Classic Crack Chicken
This creamy, cheesy "crack chicken" dip is loaded with shredded chicken, ranch seasoning, bacon, and cheddar cheese. It's perfect for parties or a satisfying meal, served warm with your favorite dippers.
Equipment
- large bowl
- oven-safe dish (8x8 inch pan)
- oven OR skillet
- forks
- stand mixer (optional)
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken rotisserie chicken, or boiled/baked chicken breasts
- 8 ounce cream cheese softened
- 1/2 cup mayonnaise
- 1 ounce ranch seasoning mix packet
- 1 cup shredded cheddar cheese or Monterey Jack/Colby blend
- 4-6 bacon slices, cooked crispy and crumbled
Optional garnishes
- sliced green onions
- extra bacon bits
- fresh parsley
Instructions
Preparation
- If chicken isn't pre-cooked, boil or bake boneless, skinless chicken breasts until they reach an internal temperature of 165°F (74°C), then shred with two forks or a stand mixer and set aside.
- In a large bowl, combine the softened cream cheese, mayonnaise, and ranch seasoning mix until smooth.
- Stir the shredded chicken and 3/4 cup of the shredded cheddar cheese into the cream cheese mixture.
- Gently fold in most of the crumbled bacon, reserving some for garnish if desired.
- Transfer the mixture to an 8x8 inch oven-safe dish and sprinkle the remaining 1/4 cup of cheddar cheese on top.
Cooking Methods
- To bake, preheat your oven to 375°F (190°C) and bake for 15-20 minutes, or until the mixture is bubbly and the cheese is melted and slightly golden.
- Alternatively, to warm on the stovetop, heat the mixture in a skillet over medium-low heat, stirring occasionally until warm and melty.
Serving
- Remove from heat, garnish with reserved bacon bits, green onions, or parsley, and serve warm.
Notes
Serve this crack chicken with crackers, tortilla chips, celery sticks, or Hawaiian rolls. It's also great as a slider filling or in a wrap.