This Crack Chicken Recipe is filled with creamy, cheesy, delicious chicken breasts smothered in a winning combination of cream cheese, crispy bacon, and savory ranch seasoning. It’s an easy, low-effort weeknight meal packed with maximum, ultra-comforting flavor! Bonus: Crockpot instruction included!
The Best Ever Crack Chicken Recipe
This incredible crack chicken recipe is like nothing you’ve ever made before. You guys, it has all the things – salty bits of bacon, gooey melty cheese, creamy cream cheese, and savory ranch seasoning mix. It’s an explosion of happiness in your mouth. Assuming that you like these things, I’m positive this will be your new favorite chicken dinner.
Want more crack chicken recipes? Check out my oh-so popular crack chicken casserole or this rich and creamy crack chicken soup!
Table of Contents
Pro Tips: What to Know Before You Make This Recipe
In order to make the best crack chicken recipe possible, consider the following before getting started:
Use thinly sliced chicken breasts. Using thinly sliced chicken breasts (aka chicken cutlets) is key for even cooking throughout the entire dish. Thicker breasts take longer to bake, which may cause the cheesy topping to overcook or parts of the chicken to dry out. Tip: If you only have full chicken breasts on hand, simply slice them in half lengthwise or gently pound them to an even thickness (about ½ inch thick or less) using a meat mallet or rolling pin.
Soften the cream cheese. Cream cheese that has been brought to room temperature is much easier to incorporate with the cream of chicken soup, seasoning, and cheese. Tip: For best results, allow the cream cheese to sit at room temperature for 30 minutes before starting the recipe. If you’re in a rush, remove it from the packaging and microwave it in 10-second intervals until softened.
Precook the bacon. Bacon won’t crisp up if baked raw in the creamy mixture—it’ll stay soft and chewy. Be sure to cook your bacon beforehand on the stovetop, in the oven, in the air fryer, or even in the microwave—just drain on paper towels and let it cool before chopping.
This recipe is low-carb, but not quite keto-approved. It isn’t officially considered a keto-approved recipe due to the canned cream of chicken soup. Tip: Easily fix this by making your own homemade cream of chicken soup.
You can make this in the slow cooker. Check out the recipe recipe card for full, detailed instructions.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
You only need eight ingredients to make this incredibly addictive crack chicken recipe – chicken, cream cheese, canned cream of chicken soup, bacon, shredded cheese, dry ranch seasoning mix, salt, and black pepper. And, since salt and black pepper don’t technically count as ingredients, that means you really need just six ingredients to get this amazing dinner on the table.
A few substitution notes:
- The best substitute for canned cream of chicken soup is homemade cream of chicken soup. You can also make a roux with equal parts melted butter and all-purpose flour, then gradually add chicken broth until the desired consistency is reached.
- Boneless, skinless chicken thighs may used in place of the chicken breasts. In any case, ensure the chicken isn’t too thick, as this will increase the cooking time. Slice the chicken breasts into two thinner halves if necessary.
- For best results, shred the cheese from a large block rather than using bagged, pre-shredded cheese.
- Finally, if you use dry ranch seasoning mix regularly, consider making homemade in bulk. It takes so much better than the store-bought packets and are way cheaper!
How to Make Crack Chicken (Oven-Baked)
It’s so tempting to call this a one-pan recipe, but it uses a a pan and a mixing bowl. Oh well, close enough. That reminds me, my favorite dish to make this recipe (and countless others in) is this Lodge 3.6 Quart Enameled Cast Iron Oval Casserole With Lid. It’s safe for the stovetop and oven up to 500°F!
The complete recipe (with step-by-step images) is in the recipe card at the bottom of this page.
- Preheat the oven to 400 degrees Fahrenheit, then spray a large oven-safe skillet or baking dish with non-stick spray.
- Mix the softened, room-temperature cream cheese in a medium mixing bowl until smooth, then add the cream of chicken soup, dry ranch mix, black pepper, and salt. Mix well until fully combined.
- Fold ¾ of the shredded cheddar cheese and ¾ of the cooked bacon bits into the cream cheese mixture. Gently mix until combined. Set aside the remaining shredded cheese and bacon for topping.
- Season both sides of the chicken breast cutlets with salt and black pepper (garlic powder, onion powder, and paprika are optional seasonings). Transfer the chicken to your prepared oven-safe skillet or baking dish.
- Evenly spread the cream cheese mixture over the top of the chicken, then sprinkle the remaining cheese and bacon over the top.
- Bake for 15-20 minutes or until the cheese is bubbly all around the edges and corners, then set the oven to low broil and continue to cook for 3-5 minutes or until the cheese turns golden brown on top. Ensure that the chicken is fully cooked (165℉ as measured with a digital meat thermometer) before serving.
- Remove the chicken from the oven and allow it to rest for 5 minutes. Garnish with sliced green onions, if desired.
How to Serve Crack Chicken
There are countless yummy and delicious ways to serve this low-carb chicken recipe. Some of my favorites include:
- As a Sandwich – Toast a couple of slices of sourdough bread or your favorite hamburger buns and top with veggies like sliced tomato, avocado, lettuce, red onions, and pickled jalapeños.
- As the Main Dish – These fully loaded chicken breasts are fantastic served over rice, pasta, or mashed potatoes with a small side salad or roasted vegetables.
- Shredded: Easily shred the chicken once it’s out of the oven (or slow cooker; instructions in the recipe card below) and use it as a flavorful filling for baked potatoes, wraps, or tacos!
Make-Ahead, Storage, and Reheating Tips
Allow leftovers to cool before transferring them to an airtight container in the refrigerator for up to 4-5 days. For this recipe, I find that reheating in the microwave yields the best results, but you can also reheat in the oven.
Can you freeze leftover crack chicken?
Yes, however, the cream cheese may separate after thawing and reheating. This will not change the flavor but may change its overall creamy appeal. To freeze, allow the leftovers to cool before placing them in a sealed, freezer-safe, airtight container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight rather than at room temperature for best results. Once thawed, reheat in the microwave or oven until heated.
Can you make crack chicken ahead?
Yes! You can assemble the crack chicken up to 24 hours ahead of time. Simply layer the seasoned chicken and cream cheese mixture in your baking dish (but wait to add the final layer of cheese and bacon until just before baking for best texture). Cover tightly with plastic wrap or foil and pop it in the refrigerator until ready to bake. When you’re ready, let the dish sit out for 15–20 minutes to take the chill off before baking it into the oven.
Looking for more quick and easy chicken dinners? You’ll love this flavorful Santa Fe Chicken Recipe, my super easy one-pan Creamy Coconut Milk Chicken, and this crispy Parmesan Crusted Chicken Recipe.
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this Crack Chicken Recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
RECIPE CARD
Crack Chicken Recipe
Ingredients
- 1 (8-ounce) package full-fat cream cheese - softened
- 1 (10.5-ounce) can cream of chicken soup
- 1 (1-ounce) packet Ranch seasoning mix - or 1.5 tbsp homemade ranch seasoning
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 8 ounces freshly shredded sharp cheddar cheese - divided
- 6 slices bacon - cooked until crisp, chopped, and divided
- 1½ pounds thinly sliced chicken breasts (chicken cutlets) - about 8 pieces
Instructions
Oven-Baked Crack Chicken
- Preheat the oven to 400°F (200°C). Spray a large oven-safe skillet or baking dish with non-stick spray and set aside.
- Make the cream cheese mixture: In a medium bowl, mix the softened cream cheese until smooth. Add in the cream of chicken soup, ranch seasoning, black pepper, and salt. Stir until fully combined.
- Add the cheese and bacon: Gently fold ¾ of the shredded cheddar cheese and ¾ of the cooked bacon bits into the cream cheese mixture until combined. Set aside.
- Season the chicken: Lightly season both sides of the chicken cutlets with salt and pepper. Transfer to the prepared skillet or baking dish.
- Spread the cream cheese mix over the chicken: Evenly spread the cream cheese mixture on top of the chicken pieces.
- Top with the remain cheese and bacon: Sprinkle the remaining cheddar cheese and bacon over the top.
- Bake: Transfer to the preheated oven and bake for 15-20 minutes or until the cheese bubbles.
- Broil for a golden finish: Set the oven to LOW broil, and continue to cook for 3-5 minutes or until the cheese turns golden brown on top. Check that the chicken is fully cooked (165℉ as measured with a digital meat thermometer) before serving.
- Rest and Serve: Remove from the oven and allow the chicken to rest for 5 minutes. Garnish with sliced green onions, if desired.
Crockpot Crack Chicken
- Spray the bowl of a 4-qt or larger slow cooker with non-stick cooking spray. Add the chicken and sprinkle with the ranch seasoning mix. Cover the chicken with the softened cubes of cream cheese and the canned cream of chicken soup.
- Cover and cook on LOW for 7-8 hours without opening the lid.
- After the 7-8 hours have finished, remove the lid and shred the chicken directly in the slow cooker using two forks.
- Sprinkle the shredded cheese and bacon bits over the top of the chicken and cover. Continue to cook for an additional 10-30 minutes, at least until the cheese has melted.
Jessica’s Notes
- Chicken: Boneless, skinless chicken thighs may used in place of boneless, skinless chicken breasts.
- Canned Cream of Chicken Soup: The best substitute is homemade cream of chicken soup. You can also make a roux with equal parts melted butter and all-purpose flour, then gradually add chicken broth until the desired consistency is reached.
- This recipe is NOT officially considered a keto-approved recipe due to the canned cream of chicken soup.
- Store-bought ranch seasoning mix is great, but homemade is even better! You will need 1-1.5 tablespoons for this recipe.
- Cool leftovers before transferring to an airtight container in the refrigerator for up to 5 days. For this recipe, I’ve found that reheating leftovers in the microwave yields the best results, but you can also reheat them in the oven.
- You can freeze this crack chicken recipe, however the cream cheese may separate after thawing and reheating. Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator for best results.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
This was such a hit in my family. Oh so delicious ๐
I am happy to hear your family enjoyed it ๐