Description
Slow cooker crack chicken and rice is a rich, creamy, and comforting one-pot meal made with shredded chicken, ranch seasoning, cheddar cheese, bacon, and tender rice. It’s a flavorful, easy dish that cooks entirely in the slow cooker for a fuss-free family dinner.
Ingredients
- 1.5 to 2 lbs boneless, skinless chicken breasts or thighs
- 1 packet (1 oz) ranch seasoning mix
- 8 oz cream cheese, cubed
- 2 cups chicken broth
- 1 cup uncooked long-grain white rice (jasmine or basmati)
- 1 1/2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- Salt and pepper, to taste
- Optional: chopped green onions or parsley for garnish
Instructions
- Place the chicken in the bottom of the slow cooker and sprinkle the ranch seasoning over the top.
- Add the cubed cream cheese and pour chicken broth over everything.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and shreds easily.
- Shred the chicken in the slow cooker, then stir in uncooked rice. Cover and cook on high for another 30–40 minutes, or until rice is tender and most of the liquid is absorbed.
- Stir in shredded cheddar cheese and crumbled bacon until melted and well combined.
- Season with salt and pepper to taste, and garnish with green onions or parsley before serving.
Notes
- Stir in steamed broccoli or peas at the end for added veggies.
- Add cayenne or jalapeños for a spicy twist.
- Use low-fat cream cheese and turkey bacon to lighten it up.
- Substitute with cooked rice by reducing broth and heating until warmed through.
- Add a splash of milk or broth if it thickens too much when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 2g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 130mg
