Slow Cooker Crack Chicken and Rice Recipe
This slow cooker crack chicken and rice is a creamy, cheesy, bacon-loaded comfort dish that’s perfect for beginner cooks. Set it, forget it, and enjoy a warm, satisfying meal with minimal effort!
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
- 1 1/2 cups uncooked long-grain white rice
- 3 cups chicken broth
- 1 1/2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions optional, for garnish
Instructions
- Spray your slow cooker with non-stick cooking spray.
- Place chicken breasts in the bottom. Spread cream cheese on top.
- Sprinkle ranch seasoning and add cream of chicken soup.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Shred the chicken, then return to the slow cooker.
- Stir in uncooked rice and chicken broth.
- Cook on high for 30–45 minutes until rice is tender, stirring occasionally.
- Add cheddar cheese and bacon, stir to melt, and serve with green onions.
Notes
Tip: Stir halfway through rice cooking to avoid sticking.
Variation: Add frozen peas or corn in the last 15 minutes for extra texture and nutrition. Nutrition (estimated per serving)
Calories: 520 | Protein: 35g | Carbs: 30g | Fat: 28g | Fiber: 1g | Sugar: 2g
Variation: Add frozen peas or corn in the last 15 minutes for extra texture and nutrition. Nutrition (estimated per serving)
Calories: 520 | Protein: 35g | Carbs: 30g | Fat: 28g | Fiber: 1g | Sugar: 2g