Instant Pot Crack Chicken

Creamy ranch chicken, smoky bacon, and tons of cheese come together in this Instant Pot Crack Chicken recipe.  It is easy to make and cooks in just 15 minutes.

One bite and you’ll find out why this recipe is called Crack Chicken. It is made with crunchy bacon, gooey cheese, and creamy ranch flavors, yum!  Plus it is so addicting! I keep going back for just one more bite.  It is truly one of the best things you can do with boneless skinless chicken breasts.

It is perfect for weeknight dinners, or for watching for the big game. The instant pot makes the prep and clean-up a breeze! This recipe is also Keto and low-carb friendly.  I love how fast the Instant Pot cooks up boneless skinless breasts. Keep them on hand and cook for 10-15 minutes on high pressure in 1 cup of water or broth. I like to always have some on hand for a quick salad, or casserole.

Why I Love This Recipe

1. Easy and no prep: No chopping, or searing required. We’ll just add the ingredients to the Instant pot and let it do all the work.
2. Juicy Chicken: The cream cheese and mayonnaise make this chicken turn out moist every time.
3. Flavorful: Bacon and ranch make this dish anything but bland.

What Is Crack Chicken?

Crack chicken features shredded chicken with ranch seasoning, cream cheese, and bacon.  Its name comes from how addicting it is.

Ingredient Notes and Shopping Tips

• Cream Cheese: For best results use full-fat cream cheese.
• Chicken: I used chicken breasts. You could also use boneless skinless chicken thighs. You can even use frozen chicken. Just add 5 minutes to the cooking time. You may also notice it takes a bit longer to come to pressure. Grab your chicken breasts at the meat counter at your supermarket or butcher shop if possible. Most prepackaged meat will only have 3 vs.  the 4 breasts you need.
• Bacon: I like using Hormel Black Label microwave bacon. It cooks quickly in the microwave, and it comes with individual packages of 4 slices each.
• Broth: I like to use bouillon cubes so you don’t have to open a container of broth for just a half cup.
• Ranch Seasoning: Use homemade or storebought.

How To Make Crack Chicken In The Instant Pot

1. Fry Bacon: Fry bacon using the saute mode.  Cook until crisp, drain, and set aside.
2. Cook Chicken: Add cream cheese, chicken, broth, and ranch powder to the Instant Pot. Cook for 15 minutes on high pressure.  Then allow the pressure cooker to release pressure naturally for 5 minutes.
3. Shred Chicken: Shred chicken and whisk everything together. Mix in Mayonaise.
4. Garnish: Serve with cheese, bacon, and green onions. You can stir in the bacon/cheese before serving, or top individual servings with it if you’d prefer.

Slow Cooker Version

The crockpot is going to cook the chicken and sauce at the same time. Because of this, we need to use less liquid.

1. Prep: Place 4 chicken breasts in the bottom of the crockpot. Sprinkle with 1 envelope of ranch powder, and 8 ounces of cubed cream cheese.
2. Cook: Cook on low for 6-8 hours, or high for 3-4 hours.
3. Serve: Shred, and then stir in 1 cup of Mayonnaise.

How To Shred Chicken

There are a number of different ways to shred chicken.

1. Two Forks Method (Baking Beauty preferred): This is easy and uses something we all have in our kitchen: utensils! Use one fork to hold your chicken in place, and use the other to pull the meat apart.  I find this works best with warm vs. out fridge chicken.
2. Mixer: A hand (or stand) mixer also works great for shredding.  Just be sure to use the lowest speed, as we still want some texture.  It should only take a few minutes per breast. Not everyone owns a mixer, but this does make it go faster.
3. Food Processor: Pulsing chicken a few times in the food processor will give you perfect shreds in seconds. While this is the most expensive way, it may also be the quickest!
4. Your hands: Use your impeccably clean hands and go to town like a caveman! This gives you more control but also takes the longest.

How To Serve

1. Buns: Place inside sandwich or slider buns.
2. Tortillas: Roll up into a wrap, pinwheels, or put inside a quesadilla.
3. Serve over pasta or rice.
4. Low Carb Ideas: Serve over zucchini noodles, cauliflower rice, or inside lettuce wraps.

Leftovers

Storage: Store in the fridge for up to 3 days.

Freezing: Freeze for up to 3 months.  I love to freeze in individual freezer baggies so I can pull them out for a quick lunch, or easy supper. Thaw overnight in the fridge before enjoying.

Reheat: Reheat in a small kettle adding extra broth as needed.

Tips and Tricks

1. Lock the Lid: Always be sure to line up the Triangles on the left-hand side, and then turn the lid clockwise to lock it in place.
2. Steam is Normal: Don’t be alarmed if steam exits the pressure valve while the pot is coming up to pressure, this is normal.
3. Natural Release: Natural release means to let the pot sit for 5 minutes after the timer goes off before releasing the pressure valve. This will allow the chicken to continue cooking and produce less steam. Finally, I think this method leads to moister, juicier meats. Cool feature: Don’t worry about setting a timer, the Instant Pot will automatically begin to count up.
4. Texture: If the sauce is too thick, stir in chicken broth a little at a time. If it is too thin, stir in a small amount of cornstarch dissolved in water.
5. Keep Warm: I also like to serve it right out of the Instant Pot on the keep-warm function.
6. Food Safety: Chicken is done when the internal temperature reaches 165 degrees or more.

More Chicken Recipes I Love

Instant Pot Chicken and Dumplings Recipe

Potato Chip Chicken

Chicken Noodle Casserole

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Instant Pot Crack Chicken

Instant Pot Crack Chicken features creamy ranch chicken with smoky bacon and tons of cheese. This easy recipe cooks in 15 minutes!

5 from 13 votes

Print Pin Rate

Course: Main Dish

Cuisine: American

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6 Servings

Calories: 744kcal

Author: Krystle Smith

Ingredients

• ▢ 8 Slices Bacon Cooked Crisp
• ▢ 4 Boneless Skinless Chicken Breast
• ▢ ½ Cup Chicken Broth
• ▢ 1 Package Ranch Dressing Mix
• ▢ 8 Ounces Cream Cheese
• ▢ 1 Cup Mayonnaise
• ▢ 2 Cups Cheddar Cheese Shredded
• ▢ Green Onions For Garnish If Desired

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Instructions

• Place chicken and cream cheese into Instant Pot.
• Pour in chicken broth and sprinkle with ranch powder.
• Seal lid,and cook on manual mode (also called Pressure Cook) for 15 minutes.
• Allow pressure to release for 5 minutes naturally, and then do a quick release(Open the valve).
• Remove chicken from Instant Pot, and shred.
• Switch Instant Pot to saute mode. Whisk cream cheese, and mayonnaise until thickened.Add in shredded chicken, and stir until combined.
• Serve with shredded cheese, bacon, and green onions.
• We served ours in sandwiches, but it also tastes amazing over pasta or rice!

Notes

Ingredient Notes and Shopping Tips

• Cream Cheese: For best results use full-fat cream cheese. 
• Chicken: I used chicken breasts. You could also use boneless skinless chicken thighs. You can even use frozen chicken. Just add 5 minutes to the cooking time. You may also notice it takes a bit longer to come to pressure. 
• Bacon: I like using Hormel Black Label microwave bacon. It cooks quickly in the microwave, and it comes with individual packages of 4 slices each.
• Broth: I like to use bouillon cubes so you don't have to open a container of broth for just a half cup.

 

How To Serve

1. Buns: Place inside sandwich or slider buns. 
2. Tortillas: Roll up into a wrap, pinwheels, or put inside a quesadilla. 
3. Serve over pasta or rice. 
4. Low Carb Ideas: Serve over zucchini noodles, cauliflower rice, or inside lettuce wraps. 

Tips and Tricks

1. Natural Release: Natural release means to let the pot sit for 5 minutes after the timer goes off before releasing the pressure valve. This will allow the chicken to continue cooking and produce less steam. Finally, I think this method leads to moister, juicier meats. Cool feature: Don't worry about setting a timer, the Instant Pot will automatically begin to count up.
2. Texture: If the sauce is too thick, stir in chicken broth a little at a time. If it is too thin, stir in a small amount of cornstarch dissolved in water. 
3. Food Safety: Chicken is done when the internal temperature reaches 165 degrees or more.

Nutrition

Calories: 744kcal | Carbohydrates: 3g | Protein: 32g | Fat: 67g | Saturated Fat: 24g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 946mg | Potassium: 449mg | Sugar: 2g | Vitamin A: 943IU | Vitamin C: 2mg | Calcium: 318mg | Iron: 1mg

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