Crack Chicken Stuffed Baked Potatoes Recipe
These Crack Chicken Stuffed Baked Potatoes are a comforting and flavorful meal, featuring tender slow-cooked chicken mixed with creamy Ranch seasoning, cream cheese, bacon, and sharp cheddar, all stuffed into perfectly baked russet potatoes and finished with a cheesy broil.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Potatoes
- 4 pounds Large Russet Potatoes (4–6 potatoes)
Chicken Mixture
- 1 pound Boneless skinless chicken breast (2–3 breasts)
- 1 tablespoon Ranch seasoning mix
- 4 ounces Block cream cheese
- 3 slices Cooked bacon (diced or crumbled)
- 1 cup Freshly grated Sharp Cheddar Cheese
Toppings (Optional)
- Extra bacon (crumbled)
- Chopped chives
- Ranch dressing drizzle
- Blue cheese crumbles
Instructions
- Prepare Crack Chicken: Add the chicken breasts to the slow cooker and sprinkle evenly with the Ranch seasoning mix. Place the block of cream cheese directly on top of the chicken. Cover the slow cooker and cook on HIGH for 2.5-3 hours or on LOW for 4-5 hours until the chicken is fully cooked and tender.
- Shred and Mix Chicken: Once the chicken is cooked, remove the lid and shred the meat directly in the slow cooker using two forks. Stir in three-quarters of the diced bacon and 1 cup of shredded sharp cheddar cheese until well combined.
- Prepare Baked Potatoes: Choose your preferred method to bake the potatoes. For oven baking, preheat to 425°F. Wash and dry the potatoes thoroughly, rub them with olive oil, and season with salt and pepper. Place on a foil-lined baking sheet and bake for 45-60 minutes, or until they’re fork-tender. Allow to cool for 5-10 minutes before handling. Alternatively, microwave the washed and dried potatoes on a microwave-safe plate for 7 minutes at full power, turning halfway through. Continue microwaving in 1-minute increments until tender. Let rest for 5-10 minutes.
- Assemble Potatoes: Line a baking sheet with foil and preheat your oven’s broiler. Arrange the baked potatoes on the sheet. Using a small, sharp knife, make a lengthwise slit on top of each potato, careful not to cut all the way through, then gently squeeze the ends to open them.
- Stuff and Broil: Gently fluff the potato flesh with a fork, season with salt and pepper, and add a small pat of butter for moisture. Stuff each potato with the shredded chicken mixture, then top with 1 tablespoon of shredded cheddar cheese and a sprinkle of the remaining bacon bits.
- Finish Under Broiler: Broil the stuffed potatoes for about 5 minutes or until the cheese melts and bubbles. Keep a close eye to avoid burning. Remove from the oven and allow to rest for 5 minutes before serving.
- Garnish and Serve: Top with fresh minced chives and drizzle with Ranch dressing. Optionally, add blue cheese crumbles for an extra tangy flavor. Serve warm and enjoy!
Notes
- If you prefer, use microwave or oven for baking potatoes based on convenience and time.
- You can prepare the chicken mixture in advance and keep it warm in the slow cooker until ready to assemble.
- Adjust bacon quantity based on preference for extra crunch and flavor.
- To make it spicier, add a pinch of cayenne or hot sauce to the chicken mixture.
- Leftover stuffed potatoes can be refrigerated and reheated in the oven for best texture retention.
Keywords: crack chicken, stuffed baked potatoes, slow cooker recipe, cheesy potatoes, ranch chicken, comfort food
