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I am always trying out new recipes and creating meals for my family that are easy and delicious. As the warmer summer temperatures are upon us, my crockpot is one of my go-to ways to cook meals. You toss in the ingredients in the morning and its ready by dinner time. The crockpot also doesn’t heat up your entire kitchen like the oven can- perfect for those warmer months!
I know many have tried the crack dip- cheesy goodness in a bowl- right?
Well, I decided to try to convert it into a dinner recipe!
It’s super easy and doesn’t require very many ingredients…. Win-win!
Crockpot Crack Chicken Sandwiches
Ingredients
- 3 pound bag frozen boneless, skinless chicken thighs (you can use thawed chicken, and use breasts if you prefer)
- 1-8oz block cream cheese
- 1 packet ranch seasoning
- 1/2 cup chopped yellow onion
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled or precooked bacon pieces (I use these for convenience)
- green onions, sliced (optional)
- Your choice of: buns, tortillas, croissants or large lettuce leaves
Instructions
- Line your crockpot with a crockpot liner (for easy cleanup later),optional.
- Add chicken, cream cheese, chopped onion and ranch seasoning.
- Cover, cook on HIGH for 5-6 hours. (or LOW for 7-8 hours). ***
- Once chicken is cooked through, remove the lid, and shred the chicken and then stir the mixture together until well mixed.
- Add the cheddar cheese, bacon and green onions (if you are using them) and mix well.
- We like to serve our on the Hawaiian sandwich buns, but you can also use regular buns, croissants, tortillas, even make it into a lettuce wrap!
Notes
****note…I add my chicken from frozen- and always use a meat thermometer to ensure doneness. You can add your chicken thawed if you prefer- and adjust your cooking times accordingly.
I hope you’ll come back next time for more recipes, decor, DIY and all the in between.
