Description
Crockpot Pepper Jack Crack Chicken is a creamy, cheesy slow cooker meal with tender shredded chicken, ranch seasoning, and a touch of spice from pepper jack cheese. It is an easy, comforting dish perfect for busy days and family dinners.
Ingredients
2 pounds boneless, skinless chicken breasts
8 ounces cream cheese, softened
1 cup pepper jack cheese, shredded
1 packet ranch seasoning mix
1/2 cup chicken broth
1 cup diced green onions
1 cup smoked turkey, diced (optional)
Salt and pepper to taste
Instructions
- Place the boneless, skinless chicken breasts in the bottom of the crockpot.
- Spread the softened cream cheese evenly over the chicken breasts.
- Sprinkle the ranch seasoning mix evenly over the cream cheese and chicken.
- Pour the chicken broth around the edges of the crockpot, being careful not to wash away the seasoning.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
- Shred the chicken directly in the crockpot using two forks.
- Stir in the shredded pepper jack cheese until melted and well combined.
- Fold in the diced green onions and diced smoked turkey if using.
- Season with salt and pepper to taste and keep warm until serving.
Notes
Substitute cheddar cheese for a milder flavor.
Add diced jalapenos or red pepper flakes for extra heat.
Use reduced-fat cream cheese for a lighter option.
Serve over rice, pasta, baked potatoes, sandwich buns, wraps, or lettuce cups.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
If the sauce thickens too much, stir in a splash of chicken broth to loosen.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 165 mg
