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Slow Cooker Chicken Ranch Bacon Dip

This cheesy Slow Cooker Chicken Ranch Bacon Dip makes a perfect game-day snack with it’s tangy flavor and creamy texture! 

White bowl with chicken ranch bacon dip with tortilla chips in front.

I have been on a search for the perfect tortilla chip for a while now, because it just seems like tortilla chips always taste better in restaurants. Do you feel that way too?

I’ve tried restaurant-style tortilla chips before, but my latest discovery has actually exceeded my expectations: Mission® Thin & Crispy Tortilla Chips!

overhead shot of ingredients needed for chicken ranch bacon dip

I found myself eating these straight out of the bag while I prepared this dip- good thing I bought two bags. 😬

Aside from the taste, here are just a few added perks. These chips are:

-Gluten Free.
-Made with Sea Salt. (One of the four ingredients in these chips.)
-Free from artificial flavors or colors.
-Super crispy!

overhead before and after image of Chicken in Crock Pot for chicken ranch bacon dip

So it’s probably not surprising that I’ve stocked up on these chips for the Big Game coming up. They pair so perfectly with this Slow Cooker Chicken Ranch Dip!

What are you making for game day? I mean, aside from this dip of course.

Overhead shot of a bowl of chicken ranch bacon dip in a white bowl surrounded by tortilla chips.

Making Chicken Ranch Dip Ahead of Time

This dip is super easy to make ahead of time!
• Once the chicken is shredded and combined with the other ingredients, let it cool down a bit and refrigerate for up to 2 days.
• Remove it from the fridge and place it back in the slow cooker. Heat it on low for 2-3 hours prior to serving.
• Top with additional cheese and bacon and allow the cheese to melt.
• Top with green onions and serve!

Storing Chicken Ranch Dip

This dip should be refrigerated in an airtight container and used within three days.

Optional Ingredient Additions

This recipe is delicious as-is, but here are some optional add-ons to change things up a bit!

• 2 Teaspoons cayenne pepper, (for a spicy kick)
• ½ cup buffalo sauce
• Spicier Cheeses instead of cheddar, such as Pepper Jack or Monterey Jack. (Hot Habanero cheese is really spicy, and I love it!)
Diced Jalapeños, (Leave the seeds for a spicy kick!)

Close up image of hand holding tortilla chip and dipping into white bowl of chicken ranch bacon dip

Stove Top Instructions

To cook this on the stove top instead of the slow cooker:

• Boil the chicken for 15-20 minutes, until cooked through.
• Drain the water and use tongs to remove the chicken. Use two forks to shred it finely on a cutting board.
• Place the shredded chicken back into the pot over medium-low heat and mix in the other ingredients.
• Cover, and heat for 15 minutes, stirring occasionally.
• Top with additional cheese and bacon, place the cover on, and heat until the cheese is melted.
• Top with green onions and serve!

Close up shot of hand holding a tortilla chip full of chicken ranch bacon dip

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Slow Cooker Chicken Ranch Bacon Dip

4.25 from 4 ratings
This cheesy Slow Cooker Chicken Ranch Bacon Dip makes a perfect game-day snack with it’s tangy flavor and creamy texture! 


  • 2 9 oz. bags Mission® Thin & Crispy Tortilla Chips
  • 2 lbs. boneless skinless chicken breasts, see notes*
  • 16 oz. cream cheese, softened
  • 1 cup shredded cheddar
  • 1 cup chicken broth
  • 1 oz. Ranch seasoning mix, equal to 2 Tablespoons
  • 2 Tablespoons hot sauce, optional

To Garnish:

  • 1/2 cup shredded cheddar cheese
  • 6 strips bacon, cooked and roughly chopped
  • 2 green onions, diced


  • Add the chicken, cream cheese, cheddar cheese, chicken broth, ranch seasoning mix, and hot sauce to the slow cooker.
  • Heat on low for 4 hours or on high for 2.
  • Remove the chicken and place on a large cutting board. Use two forks to finely shred it. Add it back to the Slow Cooker and mix to combine. 
  • Top with additional 1/2 cup shredded cheddar. Heat on low until ready to serve. (If you won't be serving for a few hours, heat on warm.)
  • Top with diced green onions and serve!


* You may also use bone-in chicken breasts. Simply remove and discard the bones prior to shredding the cooked chicken. Factor in an additional pound for bone-in breasts.


Calories: 461kcal, Carbohydrates: 5g, Protein: 33g, Fat: 33g, Saturated Fat: 16g, Cholesterol: 160mg, Sodium: 970mg, Potassium: 580mg, Sugar: 2g, Vitamin A: 965IU, Vitamin C: 6.4mg, Calcium: 167mg, Iron: 0.9mg

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