Slow Cooker Crack Chicken and Rice

This Slow Cooker Crack Chicken and Rice is a creamy, cheesy, and comforting dish that’s perfect for busy weeknights or lazy weekends. Packed with tender shredded chicken, savory seasonings, gooey cheese, and crispy bacon, this one-pot wonder is sure to become a family favorite. With minimal prep and the magic of your slow cooker, you can enjoy a hearty, satisfying meal without the fuss!

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 (10.5 oz) can cream of chicken soup
• 1 (8 oz) package cream cheese, softened
• 1 (1 oz) packet ranch seasoning mix
• 1½ cups uncooked long-grain white rice
• 3 cups chicken broth
• 1½ cups shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• ¼ cup chopped green onions (optional, for garnish)

Directions

Step 1: Prepare the Slow Cooker

1. Spray the inside of your slow cooker with non-stick cooking spray to prevent sticking.

Step 2: Layer Ingredients

1. Place the chicken breasts in the bottom of the slow cooker.
2. Spread the cream cheese evenly over the chicken.
3. Sprinkle the ranch seasoning mix evenly on top of the cream cheese.
4. Add the cream of chicken soup over the chicken and cream cheese layer.

Step 3: Cook the Chicken

1. Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours , until the chicken is fully cooked and tender.

Step 4: Shred the Chicken

1. Remove the chicken from the slow cooker and shred it using two forks.
2. Return the shredded chicken to the slow cooker and stir to combine with the sauce.

Step 5: Add Rice and Broth

1. Stir in the uncooked rice and chicken broth , mixing everything together well. Ensure the rice is submerged in the liquid for even cooking.

Step 6: Cook the Rice

1. Cover and cook on high for an additional 30–45 minutes , or until the rice is cooked and tender. Stir occasionally to prevent the rice from sticking to the bottom of the slow cooker.

Step 7: Add Cheese and Bacon

1. Once the rice is cooked, stir in the shredded cheddar cheese and cooked bacon crumbles . Let the cheese melt into the mixture, creating a creamy, indulgent texture.

Step 8: Serve

1. Scoop the crack chicken and rice onto plates or bowls.
2. Garnish with chopped green onions , if desired, for a pop of color and freshness.
3. Serve hot and enjoy the creamy, cheesy goodness!

Tips for Success

• Rice Variations: Use brown rice instead of white rice, but increase the cooking time by 15–20 minutes and add an extra ½ cup of chicken broth to account for the longer cooking time.
• Cheese Options: Swap cheddar for Monterey Jack, Colby, or a blend of cheeses for a different flavor profile.
• Add-Ins: Stir in sautéed mushrooms, diced bell peppers, or spinach for extra veggies and nutrition.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days . Reheat gently in the microwave or on the stovetop with a splash of chicken broth to loosen the texture.
• Freezing: Freeze individual portions in freezer-safe containers for up to 3 months . Thaw overnight in the refrigerator before reheating.

Why You’ll Love This Recipe

This Slow Cooker Crack Chicken and Rice is pure comfort food at its finest. The tender shredded chicken soaks up the rich, creamy sauce while the rice cooks perfectly in the same pot. Topped with gooey melted cheese and crispy bacon, this dish is indulgent yet easy to prepare. Whether you’re feeding your family or hosting friends, this recipe delivers bold flavors and creamy textures that everyone will love. Dive into this cheesy, bacon-loaded masterpiece and savor every bite!