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.
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.
- 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.
- Cook on HIGH PRESSURE for 12 minutes, then do a quick release.
- Remove chicken from the Instant Pot and shred it.
- 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.
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! 😍🍽
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
- Instant Pot Chicken Breasts
- Instant Pot Chicken Zoodle Soup
- Instant Pot Lemon Butter Chicken
- Instant Pot Sticky Chicken Thighs
ENJOY!
Amazon.com
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.
- 4 slices thick cut bacon, diced
- 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
- 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
- chopped fresh parsley
- sliced green scallions
- Press the "Sauté" button on the Instant Pot and wait for it to heat up.
- Add the diced bacon and cook for a minute or two, or to a desired crispness. Remove from the Instant Pot and set aside.
- Heat olive oil in the Instant Pot.
- Season chicken with paprika, garlic powder, salt, and pepper.
- Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
- 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.
On the Instant Pot press "Cancel" to stop sautéing.
- Add cream cheese mixture to the Instant Pot.
- Pour in the chicken broth.
Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.
- Remove lid and transfer chicken to a cutting board to shred it.
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.
- Top with previously prepared bacon, fresh parsley, and scallions.
- Serve.
Recipe Video
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.
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Slow Cooker
Beef
Is the ranch seasoning just dry ranch dressing mix?
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
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.
Question:When doing in the crock pot as instructed, do we add the broth at the end or omit?
Hi! Yep, you don’t need the chicken broth for the slow cooker; it will make it too watery.
This is DELICIOUS!! My son loves it!! I like to mix some steamed broccoli in my bowl – so yummy!!! Thank you for the recipe!!
Made this tonight in the instapot. It was delicious. Thank you
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?
I love this recipe and the nutritional info makes it really good for Keto. What do you consider a serving size?
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
Can we start with frozen chicken breast? If so does it change the cooking time?
Thank you!!!
I would like to know too!
This looks so good! Yum!!
This looks delicious! If I were to add spinach to this for a little green, would you recommend? If so, how much and when to add? thanks.
Sure! I’d use about 8 ounces of baby spinach and add it at the very end; just mix it through while everything is still hot and the spinach will wilt in a minute or two.
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.
This dinner has to happen at my house! Love everything about it!
This chicken is amazing! I am wondering how much a serving is? Thank you!
This looks really delicious! A perfect weekend treat!
Would there be a way to donthis if the chicken is frozen? Or just best to thaw?
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!
So much flavor! My family loves it. Thanks for sharing!
So it’s either the spices in the recipe or the ranch packet ?? I’m confused
Hi!
Yes, correct. You can use the store-bought ranch packet, or make “ranch seasoning” with the spices listed in the recipe.
So much flavor! Making this week!
Winner! Winner! Chicken dinner! Absolutely delicious!
This sounds delicious. I also LOVE how many ways you can use it.
What’s not to love about this?!?!?! Can’t wait to make for dinner!
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!
I just love chicken recipes, and this looks amazing and thanks for this delicious. Can I use chicken wings?
I have not tried it with wings, but I don’t see why it couldn’t be done. I’m sure they’ll be delicious!
thank you for confirming the crock pot version works here since I love each one of these flavors and together even better wow, crack indeed
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.
Hi Steve – How much hot sauce did you add for the above recipe?
So there’s no actual crack in it?
Nope, no actual “crack”, Mr. Jimmy Crack.
This looks awesome! Do you think it would totally throw off the flavor of I used a ranch dressing packet instead?
Oh yeah, that’s definitely OK. I just don’t use them because of the high sodium content.
I’d use chicken thighs for a higher fat content..
Sure! I love chicken thighs, but for this recipe I think they would be a bit difficult to shred.
I did it with chicken thighs it came out fine, only difference was I cubed the chicken instead of shredding it. Still tasted great!
Hi – can this be done in a slow cooker or stove top?
Thanks!
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.