This recipe for crack chicken gives instructions for the Instant Pot, slow cooker or stove top. Instead of that infamous ranch packet, I use flavorful herbs and spices.
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Cook Time: 20 minutes Total Time: 20 minutes Servings: 5 Cups Calories: 472kcal
2 Pounds Boneless Skinless Chicken Breast
1/2 Cup Chicken Broth
1 Tablespoon Dried Parsley
1 teaspoon Dried Dill
1 teaspoon Dried Chives
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
1 8 ounce package Cream Cheese, cut into smaller chunks
1 Cup Cheddar Cheese
8 Slices Bacon, cooked crispy and crumbled
Slow Cooker Crack Chicken
Add the chicken, broth, and spices to the crock pot. Set on low for 6 hours or high for 3 hours. Shred the chicken with 2 forks when finished.
Stir in the cream cheese, cheddar cheese, and the crumbled bacon.
Instant Pot Crack Chicken
Add the chicken, broth, and spices to the Instant pot. Close the lid, set to sealing, and set the timer to 8 minutes high pressure, followed by a 10 minute natural pressure release.
Remove the chicken from the pot. Discard all of the liquid except 1/2 cup. Return the chicken back to the pot and shred with 2 forks.
Mix in the cream cheese, cheddar cheese, and crumbled bacon. Serve
Nutrition Per Serving (1 cup): 472 calories / 30g fat / 4g carbs / 47g protein
Recipe yields 5 cups of crack chicken or 2 pounds 6 ounces. One serving would be 1 cup or 8.3 ounces