Instant Pot Crack Chicken Recipe

30 Minute MealsChicken RecipeFreezer Friendly MealsGluten Free MealsInstant Pot MealsKeto RecipesLow Carb RecipesOne Pot Meals
Instant Pot Crack Chicken is a delicious combination of chicken breasts, cream cheese, crispy bacon, and ranch seasoning mix, all cooked together to create a creamy, cheesy, and incredibly awesome meal. This creamy crack chicken makes an easy low carb, Keto dinner that you’ll go back to again & again.

Instant Pot Crack Chicken

Instant Pot Crack Chicken is an easy, one pot meal that cooks in record time!

This instant pot recipe makes creamy chicken thats comforting and hearty, but also low carb and keto friendly. Can I get a WHAT!? WHAT!? This is the Instant Pot chicken recipe of your dreams! 🙌

You guyyyyys! We are talking about a dinner that includes chicken + bacon + cream cheese + ranch seasoning. I meeeean… 🙀

It goes great in tacos, pastas, and sandwiches, of course, BUT it’s also just as good (if not better) in lettuce wraps – I just LOVE that lettuce wrap crunch! Or, you can also serve it with a side of mashed cauliflower and/or zucchini noodles.

For our soccer/football/game parties, I keep it inside the Instant Pot on the “warm” function for people to just scoop it onto their plate, or to fill up their sandwiches.

Instant Pot Crack Chicken

If you don’t have an Instant Pot, you need one if just for this recipe, only. AND, for my Instant Pot Honey Garlic Chicken.

Seriously, KETO Crack Chicken will change your life, especially when you can make it in no time because of the Instant Pot. Let me just tell you how easy this recipe is because of it.

HOW TO MAKE CRACK CHICKEN IN THE INSTANT POT

In a nutshell, everything is going into the Instant Pot for 20-ish minutes.

  • Start with heating up your Instant Pot and add diced bacon; cook for a couple minutes, or to a desired crispness. Remove bacon and set aside.
  • Heat some oil in the Instant Pot and brown your chicken breasts on all sides, for about 2 minutes per side. You don’t have to brown the chicken – it’s up to you – but I think it’s better if you do.

Instant Pot Chicken

  • Add chicken broth to the Instant Pot, plus a block of cream cheese, and your ranch seasoning mix that includes; dried dill, dried chives, garlic powder, onion powder, salt, and pepper.

Ranch Seasoning Mix with Cream Cheese

  • Cook on HIGH PRESSURE for 12 minutes, then do a quick release.
  • Remove chicken from the Instant Pot and shred it.

Chicken Breasts in Instant Pot

  • Stir the chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.

HOW TO MAKE CRACK CHICKEN IN YOUR CROCK POT OR SLOW COOKER:

Add the chicken, cream cheese, AND ranch seasoning to a slow cooker; cook on low for 5 to 6 hours or on high for 3 to 4 hours. OR, until chicken shreds easily. Once shredded, toss it back in the slow cooker and stir. Add in crumbled bacon and serve.

COOK’S NOTES: TIPS FOR PERFECT CHICKEN

  • IF the sauce is too thick, stir in a bit of water.
  • IF the sauce is too thin, make a slurry with cornstarch and a little cold water; mix until smooth. Stir the mixture into the hot liquid until it’s blended.
  • You can use a Ranch Seasoning packet if you want, but I suggest making it from scratch. The store-bought stuff has too much sodium.

Instant Pot Crack Chicken Lettuce Wraps

WHAT DO YOU EAT CRACK CHICKEN WITH?

Crack chicken is basically a chicken filling meant to be used in sandwiches, but we can always go a step further and add crack chicken to:

  • Salads
  • Lettuce Wraps
  • Low Carb Flour Tortillas
  • You can also serve it as a dip for veggies.

Obviously, Instant Pot Crack Chicken is an easy dinner recipe, the kind of dish that requires very minimal work on your part. All you have to do is get out your Instant Pot, toss in the ingredients, and turn up the heat. Then, EAT! 😍🍽

Instant Pot Crack Chicken

CAN YOU FREEZE CRACK CHICKEN?

Yes, you absolutely can.

  • Let it cool down completely; then transfer it to a large freezer bag or airtight container. Store in the freezer for up to 3 months.
  • When ready to serve, remove from freezer the night before and let thaw in the fridge overnight.
  • Reheat and serve.

MORE INSTANT POT CHICKEN RECIPES

ENJOY!

4.63 from 24 votes
Instant Pot Crack Chicken | The Most Amazing Instant Pot Chicken Dinner
Instant Pot Crack Chicken
Prep Time
10 mins
Cook Time
15 mins
Resting Time
5 mins
Total Time
25 mins
 

Instant Pot Crack Chicken is the delicious combination of chicken breasts, cream cheese, crispy bacon, and ranch seasoning mix, all cooked together to create a creamy, cheesy, and one incredibly awesome meal.

Course: Appetizer, Dinner
Cuisine: American/Southern
Servings: 4 serves
Calories: 471 kcal
Ingredients
  • 4 slices thick cut bacon, diced
FOR THE CHICKEN BREASTS
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • salt and fresh ground pepper, to taste
FOR THE CREAM CHEESE + RANCH SEASONING MIX
  • 8 ounces cream cheese, room temperature
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried chives
  • salt and fresh ground pepper, to taste
  • 1 cup low sodium chicken broth
FOR GARNISH
  • chopped fresh parsley
  • sliced green scallions
Instructions
  1. Press the "Sauté" button on the Instant Pot and wait for it to heat up.
  2. Add the diced bacon and cook for a minute or two, or to a desired crispness. Remove from the Instant Pot and set aside.
  3. Heat olive oil in the Instant Pot.
  4. Season chicken with paprika, garlic powder, salt, and pepper.
  5. Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
  6. In the meantime, place cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
  7. On the Instant Pot press "Cancel" to stop sautéing.

  8. Add cream cheese mixture to the Instant Pot.
  9. Pour in the chicken broth.
  10. Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.

  11. Remove lid and transfer chicken to a cutting board to shred it.
  12. Stir the shredded chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.

  13. Top with previously prepared bacon, fresh parsley, and scallions.
  14. Serve.

Recipe Video

Recipe Notes

WW FREESTYLE POINTS: 11

TO REDUCE YOUR POINTS TO "4", USE FAT FREE CREAM CHEESE.

SLOW COOKER CRACK CHICKEN

Add the chicken, cream cheese, AND ranch seasoning to a slow cooker; cook on low for 5 to 6 hours or on high for 3 to 4 hours. OR, until chicken shreds easily. Once shredded, toss it back in the slow cooker and stir. Add in crumbled bacon and serve.

HOW TO FREEZE CRACK CHICKEN

Let chicken cool down completely; then transfer to a large freezer bag or airtight container. Store in the freezer for up to 3 months.
When ready to serve, remove from freezer the night before and let thaw in the fridge overnight.
Reheat and serve.

Nutrition Facts
Instant Pot Crack Chicken
Amount Per Serving
Calories 471 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 14g70%
Cholesterol 143mg48%
Sodium 525mg22%
Potassium 618mg18%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 1g1%
Protein 32g64%
Vitamin A 1160IU23%
Vitamin C 5.4mg7%
Calcium 52mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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64 Responses
  1. Jacki

    Very flavorful! I only added half the broth but was still too soupy. Next time I’ll skip the broth. Hubby put his over noodles, I put over sautéed broccolini-delish!

  2. Alix

    Ohhhh my LANTA! This chicken was beyond amazing. I used organic herbs that were fairly new so maybe that made a difference in taste (in regards to some people saying theirs lacked flavor). The flavor in this for my partner and I was 10/10. He’s asking me to make it weekly now. SO good. The spices make this. Hard to believe it’s keto-friendly. We did lettuce wraps, but next time I will put it over a bed of steamed broccoli.

  3. Carla C

    This was not as flavorful as I thought it would. It was good though. I took the suggestion of another person and served it over noodles for my kids and broccoli for me. It never thickened up. This could easily be made into a soup by adding more broth or cream and some veggies. I will make it again.

  4. Tiffany Stewart

    This was my first attempt of cooking with my InstaPot. Flavor is great, sauce was thin. Added some cornstarch to thicken it up. Served over a bed of steamed broccoli for me (low carb) and over noodles for the kids.
    I doubled recipe and used frozen chicken breasts. They were not cooked all the way through, so cooked them for about 5-7 additional minutes. Plenty of leftovers. Overall, definitely a keeper.

  5. Jennifer

    This recipe is amazing! I made mine into more of a soup. I added and extra half cup of broth and 2/3 C of heavy cream. I also used chicken thighs for extra flavor. Might be one of the best “soups” I’ve ever ate!!

  6. Joann

    I have made this with several times. Once with chicken bone broth, and ( accidently) beef bone broth. It was great with the chicken broth, and amazing with the beef broth. Great recipe!!!

  7. David

    I used Jalapeno Bacon and it really kicked the flavor way off the charts! I did have to thicken the broth as per the instructions given. The chicken though!!! OMG ! so tender, fall apart! Easy to shred. I looked at the ingredients in the Ranch dry seasoning and was not impressed so I went with the advice…from scratch. I just could not find dried chives so I added dried parsley instead. Flavor was soooo so good! Fast, easy to make. If I were not on a keto diet I would spread this over rice in a heartbeat!!!

    1. Dana

      If the chicken was from frozen or had a higher % of water injected into it…that’s why. I had to thicken mine with a corn starch slurry, and sauté for 5 minutes before adding the shredded chicken back in.

  8. Jessica

    Delicious, with a light and fresh flavor. I use an ounce of prosciutto end (because I had it) cut thin, instead of bacon. Also, I used fresh chives and dill (2-3 Tbsp. each) and served it on shredded iceberg. I thought it would be heavy, but it is not. I am fairly new to keto eating and with recipes like this I will be very happy to stick with it! Thank you

    1. Jenny

      I felt like I was burning the bottom of the pot. Also, it didn’t thicken. Taste was good. I used ranch dressing pack mixed with the cream cheese and added some garlic

  9. Susan Easterly

    I won’t be making this again. My family and I thought it was flavorless. I guess different strokes for different folks. We were disappointed.

    1. Dana

      I would give this recipe a try again. Next time, tweak it! I used a ranch dressing packet anyways. Then added extra garlic powder and cracked black pepper. But what really helped the flavor was doubling the bacon, then reserving some bacon grease to brown the chicken (instead of oil.) I deglazed the pan with a bit of chicken stock. (Kept the flavor bits in.) Added about 1/3 of the bacon to the pot while cooking. Oh, I also sprinkled a bit more ranch dressing mix over the chicken before sealing the pot.

  10. Natalie

    This is DELICIOUS!! My son loves it!! I like to mix some steamed broccoli in my bowl – so yummy!!! Thank you for the recipe!!

  11. Shari

    If I want to add spinach, when do I do that? Do I cook it first? Or do you think I can toss it in when I put the lid back on and let it rest? What about adding cauliflower?

    1. Patrick Sandall

      I think serving size is 4oz of chicken. As there is 16 ounces in 1 pound. So 4 servings 1 pound of chicken I would say 4 ounces

    1. Bridgette

      I would add it during the 5 minute thickening period! Putting spinach in the pressure cooker would likely disintegrate it. My only concern would be excess water as it wilts in the sauce.

    1. Jennifer

      This turned out really good. I had 2 lbs of chicken tenders on hand so used those. It was so tender and easy to shred. Doubled all the ingredients since I had an extra Ib of chicken. The bacon and scallions on top were so good! I served with brown rice. Would thicken it more if I were serving on a sandwich wrap. This was so delicious!

  12. Danielle Tardif

    Wouldn’t it be better to have the extra sodium since this seems to be for keto? Or is it just too salty-tasting with the other stuff (the bacon and the cream cheese)? Just wondering if should buy the regular chicken broth instead? Thanks!

  13. steve

    Works well with 2lbs of grass fed ground beef! Use a skillet instead. Add some Frank’s Hot sauce. Still use the broth. I used bone broth. I also added fresh spinach for fiber.

    1. Hi!
      Yep, you can definitely prepare it in the crock pot in the same way – just toss it all in, without the chicken broth, put it on LOW and set it for 5 to 6 hours. Personally, I’d also brown the chicken breasts beforehand.
      On the stovetop, you can cook the chicken breasts almost all the way through in a skillet, then you will want to add in the rest of the ingredients, cover it and let it cook until it’s all melted and creamy.

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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