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 excellent meal.

Instant Pot Crack Chicken


 

Crack Chicken in the Instant Pot

This instant pot recipe makes creamy chicken that’s comforting, hearty, low-carb, and keto friendly. It is the Instant Pot chicken recipe of our dreams! We are talking about a dinner that includes chicken + bacon + cream cheese + ranch seasoning. I meeeean… ?

Crack Chicken is great in tacos, served over plates of pasta, and in sandwiches, of course, BUT it’s also just as good (if not better) in lettuce wraps – I LOVE that lettuce wrap crunch. Or, you can serve it with a side of mashed cauliflower and zucchini noodles.

For our soccer/football/game parties, I keep it inside the Instant Pot on the “warm” function for people to scoop it onto their plates 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

Creamy crack chicken makes an easy low carb, Keto dinner that you’ll go back to again and again because, one, it’s delicious, but 2, everything is going into the Instant Pot for only 20-ish minutes.

  • 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.
  • 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.
Instant Pot Chicken
  • 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.
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.

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 the chicken shreds easily. Once shredded, toss it back in the slow cooker and stir. Add in crumbled bacon and serve.

Tips and Variations

  • IF the sauce is too thick, stir in a little bit of chicken broth or 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 store-bought Ranch Seasoning packet if you want, but I suggest making it from scratch, recipe below. The store-bought stuff has too much sodium.
Instant Pot Crack Chicken Lettuce Wraps

What To Serve with Instant Pot Crack Chicken

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 crackers and veggies.

Obviously, this 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

Storing Crack Chicken

  • In the Fridge: Place leftovers in an airtight container and keep refrigerated for up to 3 days.
  • To Freeze: Let the chicken 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!

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4.71 from 57 votes

Instant Pot Crack Chicken

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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 4 serves

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 fresh ground black pepper,, to taste

FOR THE CREAM CHEESE + RANCH SEASONING MIX

  • 8 ounces cream cheese,, room temperature
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill weed
  • ½ teaspoon dried chives
  • salt and fresh ground black pepper,, to taste
  • 1 cup chicken broth

FOR GARNISH

  • chopped fresh parsley
  • sliced green scallions
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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 it aside.
  • 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.
  • 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 season the cream cheese with 1 tablespoon of store-bought Ranch Seasoning Mix.
  • On the Instant Pot, press "Cancel" to stop sautéing.
  • Add the 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 the chicken, and transfer it to a cutting board to shred it with two forks or meat shredder claws.
  • 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

  • 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

Calories: 471kcal | Carbohydrates: 4g | Protein: 32g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 143mg | Sodium: 525mg | Potassium: 618mg | Fiber: 0g | Sugar: 1g | Vitamin A: 1160IU | Vitamin C: 5.4mg | Calcium: 52mg | Iron: 1.1mg

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.

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142 Comments

  1. Lauren says:

    I have been making this recipe for a few years now. It is often requested at our house. I serve it over egg noodles for the non-keto people and as a lettuce wrap to keep it keto. I add a can of rotel and some diced jalapeños to mine for a little extra kick. Just use less broth if you do this or it will be more soupy. We also love it cold in a tortilla or lettuce wrap as leftovers.

  2. Vanti says:

    LOVE this recipe — have made it a dozen times over the years and passed it along to friends and family.

    Recently subbed the chicken broth for beef broth and dried rosemary instead of chives with mashed potatoes as the base. Thank me later 😉

    1. Katerina says:

      So glad you adore the recipe and have shared it with loved ones! Your twist with beef broth, rosemary, and mashed potatoes sounds absolutely delicious—thanks for the tip! 🙂

  3. Kathy Cooper says:

    I used the leftover chicken (minus the breasts) from a home roasted chicken for this and as I fight IBS used Garlic Scapes powder and Onion Scapes Powder in place of regular. This was incredible, quick and ever so yummy! I shouldn’t have added salt as it was already in my roasted chicken and didn’t really need it.

    1. Katerina says:

      Happy to hear you enjoyed the recipe with your adjustments and found it delicious! Good note about the salt. Thanks for sharing! 🙂

  4. Brenda v says:

    This was bomb. I followed everything you said to do and mine was creamy and very flavorful. I had about 6 chicken breasts so I added a bit more cream cheese. The seasoning, I just eye balled it. I didn’t have dill pickle or scallops. We do keto in my home and everyone said it was delicious! So thank you and we will def be making this often. Spaghetti squash or broccoli will be used on the side next time.

  5. Mari Ann Lisenbe says:

    Since so many people commented that this is bland, I tripled all the spices, and added 1/4 tsp chipotle paprika and 1/2 tsp minced garlic. I used 1 1/2 tsp salt and 1 TBL fresh black pepper. It came out yummy!

  6. Jen says:

    Bland! I made this for my family and served it over linguini and I was so disappointed! Chicken was bland and it was more like a cheese soup with bland chicken. I even doubled it thinking it was going to be amazing, I wish I didn’t. I don’t even know how to save it. The sauce itself is delicious over pasta but would not recommend making this just for that.

    1. Katerina says:

      Do you mean bland, as in lacking flavor? Maybe you are used to spicier or more seasoned foods. Did you add more salt? The recipe instructs to use salt and pepper “to taste.” That does not mean salty flavor, but salt does make the rest of the flavors pop and adds depth. A little salt might be the only fix you need if you have a dish that tastes flat or bitter. Try adding a teaspoon, taste it, and see if that helps.

  7. Beverly says:

    I tried this but for some reason my pot didn’t pressurize and it eventually said burnt Food as the sauce was starting to burn. The chicken cooked so the meal wasn’t ruined but not sure what I did wrong. I had the valve to the correct position so any advice or thoughts would be appreciated

    1. Paige says:

      After awhile, the rubber ring gets too loose and needs to be replaced. That’s the most common reason it would struggle to pressurize (other than the valve being in the wrong position)

  8. K says:

    Tried to make it and it was cream cheese soup with unseasoned chicken

  9. Kevin says:

    can this be done with frozen chicken breast, and if so, what adjustments need to be made?

    1. Katerina says:

      I have tried this with frozen chicken breasts, but I set it to 14 minutes and that worked perfectly. Just make sure that the chicken breasts are separated and not glued together by the ice.

      1. Jean M Graham says:

        THANKS! I was wondering how to cook frozen chicken and you had the answer!

  10. Steve says:

    A very simple recipe with limited ingrediency that was pretty hard to mess up. Tasted great and will certainly be making this again. Next time I’d like to try this over egg noodles.. I also left the bacon out to be added when the dish is served so it stays crispy.

    1. Katerina Petrovska says:

      That’s great! I’m very glad you enjoyed it! Thank you for chiming in! 🙂