Crack Chicken (with Slow Cooker and Pressure Cooker Variations)

2 lbs chicken – boneless skinless thighs or breasts
1 packet (1 oz) Ranch seasoning
2 (8oz) blocks cream cheese
6 strips bacon
1/2 cup chicken broth
1.5 cups cheddar cheese, shredded
3 scallions, diced

Crock pot method:

Add chicken and chicken broth into crock pot. Sprinkle ranch seasoning all over the chicken. Place cream cheese cubes over everything evenly. Close the lid and cook 4-5 hours on high or 6-7 on low.

Cook the bacon crisp and crumble it to use later.

Once chicken is cooked, remove lid and shred the chicken in crock pot itself with the help of 2 forks.

Top with cheddar cheese and bacon. Replace lid and cook for a few minutes until cheese is melted.

Garnish with diced scallion and serve.

Instant pot method:

Add chopped bacon to the instant pot and set to SAUTE mode. Cook until crisp and brown. Remove bacon and any extra fat.

Add in chicken broth, chicken and ranch seasoning. Secure lid. Select MANUAL or PRESSURE COOK and cook on high pressure for 15 minutes.

Open the lid and shred the chicken with 2 forks. Switch IP to SAUTE mode again. Stir in cream cheese. Mix well till it melts. Add in shredded cheese and bacon and cook till cheddar melts.

Switch off the IP. Garnish it with diced scallions.

Some variations

You can play with your cheese. Try Monterey Jack or pimento cheese.

You can use flavored cream cheese instead of plain. Think jalapeno, garlic or herb cream cheese.

Try some more add-ins, like spinach. Or try additional toppings like sautéed mushrooms, French fried onions, sun dried tomatoes or olives.

Top the crack chicken with BBQ sauce. Intrigued?? You will be amazed how well the flavors go together.

How to serve:

Serve it as crack chicken dip. It’s a sure shot winner at parties, pot lucks and get together. Dunk in crackers, tortilla chips, pretzels, carrots and celery sticks. Let them come.

On hamburger buns, sliders or pitas. Toast the buns or pitas and load them with creamy crack chicken.

Grilled crack chicken sandwich. Put some crack chicken between two bread slices.

Butter up the sides and grill it as you would a grilled cheese sandwich.

Wrapped in a tortilla or taco.

It’s a great filling for quesadillas or crunchy wraps.

Pasta & noodles. Stir fusilli or bow tie pasta with crack chicken and your wholesome dinner is DONE.

Over good old rice or mashed or baked potatoes.

Stuff it in bell peppers and bake.

Low carb options: Serve it over your favorite salad. Or heap it up over sautéed or steamed broccoli, asparagus or green beans… all yum. Have it over cauliflower fried rice or zoodles. Try it in lettuce wraps… Everything works with this crack chicken!

Leftovers and storage:

You can actually double up the recipe and save it for future meal options. It’s a great meal prep contender.

This refrigerates well for 3-4 days in an airtight container. You can also freeze it in freezer bags or containers up to a couple of months. When ready to eat, simply thaw and reheat it in the microwave or oven.

Leave a comment