This go-to dinner recipe combines the flavors of cheese, bacon, and ranch into an instant favorite. Crack Chicken is a quick and easy meal that easily pleases everyone. It’s also perfect if you’re in a pinch for time, plus, you can use FROZEN CHICKEN! This meal is also low carb and keto-friendly.
| Level: Intermediate | Total Time: 37-42 min Prep: 15 min Cook: 22 min (from fresh) or 27 min (from frozen) | Yield: 6 servings |
Ingredients
- 8 pieces thick-cut bacon, chopped into 1 inch pieces
- 2 pounds boneless chicken breast or 5-6 tenderloins (fresh or frozen)
- 1 cup chicken broth
- 1-ounce packet of ranch seasoning
- 16 ounces cream cheese, softened
- 3/4 cup shredded Mexican blend cheese
- 1/4 cup green onion, chopped (optional)
- rice, pasta, or cauliflower rice for serving (optional)
Cooking Directions
- Did Someone Say Bacon?
Crisp the chopped bacon pieces by using the sauté mode on the Instant Pot. Once you’ve achieved the desired crispness, turn off the pot and remove the cooked bacon from the Instant Pot and remove the excess grease.
- Mix It Up!
Place bacon back into the Instant Pot and add in the chicken, broth, and ranch seasoning. Stir until well mixed.
- Cook It Up!
Lock in the sealing lid and turn the vent close. Select the poultry mode and set the timer for 17 minutes for frozen chicken or 12 for fresh.
- And Release!
Allow the natural pressure release for 10 minutes and then turn open the vent to release the remaining steam.
- Get Shredded!
Remove all of the chicken from the Instant Pot and place it into a large bowl, something with enough room for shredding. Shred chicken using two forks.
- Say Cheese!
Return the now shredded chicken back into the Instant Pot and select the Sauté function and add in the cream cheese. Stir until the mixture is melted and well blended.
- Top It Off and Enjoy!
Top with the Mexican blend cheese (and optional green onion) and serve as-is for a keto-friendly low carb meal or if you don’t have to be carb-conscious, top over rice, or pasta.
