Are you a fan of the creamy, cheesy, ranchy, “crack” chicken? My friends and family love it so much, I decided to create a crack chicken recipe with a bit of a Mexican twist. I made this for Cinco de Mayo and everyone gave it rave reviews! Bacon Jalapeno Popper Crack Chicken! Easy to make and ridiculously good!
4 big, boneless skinless chicken breasts
16 oz. cream cheese (don’t use low fat)
2 packets of powdered Hidden Valley Ranch original dressing mix (or homemade)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
a pinch of cayenne pepper
1 lb. bacon, fried until crispy, and crumbled
chopped red onion
shredded cheddar cheese
fresh jalapeno slices
Place chicken, cream cheese, dry ranch mix, chili powder, cumin, garlic powder, and cayenne pepper in the crock of a 4 to 8 quart slow cooker. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours. Chicken is done when it shreds easily.
Shred chicken and mix with the sauce in the slow cooker until evenly combined. Fold in almost all of the bacon, leaving a little for topping the sandwiches.
Scoop the crack chicken onto buns or kaiser rolls. Top with onion, cheese, jalapeno slices, a little more bacon, and hot sauce!