Name: Slow Cooker Crack Chicken and Rice
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts; 8 oz cream cheese; 1 oz ranch seasoning mix; 3 cups cooked white rice; 1.5 cups shredded cheddar cheese; 1/2 cup chicken broth or water; Green onions, chopped (optional, for garnish)

Slow Cooker Crack Chicken and Rice is a rich, creamy, and cheesy one-pot dish that brings comfort to the table with minimal effort. It features tender shredded chicken, ranch seasoning, and fluffy rice all stirred together into a delicious, satisfying meal.

Why You’ll Love This Recipe

I love how simple and hands-off this recipe is. The slow cooker does all the work, and I get a warm, filling dinner with barely any prep. The combination of ranch seasoning and cream cheese gives it that irresistible creamy tang, and the melted cheddar ties it all together. It’s family-friendly, great for meal prep, and always hits the spot.

ingredients

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

Boneless, skinless chicken breasts
Cream cheese
Ranch seasoning mix
Cooked white rice
Shredded cheddar cheese
Chicken broth or water
Green onions (optional, for garnish)

directions

I place the chicken breasts in the bottom of the slow cooker.
I sprinkle the ranch seasoning over the top of the chicken.
I cube the cream cheese and spread it on top.
I add chicken broth to keep everything moist.
I cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.
I shred the chicken right in the slow cooker using two forks.
I stir in the cooked rice and shredded cheddar until creamy and well combined.
I top with chopped green onions before serving for a bit of freshness.

Servings and timing

This recipe serves 6 people. It takes about 10 minutes of prep time and 6–7 hours of cooking on low or 3–4 hours on high.

Variations

Sometimes I swap the white rice for brown rice or cauliflower rice. I also like to mix in steamed vegetables like broccoli or peas to make it more wholesome. For a little heat, I add diced green chiles or a touch of hot sauce. It’s easy to tweak based on what I have in the fridge.

storage/reheating

Leftovers can be stored in the fridge in an airtight container for up to 4 days. To reheat, I use the microwave or warm it in a saucepan over low heat with a splash of broth or water. It also freezes well—once cooled, I store it in a freezer-safe container for up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

Can I use frozen chicken breasts?

Yes, I can use frozen chicken. I just increase the cook time and make sure the internal temperature reaches 165°F before shredding.

Should the rice be cooked before adding?

Yes, I always use fully cooked rice. Adding raw rice would absorb too much liquid and change the texture of the dish.

What kind of ranch seasoning works best?

I usually go with a store-bought ranch seasoning packet, but I’ve made my own with dried herbs when I want to keep things more natural.

Can I add vegetables?

Definitely. I like adding cooked broccoli, peas, or even spinach. It’s an easy way to boost the nutrition.

Is this good for meal prep?

Absolutely. I portion it into containers and store it in the fridge or freezer. It reheats well and stays creamy.

Conclusion

Slow Cooker Crack Chicken and Rice is one of those recipes I keep coming back to. It’s easy, comforting, and full of flavor, making it perfect for a weeknight dinner or a make-ahead meal. I love how everything comes together in one pot with little effort and big rewards.