This crack chicken is not only super easy to make, it’s so yummy it’s like CRACK and will keep you going back for more!
Let’s agree, getting a delicious meal on the table fast is a requirement more often than not!
I served up this dish and it got rave reviews. There are so many reasons to love it, I thought I’d list a few…
- It’s easy
- It uses real food (no processed foods)
- It’s full of BACON and that is always a good idea!
This dish is made in one pot, on the stove, it’s ready in under 30 minutes and as mentioned… it tastes AMAZING!
It starts off with a great flavor combination of butter, garlic, and onion… OMG, the aroma of that alone is intoxicating.
Then add in the chicken and rice,
pour on some chicken broth…
then let it simmer.
Stir in the cheese until smooth.
When it’s done cooking, add in a little heavy cream, some Romano cheese, and BACON. Give it all a quick stir and you’re ready to serve it.
Top with more bacon… yea,
bacon is always good,
and did I mention this is yummy and garlicky too…
yea two great flavors!
It is so flavorful and believe me when you lift the lid off the pot when it simmers… you will smell the amazing flavors, the garlic, and onion… and the rice oh… the rice!
I use basmati rice (any rice can be used) but I highly recommend basmati rice it’s flavor is outstanding!
As soon as everyone has some, they’ll want more.
There is a flavor explosion of such delicious flavor in this dish, it’s garlicky, cheesy, and downright irresistible!
Since the chicken is cooked slowly, while the rice cooks it results in really tender chicken, this dish is so creamy and tasty it’s bound to be on your table often.
What else can I make this dish with?
You could cook it with pasta instead of rice, a small elbow, orzo, or ditalini pasta would work well. If you’d like to add in a vegetable toss in some spinach or kale when you remove the lid as the heat of the dish will wilt the vegetables quickly.
You could use Parmesan cheese, provolone, or Monterey Jack cheese are all good options in this dish.
This recipe can be easily multiplied to accommodate as many servings as you’d like, I wrote two recipes a small 4 serving portions and an 8 serving portion for you to easily print what you’ll need, if you want to feed a crowd, just multiply the large portion to how many servings you need.
I reluctantly refer to this as crack chicken after I was told there is a “crack chicken” recipe going around the internet with a ton of orange cheddar cheese and blocks of cream cheese, that flavor combo is not to my liking, I don’t prefer cream cheese (far too sweet for me with chicken) and I do like cheddar cheese, but mostly for mac and cheese!
To keep this looking great I used some white cheddar, but also added in some delicious Romano cheese, which is one of my all time favorite cheeses (I prefer the taste over parmesan). Keeping this dish white makes it far more appealing, plus you can see the garlic and bacon and that is the real bonus, so delicious and creamy and full of flavor.
Be sure to check out these other great chicken recipes
- Chicken Francaise
- Brown Sugar Soy Glazed Chicken
- Pickle Chicken
- Chicken Tortilla Soup
- Chicken BLT Sandwiches
- 30+ recipes to use with rotisserie chicken
and Bacon… - Jalapeno Bacon Mac and Cheese
- Maple Bacon Chicken Legs
- How to Bake Bacon
- Jalapeno Popper Soup
There are two printable recipe cards below, for a smaller or larger portion.
I cook this in my Le Creuset Pot, it’s my favorite, so if you’re looking for a great workhorse pot that you’ll use every day this is it.
- 1 tablespoon butter
- ⅓ cup chopped onion
- 2 -3 cloves garlic sliced
- 1 lb boneless skinless chicken breasts, sliced thin
- 1 cup rice (I use basmati)
- 3 cups chicken broth
- ½ teaspoon salt
- 2-4 oz cooked bacon, chopped
- ⅓ cup heavy cream
- 2 oz grated Romano cheese
- 2-3 teaspoon chicken bouillon or more for desired flavor
- 1 cup mild shredded white cheese, cheddar, Monterey Jack, or similar
- salt and pepper to taste
- additional Romano cheese
- cooked bacon, crumbled
- In a 3-4 quart pot over medium-high heat saute butter with onion and garlic for 1 minute.
- Add in the chicken and rice and stir it with the chicken broth, add a ½ teaspoon salt.
- Cover with a lid.
- Set a timer for 20 minutes.
- You'll bring everything to a boil, then immediately turn to low.
- When your timer goes off, remove the lid.
- Stir in the cheeses, bacon, and heavy cream, and chicken bouillon.
- It's ready to serve.
- Top with additional cheese and bacon.
- 2 tablespoon butter
- ⅔ cup chopped onion
- 4-6 cloves garlic sliced
- 2 lbs boneless skinless chicken breasts, sliced thin
- 2 cups rice (I use basmati)
- 6 cups chicken broth
- ½-1 teaspoon salt
- 3-6 oz cooked bacon, chopped
- ⅔ cup heavy cream
- 2-3 teaspoons chicken bouillon flavor
- 2-3 oz grated Romano cheese
- 2 cups mild white cheese, cheddar, Monterey Jack, or similar
- additional Romano cheese
- cooked bacon, crumbled
- In a 4-5 quart pot over medium-high heat saute butter with onion and garlic for 1 minute.
- Add in the chicken and rice and stir it with the chicken broth and salt.
- Cover with a lid.
- Set a timer for 20 minutes.
- You'll bring everything to a boil, then immediately turn to low.
- When your timer goes off, remove the lid.
- Stir in the cheese, bacon, and heavy cream, and chicken bouillon.
- It's ready to serve.
- Top with additional cheese and bacon.
Try these other great recipes around the web:
- One Pot Chicken and Rice – Iowa Girl Eats
- Chicken and Rice– from She Wears Many Hats
- Nanas Epic Chicken and Rice – A Spicy Perspective
- Creamy Chicken Wild Rice Soup – Food Crush
If you like this or any other recipe at 
Amy says
The flavor in this is just outstanding, I loved all the garlic and so did everyone else. I just saw the other comment saying they’d make a dip out of it and I think I’d do the same thing, it’s that good!