• 2 pounds boneless, skinless chicken breasts
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 8 ounces reduced-fat cream cheese, softened
  • 1/2 cup chicken broth
  • 1/2 cup cooked and crumbled turkey bacon (or center-cut bacon)
  • 1/4 cup chopped chives or green onions
  • Salt and pepper to taste


  1. Place the chicken breasts in the slow cooker.
  2. Sprinkle the dry ranch seasoning mix over the chicken.
  3. In a mixing bowl, combine the softened cream cheese and chicken broth. Mix until smooth and well combined.
  4. Pour the cream cheese mixture over the chicken in the slow cooker.
  5. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, or until the chicken is tender and easily shreddable.
  6. Once the chicken is cooked, shred it directly in the slow cooker using two forks.
  7. Stir the shredded chicken into the creamy mixture until it’s well combined.
  8. Add the crumbled turkey bacon and chopped chives (or green onions) to the slow cooker. Mix everything together.
  9. Season with salt and pepper to taste.
  10. Allow the mixture to heat through for an additional 15-30 minutes on the low setting.
  11. Serve your Cream Cheese Crack Chicken over whole-grain pasta, cauliflower rice, or on a whole-wheat bun for a sandwich. You can also serve it over a bed of greens for a low-carb option.