Description
This Slow Cooker Crack Chicken Dip is an irresistible, creamy, and cheesy snack combining shredded chicken, cream cheese, Velveeta, bacon, and ranch seasoning. Perfect for holiday gatherings, game day, and parties, it’s easy to prepare and serve warm with your favorite dippers.
Ingredients
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
- ½ teaspoon onion powder
- 1 cup chopped cooked bacon, divided
- 16 ounces Velveeta cheese, cubed
- 2 tablespoons chopped green onion, for garnish
Instructions
- Combine Ingredients: Add the shredded chicken, softened cream cheese, sour cream, evaporated milk, ranch dressing powder, onion powder, ¾ cup of chopped cooked bacon, and cubed Velveeta cheese into the slow cooker.
- Cook the Dip: Place the lid on the slow cooker and cook the mixture on LOW for 2 hours until all ingredients are melted and well combined.
- Mix Well: Stir the dip until smooth and creamy, ensuring all components are fully incorporated.
- Garnish: Sprinkle the remaining ¼ cup of bacon pieces and chopped green onions evenly over the top of the dip.
- Serve Warm: Serve immediately warm alongside sliced baguette, crackers, or chips for dipping.
Notes
- Use rotisserie chicken to save time when preparing the shredded chicken.
- Velveeta cheese helps provide extra creaminess but can be substituted with a blend of cheddar and Monterey Jack for a sharper flavor.
- Adjust ranch powder amount to taste or substitute with ranch seasoning mix packets without preservatives.
- For a spicier version, add finely chopped jalapeños or a dash of hot sauce.
- This dip can be kept warm in the slow cooker on the “Keep Warm” setting for up to 1 hour after cooking.
- Store leftovers in an airtight container in the refrigerator and reheat gently before serving.
