cream cheese and pour the chicken broth over everything.

3. I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easy to shred.

4. I shred the chicken in the slow cooker, then stir in the uncooked rice and cook on high for another 30–40 minutes, or until the rice is tender and the liquid is mostly absorbed.

5. I stir in the shredded cheddar cheese and crumbled bacon until everything is melted and combined.

6. I taste and season with salt and pepper, then garnish with chopped green onions or parsley before serving.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 4–7 hours (plus rice cook time)
Total time: 4.5–7.5 hours

Variations

Sometimes I stir in steamed broccoli or peas at the end for extra veggies. For a spicier version, I add a pinch of cayenne or chopped jalapeños. I’ve also used brown rice, but it needs extra liquid and time. If I want to lighten it up, I use low-fat cream cheese and turkey bacon.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave in 1-minute intervals, stirring in between, or warm it on the stovetop with a splash of broth or milk to loosen it up. This dish also freezes well—just cool completely before freezing, then thaw overnight in the fridge and reheat as usual.

FAQs

Can I use cooked rice instead of uncooked?

Yes, I’ve stirred in already-cooked rice after shredding the chicken. I reduce the broth slightly and heat everything just until warm.

Does this dish get too thick?

It can thicken as it sits. I stir in extra broth or a splash of milk to loosen it up when reheating or serving.

Can I make this without bacon?

Absolutely. It still tastes great without bacon, though I love the salty crunch it adds.

What type of ranch mix works best?

I use a dry ranch dressing mix packet, but I’ve also used homemade ranch seasoning with great results.

Can I use frozen chicken?

Yes, I use frozen chicken breasts directly in the slow cooker, but I add a little extra cooking time to ensure they cook through.

Conclusion

Slow cooker crack chicken and rice is one of those low-effort, high-reward recipes I keep coming back to. It’s creamy, cheesy, loaded with flavor, and perfect for busy days when I want something hearty and comforting with almost no work. Whether I serve it on its own or with a side salad, it’s always a hit in my house.