Recipe

Crack Chicken

Creamy ranch-cheddar chicken with crispy bacon that stays soft and chewy, not dry or stringy. Weeknight-easy, party-friendly, and dangerously scoopable.

By Matt Campbell

•

4.9

A skillet filled with creamy crack chicken topped with melted cheddar, crispy bacon, and sliced green onions

Jump to Recipe

If you have ever had crack chicken and thought, “Why is mine kind of… dry?” Welcome. This version is built to stay soft and chewy, meaning tender chicken that pulls apart easily, coated in a glossy, cheesy ranch sauce that clings like it means it.

We are doing a few small things that make a big difference: gentle cooking, a quick rest before shredding, and adding the cheddar at the end so it melts into the sauce instead of turning grainy. The result is cozy, a little indulgent, and perfect for sandwiches, baked potatoes, or straight-from-the-skillet “taste tests” that somehow become dinner.

A close-up of a spoon lifting creamy crack chicken showing tender shredded texture

Why It Works

Soft, not stringy: Cooking the chicken gently and letting it rest keeps it juicy and chewy in the best way.
Sauce that stays smooth: Cream cheese melts into the broth first, then the chicken goes back in, and cheddar goes in off the heat so it turns silky, not greasy.
Big flavor with accessible ingredients: Ranch seasoning, bacon, cheddar, garlic, and a splash of broth for balance.
Flexible: Serve it as a dip, sandwich filling, stuffed in baked potatoes, or over rice and veggies.

Pairs Well With

Storage Tips

Refrigerate

Cool completely, then store in an airtight container for up to 4 days.

Freeze

Freeze in portions for up to 2 months. Thaw overnight in the fridge for best texture.

Reheat without breaking the sauce

Warm gently on the stove over low heat or in the microwave at 50 to 70 percent power, stirring often. If it looks too thick, add 1 to 3 tablespoons chicken broth or milk and stir until creamy again.

Common Questions

Why is it called crack chicken?

It is a nickname for the combo of ranch, cheddar, cream cheese, and bacon because it is wildly craveable. No actual “crack” involved, just comfort food doing comfort food things.

Can I make this in a slow cooker?

Yes. Add chicken and broth, then cook on low 3 to 4 hours (or high 2 to 3) until the chicken hits 165°F. Remove chicken to shred. Whisk in cream cheese until smooth, return chicken, then add cheddar, bacon, and green onions at the end.

Can I use chicken thighs?

Absolutely. Thighs are naturally juicier and make the “soft and chewy” texture even easier to nail.

How do I keep the sauce from getting grainy?

Add cheddar off the heat and use freshly shredded cheese if possible. Pre-shredded works, but it can melt less smoothly.

Is ranch dressing the same as ranch seasoning?

Nope. This recipe uses dry ranch seasoning for concentrated flavor without watering down the sauce.

How much ranch seasoning should I use?

For this amount of chicken and dairy, use 1 packet (about 1 ounce, roughly 3 tablespoons). If you are sensitive to salt, start with 2 tablespoons, then add more to taste after the cheddar melts.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet with lid (or a Dutch oven)
Tongs
Cutting board and knife
Two forks for shredding (or a hand mixer for quick shredding)
Measuring cups and spoons

This is one of those recipes I started making when I wanted something that felt like takeout comfort food, but with weeknight effort. The first time I made it, I cranked the heat, shredded immediately, and ended up with chicken that tasted great but had the texture of overcooked homework.

So I slowed down. Gentle simmer, short rest, sauce first, cheese at the end. Suddenly it was the kind of creamy, spoonable chicken you build a whole meal around. Now it is my go-to when friends show up hungry and I want to look like I planned ahead, even if I absolutely did not.

Crack Chicken

(4.9 Reviews)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6

Ingredients

6 slices bacon
2 pounds boneless, skinless chicken breasts (or thighs)
1 cup low-sodium chicken broth
1 (8-ounce) block cream cheese, cubed and softened
1 packet dry ranch seasoning (about 1 ounce, roughly 3 tablespoons)
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 cups shredded sharp cheddar cheese (about 8 ounces)
3 green onions, thinly sliced
Pinch of salt, to taste (often not needed if your ranch mix is salty)
Optional: 1 to 2 teaspoons hot sauce or a pinch of cayenne

Instructions

Crisp the bacon. In a large deep skillet over medium heat, cook bacon until crisp. Transfer to a paper towel lined plate. Once cool, chop. Leave about 1 tablespoon bacon fat in the skillet and drain the rest.
Gently cook the chicken. Add chicken to the skillet, then pour in broth. Sprinkle ranch seasoning, garlic powder, and black pepper over the top. Bring to a gentle simmer, cover, and cook 15 to 18 minutes (depending on thickness) until chicken reaches 165°F.
Rest, then remove. Turn off the heat, keep covered, and let the chicken rest in the hot broth for 5 minutes. This is your texture insurance. Transfer chicken to a plate or cutting board.
Make the smooth sauce first. Turn heat to low. Add cubed cream cheese to the skillet and whisk or stir patiently until fully melted and glossy. Keep it low and steady so it stays smooth.
Shred and return. Shred the rested chicken with two forks (or a hand mixer), then stir it back into the cream cheese sauce.
Add cheddar off the heat. Turn off the burner. Stir in cheddar in handfuls until melted. Taste and adjust with a pinch of salt if needed. Add hot sauce or cayenne if you want a little kick.
Finish and serve. Stir in most of the chopped bacon and green onions. Top with the rest. Serve warm as a dip with crackers, piled onto buns, spooned over baked potatoes, or tucked into tortillas.

Matt’s small trick: If your sauce gets too thick, stir in broth 1 tablespoon at a time until it turns creamy again. If it gets too thin, simmer uncovered on low for 2 to 3 minutes to tighten it up.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Crack Chicken

Why It Works

Pairs Well With

Recommended

Perfect Baked Potato

Light Naan Bread (Savory Herb)

Simple Kale Salad (Juicy and Tender)

Classic Coleslaw (Fresh & Creamy)

Storage Tips

Refrigerate

Freeze

Reheat without breaking the sauce

Common Questions

Why is it called crack chicken?

Can I make this in a slow cooker?

Can I use chicken thighs?

How do I keep the sauce from getting grainy?

Is ranch dressing the same as ranch seasoning?

How much ranch seasoning should I use?

Crack Chicken

Ingredients

Instructions