Description
This ultra-creamy, cheesy comfort dish combines tender shredded chicken, gooey cheeses, crispy bacon, savory ranch seasoning, and fluffy rice. A slow‑cooker star that’s irresistible every time.
Ingredients
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1½ lb boneless, skinless chicken breasts
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½ cup low-sodium chicken broth
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1 oz ranch seasoning mix (1 packet)
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8 oz cream cheese (room temperature, cubed)
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1 cup shredded sharp cheddar cheese (divided)
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½ cup shredded mozzarella cheese
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8 oz cooked bacon, chopped (divided)
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½ cup sliced green onions (divided)
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Uncooked white rice (typically added mid-cook, about 1 cup long-grain)
Instructions
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Lightly spray or grease your slow cooker. Place the chicken breasts in the bottom.
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Pour the chicken broth and sprinkle the ranch seasoning over the chicken. Place cubed cream cheese on top.
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Cook on LOW for ~4–5 hours or HIGH ~2–3 hours, until chicken shreds easily.
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Remove chicken, shred with forks, and return to slow cooker, stirring into the sauce.
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Stir in uncooked rice, ensuring it’s submerged. Cover and cook an additional ~1–1.5 hours until rice is tender and has absorbed liquid.
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Mix in half the cheddar cheese, all mozzarella, and half the chopped bacon. Cover for about 10 minutes to melt cheese.
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Garnish with remaining cheddar, bacon, and green onions before serving.
Notes
Softened cream cheese blends more smoothly; avoid cold cubes to prevent lumps.
Add rice only after chicken is fully cooked to avoid overcooking.
Use long-grain white rice; instant rice may overcook and become mushy.
Opening lid frequently prolongs cook time—avoid lifting it while cooking.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Customize with extra veggies (e.g., peas, peppers), more spices (jalapeños, paprika), or low‑carb rice alternatives.
- Prep Time: 10 minutes
- Cook Time: ~5–6.5 hours (excluding optional rice phase)
- Category: Main Course (Dinner)
- Method: Crockpot (Slow Cooker)
- Cuisine: American Comfort / Home-Style