Description
This indulgent and easy Slow Cooker Crack Chicken & Rice combines creamy chicken, crispy bacon, and flavorful seasonings all cooked together in one pot. Perfect for busy nights, it’s a comforting and hearty dish your whole family will love!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 packet taco seasoning mix
- 1 (8 oz) block cream cheese, cubed
- 1/2 cup cooked bacon, crumbled (about 6–8 strips)
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 1/2 cups uncooked white rice (long-grain or jasmine)
- 1 1/2 cups water
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Place the chicken breasts at the bottom of the slow cooker. Sprinkle the ranch seasoning mix and taco seasoning mix over the chicken.
- Add the Cream Cheese and Bacon: Place the cubed cream cheese and crumbled bacon on top of the chicken.
- Add the Liquids: Pour the chicken broth and water over the ingredients in the slow cooker. Stir to combine gently, making sure the cream cheese is submerged in the liquid.
- Cook: Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and easily shreddable.
- Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir it into the creamy mixture.
- Add the Rice: Add the uncooked rice to the slow cooker and stir. Cover and cook on high for an additional 30-40 minutes, or until the rice is fully cooked and the mixture is creamy.
- Add Cheese and Season: Stir in the shredded cheddar cheese until melted and creamy. Taste and adjust the seasoning with salt and pepper if needed.
- Serve: Garnish with freshly chopped parsley and serve hot!
Notes
- You can use pre-cooked bacon to save time, or substitute with cooked sausage or ham for a different flavor.
- If you prefer a spicier dish, add a bit of hot sauce or chili powder to the seasoning mix.
- For a lower-carb version, you can use cauliflower rice in place of the white rice.
- If the mixture is too thick after adding the rice, add a bit more chicken broth or water to reach your desired consistency.
- This dish is great for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 7 hours (on low) or 4 hours (on high)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg