Description

A creamy, cheesy, and savory chicken and rice dish made effortlessly in the slow cooker. Packed with ranch flavor, crispy bacon, and melty cheeses, it’s a family favorite that’s perfect for busy nights.

Ingredients

1½ pounds boneless, skinless chicken breasts
½ cup low-sodium chicken broth
1 ounce ranch seasoning mix (1 packet)
8 ounces cream cheese (room temperature, cut into cubes)
1 cup shredded sharp cheddar cheese (divided)
½ cup shredded mozzarella cheese
8 ounces cooked bacon (chopped and divided)

½ cup sliced green onions (divided)

Instructions

Place the chicken breasts in the bottom of the slow cooker.
Pour the chicken broth over the chicken.
Sprinkle the ranch seasoning mix over the chicken.
Top with cubed cream cheese.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and shreds easily.
Shred the chicken directly in the slow cooker using two forks.
Stir in ½ cup of shredded cheddar cheese and all of the mozzarella cheese until melted and combined.
Fold in ½ of the chopped bacon and green onions.
Top with the remaining shredded cheddar cheese, bacon, and green onions.

Cover and cook for an additional 10–15 minutes on low until the cheese is melted

Notes

Serve over cooked rice for a complete meal.

For a lower-carb option, serve over cauliflower rice.

Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.

This dish can also be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 6–8 hours on low or 3–4 hours on high
Category: Main Course
Method: Slow Cooker
Cuisine: American

Keywords: slow cooker chicken, creamy chicken and rice, crack chicken, ranch chicken, bacon chicken