This chicken crack recipe has instructions for the Instant Pot or slow cooker. Instead of that infamous ranch packet, I use savory herbs and spices.
Preparation:
Cook:
Level: Easy
Serves: 6
Ingredients
- 5 Boneless skinless chicken breast
- ½ cups Chicken broth
- 1 tbsp Dried parsley
- 1 teaspoon Dried dill
- 1 teaspoon Dried chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Kosher salt
- ¼ teaspoons Pepper
- 8 ounces, weight Cream cheese, cut into small pieces
- 1 cup cheddar cheese
- 8 slices Crispy and Crumbled Cooked Bacon
Preparation
For the slow cooker:
Add the chicken, broth and spices to the slow cooker. Set low heat for 6 hours or high heat for 3 hours. Shred chicken with 2 forks when done.
Stir in cream cheese, cheddar cheese and crumbled bacon.
For the Instant Pot:
Add the chicken, broth and spices to the Instant Pot. Close the lid, set to sealing and set the timer for 8 minutes of high pressure, followed by a 10 minute natural pressure release.
Remove the chicken from the pot. Discard all liquid except 1/2 cup. Return chicken to pot and shred with 2 forks.
Stir in cream cheese, cheddar cheese and crumbled bacon.
Nutrition per serving: 282 calories, 23g fat, 3g carbs, 17g protein
