Creamy, Cheesy & Totally Irresistible
This Slow Cooker Crack Chicken and Rice is a rich, savory, one-pot dish that layers tender shredded chicken with creamy soup, ranch seasoning, melted cheese, and smoky bacon. With long-grain rice simmered in broth until fluffy—it’s the ultimate comfort food that practically makes itself.
A hearty, crowd-pleasing meal perfect for busy weeknights or meal prep!
Why You’ll Love This Recipe:
Tender Chicken: Slow cooking ensures fall-apart softness every time.
Cheesy Goodness: Cheddar and cream cheese melt into the sauce for a luxurious finish.
Bacon Flavor Boost: Adds depth and crunch that elevates the whole dish.
Set-and-Forget Simplicity: Just layer, cook, shred, and stir—no constant babysitting.
Rice Made Easy: No need to pre-cook the rice—it cooks perfectly right in the slow cooker.
Ingredients (Serves 6–8):
For the Slow Cooker Base:
- 2 lbs boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup (or mushroom for deeper flavor)
- 1 (8 oz) package cream cheese , softened (about 1 cup)
- 1 packet (1 oz) ranch seasoning mix (or homemade ranch powder if preferred)
For Cooking the Rice:
- 1½ cups uncooked long-grain white rice
- 3 cups chicken broth (low-sodium preferred)
To Finish:
- 1½ cups shredded cheddar cheese
- 6 slices bacon , cooked and crumbled (or turkey bacon for lighter option)
- ¼ cup chopped green onions (optional – for fresh garnish)
Instructions:
Step 1: Prep the Slow Cooker
Spray the inside of a 5–6 quart slow cooker with non-stick cooking spray to prevent sticking.
Step 2: Layer Ingredients
Place chicken breasts at the bottom of the slow cooker.
Spread cream cheese over the top of the chicken.
Sprinkle the ranch seasoning mix evenly over the cream cheese.
Add the cream of chicken soup on top.
Step 3: Cook Until Tender
Cover and cook on:
- Low for 6–7 hours , or
- High for 3–4 hours
until the chicken is fully cooked and easily shredded with a fork.
Step 4: Shred the Chicken
Remove the chicken from the slow cooker and shred using two forks.
Return it to the slow cooker and stir everything together gently.
Step 5: Add Rice & Broth
Stir in:
- Uncooked rice
- Chicken broth
Mix well so the rice is submerged and distributed evenly.
Cover and cook on high for 30–45 minutes , stirring occasionally, until the rice is tender and has absorbed most of the liquid.
Step 6: Stir in Cheese & Bacon
Once the rice is done, add:
- Shredded cheddar cheese
- Crumble in cooked bacon
Stir until the cheese is fully melted and the mixture is warm throughout.
Step 7: Garnish & Serve Hot
Ladle into bowls and top with a sprinkle of fresh green onions if desired.
Serve hot as a comforting main dish or alongside steamed veggies, coleslaw, or garlic bread.
Tips for Success:
Use Room-Temp Cream Cheese: Prevents lumps and ensures smooth mixing.
Rice Tip: Don’t lift the lid too often—let steam work its magic!
Adjust Seasoning: Taste before serving and add salt, pepper, or extra ranch as needed.
Make Ahead Magic: Assemble ingredients the night before and refrigerate—cook in the morning.
Freezer-Friendly: Cool completely and freeze portions for future meals—reheat gently.
Serving Suggestions:
- Perfect for family dinners, potlucks, or packed lunches.
- Ideal with a side of cornbread or crusty rolls for dipping.
- Great topped with sour cream or avocado for extra flair.
Nutritional Information (per serving, serves 6 – approximate):
(Without optional toppings – based on regular cheese and bacon)
- Calories: ~450 kcal
- Protein: ~25g
- Carbohydrates: ~25g
- Fat: ~25g
- Fiber: ~0.5g
- Sugar: ~1g
This Slow Cooker Crack Chicken and Rice is a cozy, creamy, cheesy, bacon-packed dream come true. With minimal effort and maximum flavor—it’s the kind of dish that becomes a household staple.
So go ahead and make this tonight… because once you try it—you’ll be making it again and again!
