Crack Chicken Cups

A favorite chicken recipe takes a twist into these Crack Chicken Cups! With a creamy and flavorful filling, these make the perfect handheld snack or meal!

A TWIST ON A FUN SANDWICH RECIPE

If you haven’t heard of the Crack Chicken craze, then you are missing out! A small handful of ingredients are mixed together to create creamy mixture that is usually served as a dip or on a sandwich. So, I put a spin on the original and made these Crack Chicken Cups! Super easy, handheld and a great recipe to serve as a party appetizer, snack or a meal. With easy to find ingredients and and a little time, you can have this Crack Chicken Cup recipe made with very little effort!

Crack Chicken Cups stacked on top of one another on metal tray.

FREQUENTLY ASKED QUESTIONS:

What kind of chicken is best?

We usually use cooked chicken breast, you can cook it any way and then shred it. Or if you want to go faster you can use rotisserie chicken as well.

Can I use bacon bits for this recipe?

While we love the real cooked and crumbled bacon you can use bacon bits but it needs to be the real bacon.

Can I use crescent rolls instead of a dough sheet?

If you can’t find the dough sheets or just do not want to use them you can use regular crescent rolls. You just want to make sure that you seal all the perforations so nothing seeps out when cooking.

What is the easiest way to remove these from the pan?

To make taking the cups out easier, you can use a butter knife to run alongside the cups and the muffin tin to release them if they are stuck.

What cheese is best for this?

Traditionally cheddar cheese is used for this recipe. If you are not a fan of cheddar cheese you can use Colby Jack, Monterey Jack or another that you like.

How do I store leftovers?

These can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen. Place fully cooked and cooled Crack Cups in a freezer safe bag or container and they will keep frozen for up to 6 months. Let defrost in the refrigerator and reheat in the microwave or the lowest setting in your oven.

Stacked Crack Chicken Cups with bite taken out of top one Pinterest image.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • cream cheese
  • sour cream
  • dried ranch seasoning
  • cooked chicken
  • shredded cheddar cheese
  • bacon
  • scallion
  • crescent dough sheet
  • ranch dressing for dipping, optional
Ingredients needed: cream cheese, sour cream, dried ranch seasoning, cooked chicken, shredded cheddar cheese, bacon, scallion, crescent dough sheet and ranch dressing.

HOW TO MAKE CRACK CHICKEN CUPS:

Preheat the oven to 375°F. Spray 8 sections of a muffin tin with baking spray, take a pastry brush and brush the spray around the inside of the tin to prevent sticking. Set aside. In a large bowl with an electric hand mixer, whip the cream cheese until smooth. 

Cream cheese beaten in bowl.

Add the sour cream and ranch seasoning, mix until combined. 

Ranch and sour cream added and beaten with cream cheese in bowl.

Add the chicken, 1 cup of the cheddar, bacon, and scallion.

Chicken, 1 cup of the cheddar, bacon, and scallion added to cream cheese mixture in bowl.

Mix it in with a spoon until everything is combined.

Chicken ingredients mixed together with sour cream mixture in bowl.

Roll out the crescent dough sheet onto a clean work surface. Cut the dough into 8 even pieces. Carefully press the dough into each section of the greased muffin tin. Make sure the corners overlap the sides.

Crescent roll dough sheet cut and placed in muffin tin.

Evenly divide the chicken mixture among the cups.

Crack chicken mixture added to the dough sheet in muffin tin.

Taking the corners of the dough and fold them over to overlap the filling, forming little cups.

Sides of crescent dough sheet pressed together to seal.

Top with the remaining cheese.

Remaining cheese added to tops of crescent dough.

Bake for 14-15 minutes until lightly golden brown on top. Take the cups out and garnish with more scallions.

Finished backed cups in muffin tin with melted cheese.

Serve with ranch dressing for dipping, optional.

Hand dipping one Crack Chicken Cup into ranch.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Square image of stacked Crack Chicken Cups with top one having a bite taken out of it.

Print

Crack Chicken Cups

A favorite chicken recipe takes a twist into these Crack Chicken Cups! With a creamy and flavorful filling, these make the perfect handheld snack or meal!
Course Appetizer, Snack
Cuisine American
Keyword Crack Chicken Cup Recipe, Crack Chicken Cups
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 4
Calories 736kcal

Ingredients

  • 4 ounces cream cheese softened
  • ¼ cup sour cream
  • 1 tablespoon dried ranch seasoning
  • 1 ½ cups cooked chicken shredded
  • 1 ½ cups shredded cheddar cheese
  • 6 slices bacon cooked and crumbled
  • 1 scallion thinly sliced, plus more for garnish
  • 1 can crescent dough sheet
  • Ranch dressing for dipping optional

Instructions

  • Preheat the oven to 375°F. Spray 8 sections of a muffin tin with baking spray, take a pastry brush and brush the spray around the inside of the tin to prevent sticking. Set aside.
  • In a large bowl with an electric hand mixer, whip the cream cheese until smooth.
  • Add the sour cream and ranch seasoning, mix until combined.
  • Add the chicken, 1 cup of the cheddar, bacon, and scallion.
  • Mix it in with a spoon until everything is combined.
  • Roll out the crescent dough sheet onto a clean work surface. Cut the dough into 8 even pieces. Carefully press the dough into each section of the greased muffin tin. Make sure the corners overlap the sides.
  • Evenly divide the chicken mixture among the cups. Taking the corners of the dough and fold them over to overlap the filling, forming little cups. Top with the remaining cheese.
  • Bake for 14-15 minutes until lightly golden brown on top. Take the cups out and garnish with more scallions. Serve with ranch dressing for dipping, optional.

Notes

  • Rotisserie chicken can be used.
  • Regular crescent rolls can be used as long as you seal the perforations well.
  • These can be frozen, see my tips above on how to do that.

Nutrition

Calories: 736kcal | Carbohydrates: 29g | Protein: 31g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 1355mg | Potassium: 282mg | Fiber: 1g | Sugar: 7g | Vitamin A: 959IU | Vitamin C: 1mg | Calcium: 352mg | Iron: 2mg

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