I am all about easy and delicious dinners and this one did not disappoint! This mama was happy because:
- It’s a crockpot recipe.
- There’s minimal ingredients.
- The meal is versatile
- It’s yummy for leftovers
- You can freeze it for a dinner some other time
This chicken crack recipe is straight from New Leaf Wellness‘s site. I must say I was skeptical and scared at first because of the random ingredients thrown into the crockpot. I trusted the recipe and said a little prayer and VOILA! Delish dinner for the fam! If only my littlest man could taste it…
I slapped the chicken crack on a bun and sprinkled some shredded cheese on top. Choose your side and dinner is served!
I’m sure you could eat it over rice, over chips, and even make a chicken crack salad. If you make this for dinner, let me know in the comments how you like it and if you put your own little twist on things. This will definitely be on repeat at the Bailey House!
This recipe can be cooked fresh or assembled and frozen (raw) to cook later. Serve on hamburger buns with shredded cheddar cheese, extra bacon bits, and sliced green onions.
2 pounds boneless chicken breasts
1/2 cup real bacon bits (they’re bigger than the pieces)
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon parsley
1 tablespoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dill
1/2 teaspoon pepper
1/2 teaspoon salt
8oz cream cheese (not needed until day of cooking)
- Add all ingredients, except cream cheese, to crockpot and cook on “low” setting for 4-6 hours.
- Shred chicken and return to crockpot with cream cheese.
- Cook additional 5-10 minutes or until cream cheese warms and starts to melt. Mix everything in crockpot.
TO FREEZE AND COOK LATER
Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date.
Add all ingredients except cream cheese and remove as much air as possible.
Seal and freeze for up to three months.