Description
This Slow Cooker Crack Chicken Dip is a creamy, cheesy, and addictive appetizer featuring shredded chicken, cream cheese, Velveeta, bacon, and ranch seasoning slow cooked to perfection. Ideal for holiday gatherings, game days, and parties, it’s served warm alongside baguette slices, crackers, or chips for a crowd-pleasing snack everyone will love.
Ingredients
Units
Scale
Main Ingredients
- 2 cups cooked chicken, shredded
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 (12-ounce) can evaporated milk
- 1 package dry ranch dressing powder (about 1 ounce)
- 1/2 teaspoon onion powder
- 1 cup chopped cooked bacon, divided
- 16 ounces Velveeta cheese, cubed
- 2 tablespoons chopped green onion, for garnish
Instructions
- Combine Ingredients: In your slow cooker, add shredded chicken, softened cream cheese, sour cream, evaporated milk, dry ranch dressing powder, onion powder, ¾ cup of the chopped cooked bacon, and cubed Velveeta cheese.
- Cook the Dip: Place the lid on the slow cooker and cook the mixture on LOW for 2 hours, allowing all the flavors to meld and the cheeses to melt smoothly.
- Stir and Garnish: After cooking, stir the dip thoroughly until smooth and evenly combined. Then sprinkle the remaining ¼ cup of bacon bits and the chopped green onions over the top for garnish.
- Serve Warm: Serve the crack chicken dip warm alongside sliced baguette, crackers, or chips for dipping. Enjoy immediately for the best creamy texture.
Notes
- Use rotisserie chicken or leftover cooked chicken to save time on shredding.
- If Velveeta is unavailable, substitute with processed cheese that melts well or a blend of cheddar and Monterey Jack.
- For a spicier version, add diced jalapeños or a dash of hot sauce before cooking.
- To keep the dip warm for serving, use the 'Keep Warm' slow cooker setting after cooking time.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop or microwave.
- Can be made ahead by combining ingredients and refrigerating overnight, then cooking the next day.
Nutrition
- Serving Size: 1/8 recipe, about 1/2 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 16 g
- Cholesterol: 80 mg
