Wednesday, October 05, 2016

Crock Pot Fiesta Crack Chicken

I love chicken. I love the crock pot, so anything with crock pot and chicken, is something our family will eat! I had Sunday to prepare a few dinners to prepare us for a busy week of harvest.

We had rain over the weekend, it has really slowed down farmers the beginning of the week.  Some are trying to get back in the bean fields, and it took 2-3 days for beans to dry down.  Bean yields are coming in high, corn yields are still variable.  We will still have a great crop in Northwest Indiana.

Crock Pot Fiesta Crack Chicken is another meal we enjoy during the busy week.  It is easy to warm up, and eat a sandwich on the go, or home after a late night.

This was my first time "cooking" bacon in the oven. Cook on 400 degrees,  I put in on a cookie sheet and 10 minutes later, I flipped the bacon, and put back in oven for a few more minutes.  No greasy mess on the stove.  Win for me.

Place your chicken breasts in the bottom of the crock pot.  Add your softened cream cheese, and ranch seasoning.  I used Fiesta Ranch for an extra kick.

If you don't want the extra kick, use regular ranch seasoning.  I cooked on high for 4-5 hours. Keep a eye out on the cream cheese, and make sure it is evenly distributed over the chicken. If you like a special flavored cream cheese, go for it.

The chicken was so tender, I was able to shred it in the crock pot.

Husband asks, "How did you get the chicken so creamy?"  At what point do you tell him it's the cream cheese?

These buns are awesome too. We picked these homemade buns from our local bakery. These are the buns that sell out in a hurry.  Dave remembers his grandma using these buns for cheeseburgers! Sounds so good!

This recipe is easy, and delicious.  Enjoy!

Crock Pot Fiesta Crack Chicken

2 lbs chicken breasts
2 8 oz cream cheese
2 packets fiesta ranch seasoning
12 slices of cooked bacon

Spray crock pot

Lay the chicken breasts in the bottom of the crock.  Add the cream cheese and the ranch seasoning.

Cook on high for 4 hours, or low 6-8. Shred the chicken and add the crumbled bacon. Serve warm on buns.


I linked this recipe up with Whatcha Crockin Week 11. Lots of great recipes!

I linked up this recipe with Weekend Potluck at The Country Cook and Meal Plan Monday 48.

Crystal Kellner


The Better Baker said...

OH.MY.STARS! This sounds incredibly delicious. Right up my alley. I am SUCH a Ranch fan. And I'm always about easy recipes. Thanks so much for sharing with us at Weekend Potluck! Please come again soon.

Crystal Kellner said...

Thank you Marsha! This is delicious and easy! Thank you for stopping by my blog!

The Better Baker said...

Congrats on being featured at Weekend Potluck. We can't wait to see what you'll share next week! =)

Unknown said...

Does the chicken have to be unthawed? And about how many servings does this make? I know it will depend on how much placed on a sandwich. Just looking for an estimate.

Jewells said...

It depends on your serving size. I would say a breast per person and no chicken doesn't have to be thawed just cook longer