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crockpot crack chicken sandwich on plate with fries
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5 from 3 votes

Crockpot Crack Chicken

This Crockpot Crack Chicken is seriously addicting! Chicken thighs are slow cooked to tender perfection in a rich, tangy cream sauce and topped with bacon. Serve it on sandwiches, in wraps, over mashed potatoes, you name it!
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: chicken thigh, cream cheese, crockpot
Servings: 8 sandwiches
Calories: 370kcal
Author: Jennifer Debth




  • 2 tablespoons cornstarch
  • ½ cup half-and-half
  • 2 pounds boneless skinless chicken thighs
  • 1 (4 oz) can diced green chiles
  • 1 (1 oz) packet Ranch Seasoning, Salad Dressing & Recipe Mix
  • 1 (1 oz) packet taco seasoning
  • 1 (8 oz) block cream cheese cubed
  • 8 slices bacon cooked and crumbled
  • Sliced green onions for serving, if desired, highly recommended
  • Buns for serving, if desired


  • Grease a 6 quart crockpot with cooking spray. Set aside.
  • In a small bowl whisk cornstarch and half-and-half together until well combined.
  • Pour into prepared crockpot.
  • Place chicken thighs on top.
  • Sprinkle the thighs with green chiles, ranch, and taco seasoning.
  • Top with cubed cream cheese.
  • Cover and cook on LOW for 6 hours or HIGH for 3 hours, or until chicken is cooked through.

  • Remove chicken from crockpot. Set aside.
  • Use a whisk to whisk together the sauce until the cream cheese has been incorporated.
  • Cube or shred chicken thighs, then stir back into the crockpot.
  • Stir in the bacon, top with green onions, and serve on buns, if desired!
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Nutrition information does not include buns and green onions for serving.


Serving: 1sandwich | Calories: 370kcal | Carbohydrates: 9g | Protein: 27g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 159mg | Sodium: 952mg | Potassium: 396mg | Fiber: 1g | Sugar: 2g | Vitamin A: 820IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 2mg