Submitted by Paulene Christie


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Serving: 6
Prep Time 15 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 30 minutes


  • 1.2kg skinless chicken thigh fillets
  • 30g dry ranch dressing seasoning *see notes*
  • 400g cream cheese
  • 150g diced PRE COOKED bacon (a little crispy is nice)
  • 1 cup grated tasty cheese
  • 1 cup sliced green onions/scallions

To serve

  • Tortilla wraps
  • Shredded cos lettuce
  • Additional sliced green onions/scallions to garnish


  • Place whole raw chicken fillets into slow cooker and sprinkle dry ranch seasoning over chicken
  • Cut cream cheese into cubes and scatter cubes around on top of the chicken
  • Cook on low for 5hrs
  • Shred chicken with two forks (you may find this easier to do on cutting board then return it to the slow cooker)
  • Stir through the cooked bacon, the grated cheese and the green onions and leave for an additional 15mins or until cheese is melted
  • Serve on tortilla wraps with shredded lettuce and a scattering of green onions to garnish


  • Inspired by the 'crack chicken' recipe that is widely used and very popular in America in it's many versions 🙂
  • Dry ranch seasoning, while also a popular and widely available ingredient in America, can be purchased online in Australia or our latest book has the recipe to make your own . It's a delicious blend that I'm using more and more in recipes and you won't regret buying or making some to have on hand to use in future dishes also 🙂

2 thoughts on “CRACK CHICKEN Wraps”

  1. Easy, yummy recipe. Made to the recipe except:
    1. Used spreadable cream cheese instead of block as I feel it turns into sauce more smoothly
    2. Added a 1/4 cup oats when adding the cheese as the sauce was too runny for wraps. Soaked up the excess perfectly and undetectable by picky children. It has been requested again which is always a good sign ?

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