Instant Pot Crack Chicken
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!
Servings: 8
Calories: 472kcal
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
** I recommend buttering and toasting the buns before filling them with the chicken mixture.
To make in the slow cooker: place chicken breasts and chicken stock in the slow cooker, sprinkle with ranch dressing seasoning, and top with cream cheese. Cover and cook on low for 6 hours. Remove chicken from pot, shred and place back in the crock pot. Stir in cooked bacon, cheese and onion, cook for 15 minutes serve on buns or in lettuce wraps.
Nutrition
Serving: 1g | Calories: 472kcal | Carbohydrates: 6g | Protein: 48g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Cholesterol: 165mg | Sodium: 852mg | Sugar: 2g