Instant Pot Crack Chicken Recipe

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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!

4.69 from 29 votes
Instant Pot Crack Chicken | The Most Amazing Instant Pot Chicken Dinner
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Instant Pot Crack Chicken

15 15 15
WW Freestyle: 11
Prep Time10 mins
Cook Time15 mins
Resting Time5 mins
Total Time25 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

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 

  • 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.

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.
Keywords: chicken dinner, chicken breasts recipe, instant pot chicken recipe, instant pot dinner ideas, cream cheese

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93 Responses
    1. Katerina Petrovska

      Hi 👋
      The recipe calls for Ranch (dry) seasoning. If you want to use the dressing, I’m sure it will work, but since I haven’t tested it, I can’t say how it will turn out. There’s already cream (cream cheese) in this recipe, so by adding the dressing, it’ll just make it creamier, but I’m not sure how the taste will be.

  1. Laura Przybyla

    My whole family enjoyed this recipe! My 3 year old who doesn’t eat anything likes it. So it’s a keeper! Husband loves it too. It’s low carb and goes with my diet. That’s a plus. I cooked my chicken in the bacon grease, I mean it’s right there. So, just did that. The bacon adds that extra magic. Thanks for the recipe! 😀

  2. Jasmine W

    HI,

    I just got my Instantpot and made this recipe. While it was fully cooked, the chicken was a little chewy rather than tender. Any thoughts on what I can do to make it tender? Cooking longer?

    1. Briezy

      Get quality chicken or use thighs. I never buy anything other than Costco chicken or foster farms brand preferably the organic when they have a deal at target. It’s all about the chicken! Randall farms is terrible and Tyson isn’t any better.

    1. Katerina Petrovska

      Hi!
      That’s because you’re making your own Ranch mix with the dried dill, dried chives, garlic powder, onion powder, salt, and pepper.

  3. Kate

    I don’t saute in my Instant Pot. Takes too long and I think not everything gets sauteed like I like it. So, I fried the bacon first in a cast iron skillet, them fried the chicken breasts in the bacon grease. YUM! Added a punch of flavor.

    1. Toby Booker

      No burn notice, but MI e sure didn’t turn out like the picture and I cook a lot in the instant pot with great results (usually). Oh well. No idea what happened.

  4. Wenjem

    I really liked this and I don’t even like cream cheese. With all of the spices it masked the flavor of the cream cheese enough so I could enjoy it! I did have to cook my chicken five extra minutes because the breasts were big, but other than that kept the recipe exactly the same. Very good! Thx for a great, easy recipe!

  5. Bret

    Wonderful recipe. I have made it twice and it is delicious, my family loves it. However, I have problems with my Instantpot, I get the ‘burn’ message multiple times while its cooking. I release the pressure and clean the bottom of the pot, but a few minutes later the same thing happens. The first time I followed the exact recipe. The second time I left the bacon grease in as well as adding the olive oil. Same issue both times. I am new to instant pot cooking, and would appreciate any advice.

    1. Julie

      I read in a recipe that any of the lovely brown bits stuck to the bottom of the pan need to be thoroughly scraped off or the sensor will think something is burning. So make sure you’ve scraped the bacon renderings really well and that would help.

    2. Joan

      Use the chicken broth to deglaze the bottom of the pot really well. Then add the chicken to the pot, and put the cream cheese and ranch powder on top of the chicken. That way the majority of what’s on the bottom of the pan is liquid. The cheese will melt down over it as it heats up. When you take the chicken out to shred it, you can mix the cheese into the broth better. If you still get a burn alarm, add more broth and just let it simmer out after everything is cooked.

    3. Trish

      Have you tried scraping the bits off the bottom with a wooden spoon after pouring in the chicken broth? That usually works for me with every recipe I’ve tried so far.

    1. Katerina Petrovska

      Hi! So Instant Pots are a bit finicky when it comes to doubling the recipe. For the most part, you won’t have to double the cooking time if you double the ingredients, but more items in an Instant Pot will make it fuller which means it will take longer for the pot to reach pressure. The food is cooking the entire time the pot builds pressure, not just when the timer starts counting down. Does that make sense? I hope 🤞 😊

        1. Katerina Petrovska

          Nothing more than 2 minutes. IF chicken is not cooked through after that, cover the Instant Pot, and let it stand for few more minutes. The hot heat within it will cook them to doneness.

    1. David A Shockey

      Since this is a keto recipe, I used xanthan gum instead of corn starch to thicken it up. Didn’t bother with a slurry, just added some to the mix and stirred it in.

  6. 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!

    1. sarah

      If you skip the broth it will burn it has to have liquid to make the steam to cook. just turn it to saute and cook the broth down while you shred the chicken.

  7. 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.

  8. 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.

  9. 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.

  10. 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!!

  11. 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!!!

  12. 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. heather

      David you can dry fresh chives in the oven .All you do is cut up the chives into 1/4 inch pieces .Get a cookie sheet and put a piece of parchment paper down on the sheet add the chives and bake at 185F until dried usually between 1-2 hrs .

  13. Jill Iverson

    I found it a little boring. I was looking for a little more depth. Maybe next time I will try some peppers. It is a good base recipe.

    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.

  14. 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

  15. 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.

  16. 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!!

  17. 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. Amanda

        I did frozen breasts for 22 mins and it worked great, though I did end up thickening it up a bit with a flour/cold water slurry.

  18. Mary D

    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.

    1. Katerina Petrovska

      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.

    2. 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!

    1. Katerina Petrovska

      Hi!
      Yes, correct. You can use the store-bought ranch packet, or make “ranch seasoning” with the spices listed in the recipe.

  19. 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!

  20. Sabrina

    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

  21. 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. Katerina Petrovska

      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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