Description
This recipe for crack chicken gives instructions for the Instant Pot or the slow cooker. Instead of that infamous ranch packet, I use flavorful herbs and spices.
Ingredients
- 5 Boneless Skinless Chicken Breast
- ½ cups Chicken Broth
- 1 Tablespoon Dried Parsley
- 1 teaspoon Dried Dill
- 1 teaspoon Dried Chives
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoons Kosher Salt
- ¼ teaspoons Pepper
- 8 ounces, weight Cream Cheese, Cut Into Small Chunks
- 1 cup Cheddar Cheese
- 8 slices Bacon, Cooked Crispy And Crumbled
Preparation
For the slow cooker:
Add chicken, broth, and spices to the crockpot. Set on low for 6 hours or high for 3 hours. Shred chicken with 2 forks when finished.
Stir in cream cheese, cheddar cheese, and crumbled bacon.
For the Instant Pot:
Add chicken, broth, and spices to the Instant pot. Close the lid, set to sealing, and set the timer to 8 minutes high pressure, followed by a 10-minute natural pressure release.
Remove chicken from pot. Discard all of the liquid except 1/2 cup. Return chicken to pot and shred with 2 forks.
Mix in cream cheese, cheddar cheese, and crumbled bacon.
Nutrition per serving: 282 calories, 23g fat, 3g carbs, 17g protein
