Crack Chicken Rice (Print Format)

Creamy slow cooker chicken and rice loaded with cheese, bacon, and ranch seasoning for the perfect comfort meal.

# Ingredients:

→ Base ingredients for the slow cooker

01 - 2 pounds boneless, skinless chicken breasts
02 - 1 can (10.5 oz) cream of chicken soup
03 - 1 package (8 oz) cream cheese, softened
04 - 1 packet ranch seasoning mix

→ For the rice

05 - 1½ cups long-grain white rice, uncooked
06 - 3 cups chicken broth, preferably low-sodium

→ Final touches

07 - 1½ cups sharp cheddar cheese, freshly shredded
08 - 6 strips bacon, cooked until crispy and crumbled
09 - ¼ cup fresh green onions, finely chopped (optional for garnish)

# Steps:

01 - Grab your 5-6 quart slow cooker and give it a good spray with cooking spray to prevent any sticking later on.
02 - Place those chicken breasts right in the bottom of your slow cooker. Spread the softened cream cheese over the chicken, then sprinkle that ranch seasoning evenly on top. Finally, spoon the cream of chicken soup over everything.
03 - Cover your slow cooker and let it work its magic on low for 6-7 hours, or if you're in a hurry, cook on high for 3-4 hours. You'll know it's ready when the chicken shreds easily with a fork.
04 - Carefully remove the chicken from the slow cooker and shred it using two forks. Once it's nicely shredded, stir it back into all those delicious juices in the slow cooker.
05 - Stir in your uncooked rice and chicken broth, making sure the rice gets completely submerged and distributed evenly throughout. Cover again and cook on high for 30-45 minutes, stirring occasionally, until the rice is perfectly tender.
06 - Once your rice is cooked through, stir in that beautiful shredded cheddar cheese and crumbled bacon. Keep stirring until the cheese melts completely and everything is warm and creamy.
07 - Ladle generous portions into bowls and sprinkle with fresh green onions if you're using them. Serve immediately while it's nice and hot - this pairs wonderfully with some crusty bread or steamed vegetables.

# Tips:

01 - Make sure your cream cheese is at room temperature to prevent lumps and ensure smooth mixing throughout the dish.
02 - Try not to lift the lid too often while the rice is cooking - let the steam do its work for perfectly fluffy results.
03 - You can assemble all the ingredients the night before and refrigerate, then just start cooking in the morning for an even easier meal.
04 - This freezes beautifully! Cool completely and freeze portions for up to 3 months - just reheat gently when ready to enjoy.
05 - Feel free to substitute turkey bacon for regular bacon if you want a lighter version, or use cream of mushroom soup instead of chicken for deeper flavor.

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