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)
Directions:
Prepare Slow Cooker:
Spray the inside of your slow cooker with non-stick cooking spray.
Layer Ingredients:
Place chicken breasts in the bottom of the slow cooker. Spread cream cheese over the chicken. Sprinkle the ranch seasoning mix evenly on top. Add the cream of chicken soup.
Cook Chicken:
Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is fully cooked and tender.
Shred Chicken:
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Add Rice and Broth:
Add uncooked rice and chicken broth to the slow cooker. Stir everything together well.
Cook Rice:
Cover and cook on high for an additional 30–45 minutes, or until the rice is cooked and tender. Stir occasionally to ensure the rice doesn’t stick to the bottom.
Add Cheese and Bacon:
Stir in shredded cheddar cheese and cooked bacon crumbles. Let the cheese melt into the mixture.
Serve:
Scoop the crack chicken and rice onto plates. Garnish with chopped green onions, if desired.
Prep Time: 10 minutes | Cook Time: 6–8 hours | Total Time: 6 hours 10 minutes
Kcal: ~480 per serving | Servings: 6