#Instant #Pot #Crack #Chicken
Instant Pot Crack Chicken
Instant Pot Crack Chicken is the delicious combination of chicken breasts, cream cheese, crisp bacon and a ripe seasoning mix, all cooked together to create an incredibly impressive creamy cheese meal.
Ingredients :
4 slices thick cut bacon, diced
FOR THE CHICKEN BREASTS
FOR THE CREAM CHEESE + RANCH SEASONING MIX
FOR GARNISH
Recipe Notes
WW FREESTYLE POINTS: 11
TO REDUCE YOUR POINTS TO "4", USE FAT FREE CREAM CHEESE.
SLOW COOKER CRACK CHICKEN
HOW TO FREEZE CRACK CHICKEN
Let chicken cool down completely; then transfer to a large freezer bag or airtight container. Store in the freezer for up to 3 months.
When ready to serve, remove from freezer the night before and let thaw in the fridge overnight.
Reheat and serve.
Add cream cheese mixture to the Instant Pot.
Pour in the chicken broth.
Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.
Remove lid and transfer chicken to a cutting board to shred it.
Stir the shredded chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.
Top with previously prepared bacon, fresh parsley, and scallions.
Serve.
Instant Pot Crack Chicken is the delicious combination of chicken breasts, cream cheese, crisp bacon and a ripe seasoning mix, all cooked together to create an incredibly impressive creamy cheese meal.
Ingredients :
4 slices thick cut bacon, diced
FOR THE CHICKEN BREASTS
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- salt and fresh ground pepper, to taste
FOR THE CREAM CHEESE + RANCH SEASONING MIX
- 8 ounces cream cheese, room temperature
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried chives
- salt and fresh ground pepper, to taste
- 1 cup low sodium chicken broth
FOR GARNISH
- chopped fresh parsley
- sliced green scallionsInstructions
- Press the "Sauté" button on the Instant Pot and wait for it to heat up.
- Add the diced bacon and cook for a minute or two, or to a desired crispness. Remove from the Instant Pot and set aside.
- Heat olive oil in the Instant Pot.
- Season chicken with paprika, garlic powder, salt, and pepper.
- Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
- In the meantime, place cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
- On the Instant Pot press "Cancel" to stop sautéing.
Recipe Notes
WW FREESTYLE POINTS: 11
TO REDUCE YOUR POINTS TO "4", USE FAT FREE CREAM CHEESE.
SLOW COOKER CRACK CHICKEN
- Add the chicken, cream cheese, AND ranch seasoning to a slow cooker; cook on low for 5 to 6 hours or on high for 3 to 4 hours. OR, until chicken shreds easily. Once shredded, toss it back in the slow cooker and stir. Add in crumbled bacon and serve.
HOW TO FREEZE CRACK CHICKEN
Let chicken cool down completely; then transfer to a large freezer bag or airtight container. Store in the freezer for up to 3 months.
When ready to serve, remove from freezer the night before and let thaw in the fridge overnight.
Reheat and serve.
Add cream cheese mixture to the Instant Pot.
Pour in the chicken broth.
Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.
Remove lid and transfer chicken to a cutting board to shred it.
Stir the shredded chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.
Top with previously prepared bacon, fresh parsley, and scallions.
Serve.
