Slow Cooker Crack Chicken and Rice

Slow Cooker Crack Chicken and Rice is a creamy, cheesy, and irresistibly savory dish that combines tender shredded chicken, bacon, ranch seasoning, and rice all in one comforting bowl. It’s the kind of hearty, easy meal I love tossing into the slow cooker and letting the magic happen.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect one-pot dinner—rich, flavorful, and loaded with everything I crave: cheese, ranch, chicken, and bacon. It’s family-friendly, super satisfying, and requires almost no effort once it’s in the slow cooker. Plus, the leftovers taste even better the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
ranch seasoning mix
cream cheese
cheddar cheese (shredded)
cooked bacon (chopped)
uncooked white rice (long grain or jasmine)
chicken broth
milk
onion (optional, diced)
salt and pepper
green onions (optional, for garnish)

directions

1. I place the chicken breasts in the bottom of the slow cooker and sprinkle the ranch seasoning over the top.

2. I add cream cheese cubes on top of the chicken and pour in the chicken broth.

3. I cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and easily shredded.

4. I shred the chicken right in the slow cooker using two forks.

5. I stir in the uncooked rice, milk, cheddar cheese, and chopped bacon. I mix well, then cover and continue cooking on high for another 30–40 minutes, or until the rice is cooked through.

6. I stir everything again before serving, and top with green onions or extra cheese if I’m feeling indulgent.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 6–7 hours (on low) or 3.5–4.5 hours (on high)

Variations

Sometimes I add steamed broccoli or peas toward the end for a little color and freshness. I’ve also swapped the rice for cooked pasta or cauliflower rice for a low-carb option. For extra heat, I stir in a bit of hot sauce or diced jalapeños.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the microwave or on the stove with a splash of broth or milk to loosen it up. It can also be frozen, though I prefer eating it fresh because the rice texture changes slightly after freezing.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, I’ve used shredded rotisserie chicken before. I just reduce the initial cook time and stir it in when I add the rice.

Do I need to cook the rice before adding it?

No, I add uncooked rice directly into the slow cooker. It absorbs all the flavor as it cooks.

What kind of cheese works best?

I stick with sharp cheddar for the classic flavor, but I’ve also used Monterey Jack or a cheddar blend with great results.

Can I use brown rice?

Brown rice takes longer to cook and may not soften as well in this recipe. If I use it, I par-cook it first or extend the cook time.

Can I make this on the stovetop?

Yes, I simmer the chicken in broth and ranch seasoning, shred it, then add cooked rice, cream cheese, and the rest of the ingredients until everything’s hot and creamy.

Conclusion

Slow Cooker Crack Chicken and Rice is the kind of meal I make when I want something comforting, cheesy, and easy to prep ahead. It’s rich, filling, and packed with flavor, making it perfect for busy nights or when I just want to cozy up with a bowl of something delicious.