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Quick Notes: Crack Chicken is a slow cooker favorite. You can still just throw all this shit in your slow cooker and give it four hours if you would like. It still works just as well, but I’m digging the ease and speed of my Instant Pot so I set out to adapt this recipe pretty quickly after getting one. The recipe itself is a tale as old as time. I’m sure you can find it in every corner of the internet, so it’s not original to me.
Ingredients
- 1 1/2 lb chicken (I prefer tenderloins but breasts or even boneless thighs should work)
- 1 lb bacon, cooked and crumbled
- 1 block of cream cheese
- 1 ranch packet
- -optional
- Cheese for topping (measured with your heart)
- Sliced green onions
- Some type of bread to eat it on.
Instructions
- Plop your chicken into your instant pot with 1 cup of water or broth. Seal and manual cook for 6 minutes. If you threw it in there frozen, give it a five-minute natural release.Â
- Drain off the fluid and shred your chicken using your preferred shredding method (like an electric mixer. Please for the love of God save your fingers and don't use forks).
- If you removed your chicken from your instant pot, put it back along with your ranch packet, cream cheese, and bacon. Close the lid and set it to slow cook for about half an hour. All we're waiting for is the cream cheese to soften enough that we can mix it into the chicken, so check back in about ten minutes and go from there.
- Open the lid, mix everything together until incorporated.Â
- If you have decided you would like to top it with cheese (of course you fuckin do) sprinkle cheese over the top and close the lid for about another ten minutes until the cheese melts.Â
- Serve it on bread, a tortilla, or like... a lettuce wrap or something if you're doing that keto jam.Â
Looking for something a little more heart-healthy? Try this fucking phenomenal Chicken Salad Pita Pocket!Â
