Go Back
–+ servings
Crockpot Crack Chicken in a bowl with a fork.

Crockpot Crack Chicken Bowls

Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6 servings
Calories: 431kcal
Author: Lauren
These Crockpot Crack Chicken Bowls are the ultimate easy, high-protein meal. Just toss everything in the slow cooker and let it do the work. Once it’s done, you’ve got creamy, savory shredded chicken that portions perfectly into bowls for effortless lunches or dinners all week.
Print Recipe

Ingredients

  • 2 lbs. boneless chicken breasts or thighs
  • 1 1-oz. packet ranch seasoning
  • 1/2 tsp. chili powder
  • 1/2 tsp. smoked chili powder
  • 4 oz. light or full fat cream cheese softened & cubed
  • 1/2 cup shredded colby jack cheese (56g)
  • 4 slices cooked bacon crumbled
  • Optional to top: sliced green onions, drizzle of hot sauce or mayo

Roasted vegetables (for serving bowl style):

  • 1.5 lb. baby dutch potatoes diced small
  • 12 oz. broccoli cut into small florets
  • 2 Tbsp. olive oil (30g)
  • 1/2 tsp. salt & pepper or to taste

Instructions

  • Crockpot Crack Chicken: Place chicken in the bottom of the crockpot and sprinkle with ranch seasoning, chili powder and smoked chili powder.
  • Cook on low for 4-5 hours or high for 2-3 hours.
  • During last 30 minutes, add cream cheese on top of the chicken. Let melt, then stir until smooth.
  • Remove chicken, shred it, and return it to the crockpot. Stir until the chicken is fully coated.
  • Top with shredded cheese and crumbled bacon. Serve in bowls with potatoes and roasted vegetables and enjoy!
  • Roasted vegetables: Preheat oven to 425 degrees F and line a large sheet pan with foil.
  • Add the potatoes, drizzle with 1 tablespoon olive oil, and season with 1/4 teaspoon salt and pepper. Toss to coat, spread into an even layer, and bake for 10–12 minutes.
  • Remove from the oven, toss the broccoli with 1 tablespoon oil and 1/4 tsp salt and pepper, add it to the pan, toss everything together, spread out again, and bake for another 10 minutes.

Notes

Chicken is also good served with crackers! Or on buns as sandwiches!

Nutrition

Serving: 1bowl (150g chicken + 133g roasted vegetables) | Calories: 431kcal | Carbohydrates: 28.8g | Protein: 39.3g | Fat: 17.6g | Saturated Fat: 6.1g | Cholesterol: 102.7mg | Sodium: 965.6mg | Potassium: 1018.8mg | Fiber: 4.9g | Sugar: 3.4g