Instant Pot Crack Chicken
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This keto Instant Pot crack chicken recipe is out-of-this-world delicious and made with tender chicken that is cooked in savory and juicy bacon, flavorful ranch dressing mix, creamy cream cheese, and cheddar cheese. An easy weeknight dinner with an option for the slow cooker!
When I discovered how to make this crack chicken recipe, I became enamored by it. Inspired by the classic dip, this recipe is one of those easy recipes that makes an everlasting impression: you’re going to be hooked.
Pair it by itself, with lettuce wraps, on buns, or eat it by the spoonful; however you eat it, just make sure you enjoy it. If this sandwich recipe leaves you begging for more, then be sure to check out my slow cooker buffalo pulled pork, Instant Pot meatball sub, or my buffalo chicken lettuce wraps.
Why You Should Make This Recipe
- It’s super easy to make and ready in less than 40 minutes.
- There’s an option for the Crockpot which means an easy clean-up! Easy clean-up for the Instant Pot method, too.
- The leftovers are incredible. The longer this recipe settles, the more the flavors mend.
Why do they call it crack chicken?
It’s called crack chicken because the seasoning and flavors are incredibly “addictive”, and after you eat it, you instantly crave more. The ranch mixed with cream cheese and the cheddar creates the ultimate combination that is irresistible and a true staple.
Crack Chicken Ingredients
Bacon – Crispy bacon is sautéed in the Instant Pot before the chicken is added for the best savory flavors.
Chicken – I used chicken breasts in this recipe, but chicken thighs or cutlets would work, too.
Ranch dressing mix – The main ingredient that’s responsible for the addictive flavor. You can find ranch dressing mix in a packet in the seasoning aisles at almost all grocery stores.
Cheddar cheese – Shredded cheese is used for cheesy goodness. You can easily grate your cheddar cheese, too, just make sure you have two cups.
Green onions – Sliced green onions are used to create an even bolder flavor.
How to Make Instant Pot Crack Chicken
Step 1 – COOK THE BACON
Set Instant Pot to sauté setting and cook the bacon until crispy. Remove from pot.
STEP 2 – ADD CHICKEN
Drain the grease, then place the chicken in the pot.
Step 3 – MANUAL PRESSURE
Cover the chicken with the ranch dressing mix and coat with chicken broth and cream cheese. Place lid on and cook on manual for 15 minutes.
Step 4 – SHRED THE CHICKEN
Remove the chicken and shred. Place back in the pot.
Step 5 – MIX INGREDIENTS
Add cheddar cheese, cooked bacon, and green onions to the chicken. Sauté once more and cook until cheese is melted.
TO SERVE
Serve crack chicken in an Instant Pot on buns or lettuce wraps for crack chicken sandwiches.
Tips
- Don’t overcook the chicken. You want the chicken to be 165° Fahrenheit when you remove it from the Instant Pot.
- If you don’t have a packet of ranch dressing mix, then you can simply make your own.
- For tips on how to cook this crack chicken in the slow cooker, scroll down to the bottom of the recipe card in the “Notes” section.
- Leftovers: Once cooled, store in an airtight container and place in the refrigerator for up to three to four days.
- Spice it up! If you like a little extra heat in your food, fresh jalapeño slices are perfect on this recipe!
Can you freeze this recipe?
This recipe would freeze just fine! Make sure you freeze it in an airtight container and label it with a date. When ready to reheat, allow to thaw in the refrigerator overnight or warm in a preheated oven at 350° for at least 30 minutes.
More Recipes That Use Shredded Chicken
- White Chicken Chili
- Chicken and Doritos Casserole
- Crockpot Chicken Tortilla Soup
- Slow-Cooker Green Chile Chicken Enchilada Casserole
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Instant Pot Crack Chicken
Equipment
Ingredients
- 8 slices bacon
- 2 pounds chicken breasts
- 1/2 cup chicken stock
- 1 package ranch dressing mix
- 8 oz cream cheese cut into chunks
- 2 cups shredded cheddar cheese
- 4 green onions sliced
Instructions
- Set instant pot to sauté setting and cook bacon until crispy. Remove from the pot
to a plate lined with paper towels. Drain the grease, and place chicken in the
instant pot. - Cover it with ranch dressing packet, add in chicken stock and cream cheese. Place lid
on and cook on manual for 15 minutes, natural release for 5 minutes then quick
release the remaining pressure. - Remove chicken and shred. Place back in the pot.
- Add cheddar cheese, bacon and green onion to the chicken, set instant pot to sauté
once more and cook, stirring until the cheese is melty. - Serve on buns or in lettuce wraps.
Notes
Nutrition
This is one of my family’s favorites! It has everything we love and comes together so easily using the IP.
This chicken recipe is a true winner. With all that mouthwatering cheese, I am sure it tastes fantastic. Trying this out soon.
I am always looking for new ways to use my instant pot and this looks amazing. I can’t wait to try it.
Everything about this recipe just sounds amazing AND it’s made in the Instant Pot. This is really a perfect weeknight meal. I can’t wait to try it.
This looks so good! I like that it’s so versatile and can be made into a sandwich or lettuce wraps.
Another great recipe for my Instant Pot! Served this for dinner last night and it does not disappoint! Easily, a new favorite dish in my home!
Yum! Sounds so delicious and easy to make. Sounds like a perfect weeknight dinner.
I served this delicious instant pot crack chicken today for lunch. We had a social-distanced backyard visit with another couple. Everyone loved this recipe!
So delicious! Cheese, chicken, and bacon. Can’t get enough!