Instant Pot Crack Chicken Recipe
Jan 16, 2019, Updated Feb 10, 2025
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This Instant Pot crack chicken recipe combines juicy chicken breasts, cream cheese, crispy bacon, and ranch seasoning, cooked together to create a creamy, cheesy, tasty weeknight meal!
Looking for something to soak up all that dreamy sauce? Serve this creamy crack chicken tucked into fluffy dinner rolls, served with sweet potato cornbread, or piled over a mountain of buttermilk mashed potatoes.
This instant pot crack chicken recipe makes creamy chicken that’s comforting, hearty, low-carb, and keto-friendly. Honestly, it’s the Instant Pot chicken dinner of our dreams! We’re talking about tender chicken, crispy bacon, cream cheese, and ranch seasoning all coming together in one ridiculously delicious dish. I meeeean… how could this not be amazing?!
Why We’re Crazy About Instant Pot Crack Chicken
- Versatile. Serve crack chicken in sandwiches, or with a side of pasta, rice, potatoes, and so much more. It’s easy enough to make for everyday family meals, but it’s so good, I’ll look for excuses to make it on any occasion!
- Party food. This is my go-to for game days, potlucks, and family gatherings. I keep it on the Warm function in the Instant Pot, and people can serve themselves, whether they’re piling it onto plates, stuffing it into sandwiches, or just sneaking in a few extra bites straight from the pot. (No judgment!)
- Make-ahead friendly. Crack chicken only gets better over time, making it perfect for meal prep! The flavors meld together beautifully in the fridge, and reheating is a breeze. I love making a big batch and using it for quick lunches, easy dinners, or a grab-and-go snack throughout the week.
What You’ll Need
Seriously, Crack Chicken will change your (dinnertime) life, especially when you can have it ready in no time thanks to the Instant Pot. This recipe couldn’t be easier, and it comes together with simple ingredients you probably already have on hand. Scroll down to the recipe card for the full ingredient amounts and step-by-step instructions!
- Thick-Cut Bacon – Adds smoky, crispy texture and deep flavor, but you can also use turkey bacon.
- Avocado Oil or Olive Oil – Helps sear the chicken for a richer flavor. Swap with butter or vegetable oil if needed.
- Boneless Skinless Chicken Breasts – You could also use chicken thighs for a juicier result.
- Sweet or Smoked Paprika – Swap with chili powder for some heat or regular paprika for a milder flavor.
- Garlic Powder – Fresh minced garlic works too!
- Salt & Black Pepper – Essential for seasoning and balancing the flavors.
For the Cream Cheese & Ranch Seasoning Mix
- Cream Cheese – Creates the signature creamy, cheesy texture.
- Garlic Powder and Onion Powder – Adds bold flavor to the creamy base and enhances the depth of the ranch seasoning.
- Dried Dill Weed and Dried Chives – Bring the classic ranch flavor.
- Chicken Broth – Helps create the rich, velvety sauce. Vegetable broth will also work.
- Fresh Parsley – A simple garnish that adds color and freshness. Swap with fresh cilantro if you like.
- Sliced Green Scallions – Gives a mild, fresh onion bite, but it can be replaced with chopped chives.
Recipe Tips
- If the sauce is too thick, stir in a little chicken broth or water to loosen it up.
- If the sauce is too thin, make a quick slurry by mixing cornstarch with a little cold water until smooth. Stir it into the hot liquid and let it thicken.
- Want to save time? You can use one tablespoon of a store-bought ranch seasoning packet, but I highly recommend making it from scratch (recipe below!). The homemade version is fresher, lower in sodium, and packed with way more flavor!
- Make it spicy. Add a little heat by stirring in crushed red pepper flakes, cayenne pepper, or diced jalapeños.
- Make it a dip. Crack chicken isn’t just for sandwiches! Serve it warm with tortilla chips, pita chips, or celery sticks for a crowd-pleasing dip.
Serving Suggestions
Crack chicken isn’t just for sandwiches! It’s amazing in tacos, over pasta, or even stuffed into a baked potato. But honestly? I might love it even more in lettuce wraps. That crunch with the creamy chicken is just chef’s kiss! For a low-carb option, I also serve it with cauliflower rice, mashed cauliflower, and zucchini noodles. It even makes an irresistible dip with tortilla chips!
Frequently Asked Questions
This creamy ranch cream cheese chicken earned the name crack chicken, because the flavors are so addictive. Don’t be surprised when you’re hooked!
Yes. If you’re using frozen chicken, make sure to thaw it completely before you cook your crack chicken in the Instant Pot. Otherwise, the frozen chicken can leak excess liquid into the sauce and make it watery.
If the cream cheese sauce is a bit loose for your liking, you can easily thicken it by combining 1 tablespoon of cornstarch with an equal amount of the sauce (water or stock will work, too). Whisk until it’s smooth, and then stir it into the chicken.
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Instant Pot Crack Chicken
Ingredients
- 4 slices thick cut bacon, diced
FOR THE CHICKEN BREASTS
- 2 tablespoons avocado oil or olive oil
- 1 pound boneless skinless chicken breasts
- ½ teaspoon sweet or smoked paprika
- ½ teaspoon garlic powder
- salt and freshly ground black pepper, to taste
FOR THE CREAM CHEESE + RANCH SEASONING MIX
- 8 ounces cream cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill weed
- ½ teaspoon dried chives
- salt and freshly ground black pepper, to taste
- 1 cup chicken broth
FOR GARNISH
- chopped fresh parsley
- sliced green scallions
Instructions
- Prep. Press the "Sauté" button on the Instant Pot and wait for it to heat up.
- Cook the bacon. Add the diced bacon and cook for a minute or two or to a desired crispness. Remove from the Instant Pot and set it aside.
- Brown the chicken. Heat the oil in the Instant Pot. Season the chicken breasts 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.
- Season the cream cheese. In the meantime, place the cream cheese in a mixing bowl and season it with garlic powder, onion powder, dried dill weed, dried chives, salt, and pepper; mix to combine. Or you can also season the cream cheese with 1 tablespoon of store-bought Ranch Seasoning Mix.
- Combine. On the Instant Pot, press "Cancel" to stop sautéing. Add the cream cheese mixture to the Instant Pot. Pour in the chicken broth.
- Cook. Set the pot on High Pressure for 12 minutes; then do a quick release.
- Shred the chicken. Remove the chicken and transfer it to a cutting board to shred it with two forks or meat shredder claws.
- Mix it all together. 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.
- Serve. Top the crack chicken with previously prepared bacon, fresh parsley, and scallions and serve it in sandwiches, over pasta or rice, in lettuce wraps, as a dip, etc.
Video
Notes
- Ranch: Please follow the above recipe for making your own Ranch Seasoning Mix OR use 1 tablespoon of store-bought Ranch Seasoning Mix.
- Chicken Broth: If using low-sodium chicken broth, remember that you’ll need to adjust/add more salt to your dish. You don’t want a salty flavor, but salt intensifies the flavors of the other ingredients and eliminates the bitterness.
- Slow Cooker Method: Add the chicken breasts, 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. Remove the chicken from the slow cooker and shred it. Once shredded, toss it back in the slow cooker and stir. Add in crumbled bacon and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Crack Chicken
If you don’t have an Instant Pot, this is your sign to get one, if only for this recipe! Oh, and to make Instant Pot honey garlic chicken, too. 😉
Everything goes straight into the Instant Pot, and 20-ish minutes later, you’ve got the creamiest, most flavor-packed chicken dinner that you’ll keep coming back to again and again. Because, one, it’s delicious, and two, it basically cooks itself!
- Cook the bacon. Start heating your Instant Pot and add diced bacon; cook for a couple of minutes or to a desired crispness. Remove bacon and set aside.
- Brown the chicken. Heat some oil in the Instant Pot and brown the chicken breasts for 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 the cream cheese and seasonings. Add chicken broth to the Instant Pot, a block of cream cheese, and your ranch seasoning mix that includes: dried dill, dried chives, garlic powder, onion powder, salt, and pepper.
- Cook. Cook on HIGH PRESSURE for 12 minutes, then do a quick release.
- Finish. Remove the 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.
Make It in the Slow Cooker
Place the chicken, cream cheese, and ranch seasoning in the slow cooker, then set it on low for 5 to 6 hours or high for 3 to 4 hours, until the chicken is tender and shreds easily. Once it’s shredded, stir it back into the creamy sauce, mix in the crumbled bacon, and serve!
Storage and Reheating
- Refrigerate. Place leftovers in an airtight container and keep refrigerated for up to 3 days.
- Reheat. Reheat gently on the stove with a splash of broth to bring back its creamy texture.
- Freeze. Let the chicken cool down completely, then transfer it to a large freezer bag or an airtight container. Store in the freezer for up to 3 months. When ready to serve, remove from the freezer the night before and let thaw in the fridge overnight.
Can I make this with ranch dressing?
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.
It’s odd that neither the recipe nor the video show where the Ranch seasoning is added.
It definitely does. You’re making the ranch with the spices listed. Those are what are in ranch seasoning packets minus the preservatives!
How would I double this recipe? Do I have to adjust the cook time in the instant pot?
Didn’t say when to add the ranch seasoning.
Hi!
The ranch seasoning is homemade and all the ingredients for it are in the recipe box; 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.
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! 😀
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂
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?
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.
I don’t see Ranch Dressing listed in the recipe??
Hi!
That’s because you’re making your own Ranch mix with the dried dill, dried chives, garlic powder, onion powder, salt, and pepper.
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.
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.
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!
I am very happy you enjoyed it! 🙂 Thank YOU!
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.
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.
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.
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.
Try not mixing in the cream cheese. Layering of certain ingredients is important in the instant pot. Put in the broth and just lay the brick of cream cheese on top of the chicken. Then throw in your spices and start cooking.
If I were to double the recipe in my instant pot would I double the cook time or keep it at 12 mins?
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 🤞 😊
I just got an instant pot but that makes sense. Any idea how much time I would add then? Thanks for your help
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.
Made this tonight in the Instant pot.It was delicious followed the recipe turned out great.
Way too soupy. Didnt thicken at all
Hi!
You can make a slurry with cornstarch and whisk it in the sauce; that will thicken it up for sure.
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.