Creamy cheddar, ranch-seasoned chicken, and crispy bacon meet fluffy baked potatoes for the ultimate comfort meal. Perfect for a cozy lunch or hearty dinner.
Prep Time: 15 minutes
Cook Time: 3 hours (slow cooker)
Cool Time: 10 minutes
Total Time: 1 hour 30 minutes (with oven method)
Yield: 6 servings
Ingredients
- 4 pounds large Russet potatoes (about 4–6 potatoes)
- 1 pound boneless skinless chicken breast (2–3 breasts)
- 1 tablespoon ranch seasoning mix
- 4 oz cream cheese (block-style)
- 3 slices cooked bacon, diced or crumbled
- 1 cup freshly grated sharp cheddar cheese
- Optional toppings: extra bacon, chopped chives, ranch dressing drizzle, blue cheese crumbles
Instructions
1. Make the Crack Chicken
- Add chicken breasts to a slow cooker and sprinkle with ranch seasoning mix.
- Place cream cheese on top. Cover and cook:
- On HIGH for 2.5–3 hours, or
- On LOW for 4–5 hours.
- Once cooked, shred chicken directly in the slow cooker using two forks.
- Stir in ¾ of the bacon and 1 cup of shredded cheddar.
2. Bake the Potatoes
Oven Method (Recommended)
- Preheat oven to 425°F (220°C).
- Wash and dry potatoes thoroughly. Rub lightly with olive oil and season with salt and pepper.
- Place on a foil-lined baking sheet and bake for 45–60 minutes, or until fork-tender.
- Let cool 5–10 minutes before handling.
Microwave Method (Quick Option)
- Wash and dry potatoes. Place on a microwave-safe plate.
- Microwave for 7 minutes, turning once halfway through.
- Continue in 1-minute intervals until fork-tender. Let rest 5–10 minutes.
3. Assemble & Broil
- Line a baking sheet with foil and preheat your oven’s broiler.
- Slice each potato lengthwise, being careful not to cut all the way through.
- Squeeze gently to open and fluff the interior with a fork. Season with salt and pepper and add a small pat of butter.
- Stuff generously with the crack chicken mixture.
- Top each with 1 tbsp of cheddar and extra bacon bits.
- Broil for 5 minutes, watching closely, until cheese is melted and bubbly.
- Let cool for 5 minutes, garnish with chives, ranch drizzle, or blue cheese, and serve warm.
Notes
- Best Fresh: These potatoes are best enjoyed fresh. If you have leftovers, wrap in foil and refrigerate for up to 2 days. Reheat in the oven (wrapped) at 350°F until warmed through.
- Size Matters: Potatoes vary in size—4 pounds typically makes 5–6 servings. Choose similar-sized potatoes for even cooking.
- Shortcut: Got leftover shredded chicken? Skip the slow cooker—combine chicken, cream cheese, seasoning, and cheese in a saucepan just until warmed through.
- Leftover Chicken: Any extra crack chicken can be refrigerated in an airtight container for up to 4 days. Great in wraps or on sandwiches!
- Customization: Swap cheddar for Monterey Jack or Pepper Jack for a kick. Add steamed broccoli or sautéed mushrooms for extra texture.
Crack Chicken Stuffed Baked Potatoes
- Prep Time: 15 minutes
- Cook Time: 3 hours (slow cooker)
- Total Time: 1 hour 30 minutes (with oven method)
- Yield: 6 servings
Description
Creamy cheddar, ranch-seasoned chicken, and crispy bacon meet fluffy baked potatoes for the ultimate comfort meal. Perfect for a cozy lunch or hearty dinner.
Ingredients
-
4 pounds large Russet potatoes (about 4–6 potatoes)
-
1 pound boneless skinless chicken breast (2–3 breasts)
-
1 tablespoon ranch seasoning mix
-
4 oz cream cheese (block-style)
-
3 slices cooked bacon, diced or crumbled
-
1 cup freshly grated sharp cheddar cheese
-
Optional toppings: extra bacon, chopped chives, ranch dressing drizzle, blue cheese crumbles
Instructions
1. Make the Crack Chicken
-
Add chicken breasts to a slow cooker and sprinkle with ranch seasoning mix.
-
Place cream cheese on top. Cover and cook:
-
On HIGH for 2.5–3 hours, or
-
On LOW for 4–5 hours.
-
-
Once cooked, shred chicken directly in the slow cooker using two forks.
-
Stir in ¾ of the bacon and 1 cup of shredded cheddar.
2. Bake the Potatoes
Oven Method (Recommended)
-
Preheat oven to 425°F (220°C).
-
Wash and dry potatoes thoroughly. Rub lightly with olive oil and season with salt and pepper.
-
Place on a foil-lined baking sheet and bake for 45–60 minutes, or until fork-tender.
-
Let cool 5–10 minutes before handling.
Microwave Method (Quick Option)
-
Wash and dry potatoes. Place on a microwave-safe plate.
-
Microwave for 7 minutes, turning once halfway through.
-
Continue in 1-minute intervals until fork-tender. Let rest 5–10 minutes.
3. Assemble & Broil
-
Line a baking sheet with foil and preheat your oven’s broiler.
-
Slice each potato lengthwise, being careful not to cut all the way through.
-
Squeeze gently to open and fluff the interior with a fork. Season with salt and pepper and add a small pat of butter.
-
Stuff generously with the crack chicken mixture.
-
Top each with 1 tbsp of cheddar and extra bacon bits.
-
Broil for 5 minutes, watching closely, until cheese is melted and bubbly.
-
Let cool for 5 minutes, garnish with chives, ranch drizzle, or blue cheese, and serve warm.
Notes
-
Best Fresh: These potatoes are best enjoyed fresh. If you have leftovers, wrap in foil and refrigerate for up to 2 days. Reheat in the oven (wrapped) at 350°F until warmed through.
-
Size Matters: Potatoes vary in size—4 pounds typically makes 5–6 servings. Choose similar-sized potatoes for even cooking.
-
Shortcut: Got leftover shredded chicken? Skip the slow cooker—combine chicken, cream cheese, seasoning, and cheese in a saucepan just until warmed through.
-
Leftover Chicken: Any extra crack chicken can be refrigerated in an airtight container for up to 4 days. Great in wraps or on sandwiches!
-
Customization: Swap cheddar for Monterey Jack or Pepper Jack for a kick. Add steamed broccoli or sautéed mushrooms for extra texture.