Crack Chicken is really easy to make and has all the great flavors from Crack Dip. Mix everything together in 5 minutes, get it into the oven and enjoy hot. A keeper that the whole family will come back to, because these are the flavors that taste always amazing with anything you can think of.
What is Crack Chicken made of?
Crack Chicken has all the wonderful flavors that you love and know from Crack dip.
Now this is combined with some vegan chicken bites, bacon and is baked to cheesy perfection.
Served hot, you will see this is a really versatile recipe with lots of options below.
What you need for this Crack Chicken recipe
At this point get all your crack chicken ingredients ready:
Using vegan chicken I find it works best when cut roughly. Of course you can also shred it after cooking with 2 forks, which works nicely, too.
In my gusto there isn’t anything more delicious than vegan cheddar for a rich and savory flavor.
I use an egg free mayo which I find really amazing and have already used it in my Chicken Bacon Ranch Casserole for the sauce. You can use any mayo you like and prefer, always delicious.
Non dairy cream cheese: you can use sour cream, but there is nothing comparable to the richness and texture of cream cheese.
Bacon bites: which are accidentally vegan and of course delicious.
And finally a ranch seasoning which is so easy to prepare: dried dill, parsley, chives, garlic, onion powder is everything that goes into the bowl. Mix with other ingredients and that is how it is.
How to make Crack Chicken
Preheat oven to 420F and set a 8×11 inch casserole aside.
Add oil into a pan. Wait until hot, then add the chicken and bacon. Cook for around 3 minutes until slightly browned. Remove from heat.
In a large bowl, combine the chicken and bacon, cream cheese, mayo, 3/4 of the cheddar, garlic, onion powder, dill, parsley, chives, and a pinch of salt and pepper.
Bake the Crack Chicken
Transfer everything from the mixing bowl into the casserole dish, and give the remaining cheddar over the top.
Bake for 10 minutes and then serve hot with scallions.
Add chicken, parsley, chives, dill, garlic, onion powder to your slow cooked.
Mix mayo and cream cheese together and top chicken with that.
Cook on low for around 6 hours or 3 hours on high – this is all about preference.
You can shred the chicken with two forks and top with bacon and cheese. Cook further until cheese is melted, garnish with scallions.
Here are some options for serving
With rice – if you have leftover you can put this to good use.
As a sandwich: you can use hamburger buns, wraps croissants, dinner rolls or Focaccia.
Also any chips or veggies are great. This is a really versatile dish with a combination that is always amazing and so good.
- 16 oz vegan chicken, roughly chopped
- 2 Tbs oil
- 7 oz non dairy cream cheese
- 1/2 tsp dried dill
- 1 tsp dried parsley
- 1.5 tsp dried chives
- 2 tsp garlic powder
- 1 tsp onion powder
- 4 Tbs egg free mayo
- 6 oz bacon bites
- 5 oz vegan cheddar cheese
- salt, pepper to taste
- Heat your oven up to 420F, set a 8x11 inch casserole dish ready.
- Add oil to a pan and cook chicken and bacon for 3 minutes.
- Into a bowl, add chicken and bacon, mayo, cream cheese, garlic, onion powder, parsley, dill, chives, 3/4 of the cheddar and finally a pinch of salt and pepper. Mix everything well together.
- Transfer everything to the casserole and top with remaining cheese.
- Bake for 10 minutes. Serve and garnish with scallions.
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 488Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 917mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 37g