INSTANT POT CRACK CHICKEN
Instant Pot Crack Chicken is the recipe everyone is talking about! It is ridiculously simple to make and the taste is incredible. How can you go wrong with shredded chicken, cream cheese, ranch seasoning, cheese and bacon? Let me answer that for you – you can’t! Just a small handful of ingredients and dinner (or lunch or appetizer!) is ready!
VIDEO INCLUDED BELOW:
IS CRACK CHICKEN LOW CARB OR KETO-FRIENDLY?
If you eat this chicken by itself without adding it on a pita or bun, it is low carb. However, you could wrap it up in a lettuce leaf. I like to use the butter lettuce since it has nice, large sturdy leaves. Or wrap it up in some low carb tortillas. This makes an absolutely delicious wrap sandwich. You can even serve this as a dip along with pita chips!
CAN I MAKE THIS IN A CROCK POT?
Although I haven’t personally tested this recipe in a crock pot – you can certainly make it in a slow cooker. Cook on low for about 4-6 hours. Also, don’t add the additional water to the chicken. The additional water is just to help an Instant Pot come to pressure. If you try it in a crock pot, be sure to come back and let me know how it goes!
hot sauce (optional)
HOW TO MAKE INSTANT POT CRACK CHICKEN:
Enjoy!
INSTANT POT CRACK CHICKEN
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 packet ranch dressing mix
- 1 (8 oz) block cream cheese
- 1/2 cup water
- 2 cups shredded cheddar cheese
- 1/2 lb bacon, cooked and crumbled
- 1/2 cup sliced green onions (optional)
- Buns, wraps, lettuce leaves, etc for serving
Instructions
- Place chicken in a 6-quart Instant Pot electric pressure cooker and cover with ranch mix and cream cheese.
- Pour water over top and place lid on and cook on manual pressure for 15 minutes.
- Let naturally release for 5 minutes then quick release after that.
- Remove chicken and shred.Turn instant pot onto saute mode on low.
- Add chicken back in along with cheese, bacon and green onions.
- Stir until cheese is melted and it's creamy.
- Serve on buns, wraps, pita pockets, lettuce leaves etc.
Video
Nutrition
CRAVING MORE RECIPES? BE SURE TO CHECK THESE OUT!
INSTANT POT BEEF STEW
INSTANT POT PULLED PORK BBQ
INSTANT POT POT ROAST
INSTANT POT SMOTHERED PORK CHOPS & POTATOES
INSTANT POT AMERICAN GOULASH
INSTANT POT CHILI
INSTANT POT COUNTRY STYLE RIBS
THE BEST INSTANT POT MEATLOAF
HOMEMADE CHICKEN PHILLY SANDWICHES
Made this last night, added 4 more oz of cream cheese and my homemade hot sauce it was delish. Thank you for sharing!
Oh yum – homemade hot sauce?!?! That sounds awesome!! Thanks so much for coming back to comment and review!
Do you place the chicken flat on the bottom of the IP or do you use the trivet? Thanks, Ronny
Hi Ronny, just on the bottom. If you are concerned about any sticking, you could spray some nonstick spray into the bottom of your pot. 🙂
My daughter makes this and we put it over mashed potatoes, it is amazing!
If using frozen chicken breast, how much time would you add?
Hi Bri – I haven’t tested it with frozen chicken breasts yet. Many times the frozen chicken breasts are much smaller than their fresh counter parts. I would maybe only add about 3 minutes and go from there. It’s trial and error sometimes when testing these things out.
Hi, is the nutrition information per serving or for the entire recipe?
Thanks!
Hi Pam, in cases of nutritional information, I always tell folks to use their own trusted nutritional calculators. Mine is just done by itself through the recipe card system. So, I recommend you calculate it using your own nutritional calculator. 🙂
When cooking frozen chicken breasts it is not necessary to change the times. The setting will be correct and the difference is that it will take the pressure pot longer to come up to pressure before it starts the time countdown. This is true of all frozen meats .
Thank you for replying Nana!
Brandie, thank you for taking the extra time to include the nutrition in this recipe. It took me a while to “embrace” a new life style when I found out that I was prediabetic. I spent hours and hours looking for new recipes or ways to change old favorites. Calories are usually easy to spot but some ingredients have sneaky carbs hiding in them! Many days I felt like I was being kicked in the butt just trying to figure out If a recipe was going to fit into a meal plan. Thanks to cooks like you, I can fix one tasty meal for me and my family! I have to control my portion size due to the calories in this recipe, but the carbs are right on, and it is so worth it when I hear my family say “now, this is good food!”
I’ve made this recipe before with chicken but can I switch it up with ground beef and yellow onion
I received an Instant Pot for Christmas from the in-laws and this was the first recipe I made! Absolutely delicious.
The only thing I changed was using chicken broth instead of water. I served on buns the first night, and then in lettuce wraps with jalapenos with the leftovers.
Will definitely be making this again!
Yay! That’s wonderful! Thanks so much Gaby!
How many people does this recipe feed? I want to make it for 7 people. Should I double everything?
Hi Doreen – it’s always hard to figure this out. Is this going to be the only thing you are serving? Are you serving it on buns? Are they regular hamburger buns or sliders? All of that kind of goes into figuring out servings. If this is just going to be like an appetizer on sliders than you should be fine with this recipe amount. But if this is going to be served in big helpings on buns, you may want to double the recipe. 🙂
Would I need to change anything if I’m using an 8qt instapot?
I don’t believe so. It should still work. 🙂
Hey, I am doing this recipe in the crockpot so in the recipe it calls for 1/2 cup of water do I still use it???
Nope – not needed for the crock pot.