This recipe for Keto Crack Chicken gives instructions for the Instant Pot, slow cooker or stove top. Instead of that infamous ranch packet, I use flavorful herbs and spices.
I have been so intrigued by this Crack Chicken recipe that has been floating around! What could be better than shredded chicken mixed with cream cheese, ranch dressing mix, cheddar cheese, and bacon?
I went a little rogue with my recipe and I am not using a ranch dressing mix packet. It’s not something I keep in my house but I do keep a slew of dried herbs and spices.
HOW TO MAKE KETO CRACK CHICKEN – STOVE TOP
So for this crack chicken recipe I used some delicious, flavorful spices and herbs to bring that ranch flavor we have come to know and love! We also use cream cheese, cheddar cheese, and bacon to make extra delicious!
For the stove top version of crack chicken, we first need to cook the chicken breast. The best way to do this is to poach them. Add your cold chicken breast to a pot of cold water. You want the water to just cover the chicken. Season the water generously with salt and bring the water to a boil, then reduce to low can let simmer for about 15 minutes. You want to cook the chicken on low until a meat thermometer reads 165F.
SLOW COOKER CRACK CHICKEN
To make this scrumptious crack chicken recipe in the slow cooker, you would add the chicken, half a cup of chicken broth, and all of the spices to the slow cooker. Cook on high for 3 hours, or low for 6 hours. When the chicken is finished, shred with 2 forks, then mix in the cream cheese, cheddar cheese and the crumbled bacon.
INSTANT POT CRACK CHICKEN
To make this simply delicious crack chicken in the Instant Pot, add half a cup of chicken broth, the chicken breast, and the spices to the instant pot. Set the pot to 8 minutes high pressure, followed by a 10 minute natural pressure release. Remove the chicken from the pot and all but 1/2 cup of the liquid. Return the chicken to the pot and shred with 2 forks. Stir in the cream cheese, cheddar cheese and the bacon.
CRACK CHICKEN DIP
To keep this low carb, you can just eat it with a spoon, on top of a salad, or you can eat it as a dip! I love it with veggie sticks like bell pepper, cucumber and carrots.
I love to eat this on a slice of 90 second bread, or on top of a bed of arugula. You could serve it as a dip with chips or with cauliflower rice for a complete meal.
Did you make this Crack Chicken Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Crack Chicken - Slow Cooker or Instant Pot
INGREDIENTS
- 2 Pounds Boneless Skinless Chicken Breast
- 1/2 Cup Chicken Broth
- 1 Tablespoon Dried Parsley
- 1 teaspoon Dried Dill
- 1 teaspoon Dried Chives
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon pepper
- 1 8 ounce package Cream Cheese, cut into smaller chunks
- 1 Cup Cheddar Cheese
- 8 Slices Bacon, cooked crispy and crumbled
EQUIPMENT
INSTRUCTIONS
Slow Cooker Crack Chicken
- Add the chicken, broth, and spices to the crock pot. Set on low for 6 hours or high for 3 hours. Shred the chicken with 2 forks when finished.
- Stir in the cream cheese, cheddar cheese, and the crumbled bacon.
Instant Pot Crack Chicken
- Add the 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 the chicken from the pot. Discard all of the liquid except 1/2 cup. Return the chicken back to the pot and shred with 2 forks.
- Mix in the cream cheese, cheddar cheese, and crumbled bacon. Serve
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
- Recipe yields 5 cups of crack chicken or 2 pounds 6 ounces. One serving would be 1 cup or 8.3 ounces
Lorie Freeman says
This is a keto staple for me…I add broccoli and have used store bought roasted chicken and it’s amazing!
Sam W says
This is sitting in my crockpot now, waiting for dinner time. Of course I had to sample it. It’s amazing. What a great dish to make and I love not using the ranch packets! Thanks for sharing!
Anne says
This is soooooo good. I started the Keto diet a week ago and I haven’t eaten bacon in forever so this tasted heavenly. A cup or one serving was plenty and I had a salad as well. I will be making this again for sure. And cooking the bacon in the oven worked perfectly. Thanks so much.
Paulette B says
Jennifer , I made your cracked chicken. It is one of my many favorites . Also the Cauliflower soup my family loves it too. I live in Florida, so we turn the air conditioning way down and eat your delicious soup.
Carol Scherer says
I have a question – Can you make yeast breads (in a bread maker) with almond or coconut flour?
jenniferbanz says
You cannot, unfortunately. Yeast needs gluten to rise
Jaime says
1/2 cup of liquid doesn’t seem like enough for the instant pot, is it? I was always told a minimum of 1.5 cups liquid in my 8qt. IP. Please help! I don’t want to ruin it.
jenniferbanz says
I have an 8 quart and 1/2 cup is plenty. The chicken releases a little of liquid
Jennifer C. says
Thank you for making low-carb a little easier for me with food that actually sounds amazing! Yuo Rokc!
Meagan Pallante says
I plan on making this tonight. In the video it looks like your chicken is frozen but it doesn’t say anything in the recipe. Any help would be appreciated
jenniferbanz says
The chicken was frozen ion the video but I wrote the recipe using thawed chicken
M. Carter says
Is your chicken thawed or frozen for each recipe?
jenniferbanz says
Thawed unless specified in the recipe
Nicole says
Yuuummmm this looks so good!!
Erin says
Delicious !!!! Made mine with chicken thighs 6 oz per serving instead of breast. Comes in around 531 calories… it’s worth every single one.
Lance says
Your macros or number of servings has to be off, 4oz of chicken breast alone has 35g of protein, you have 5 breasts that are at least 4oz (175g total). At 6 servings that is a minimum of 29g of protein, that doesn’t take into consideration the other ingredients. Just at a glance, it looks like this is closer to 10 servings. Regardless, this is an awesome recipe. . Thank you.
Elise J says
OMG how have I gone my whole life without this dish!?! This is my second day on a keto diet and lady you just made it super easy to love this new lifestyle. TY, TY, TY! Btw served it over cauliflower rice. *bliss*
jenniferbanz says
Thank you for making my day!
Lisa says
Hi, how much is in one serving?
Carol says
I would also like to know how much is one serving. Thanks.
Emily says
Curious of what type of bread you put the chicken on in the YouTube video?
jenniferbanz says
That is my 90 second bread! I cooked it in a round ramekin https://jenniferbanz.com/90-second-microwave-bread
Kathie Camara says
I just made this using boneless skinless chicken thighs. It is amazing! Hubby says to put a BIG STAR next to this recipe page.
Morgan Allen says
Cannot wait to try, just found your page and im obsessed! Def subscribed
Instant pot question. I noticed you didnt ppace chicken on the trivet? No BURN notice? Im new to instant pot and thought you had to use trivet every time? Thanks
jenniferbanz says
You shouldn’t get a burn notice if there is enough liquid in the pot and there isn’t any browned bits on the bottom of the pot.
Alison says
The whole family liked it! That is no small feat. Thanks.
Heather says
Did you mean steam? I’m not clear on things I’m new to instant pot
Amy Grabowski says
This is sitting in my crockpot now, waiting for dinner time. Of course I had to sample it. It’s amazing. What a great dish to make and I love not using the ranch packets! Thanks for sharing!
Hannah says
How many pounds of chicken do you use? 5 breasts can vary greatly in weight.
Marsha says
This looks and sounds absolutely amazing! Gotta try this soon!
jenniferbanz says
Thank you!
Ashley F says
This is SO crazy delicious — the whole family loves it!
jenniferbanz says
Thank you for the review!
Linda Tucker says
I could not find how many carbs and fat grams were in a serving in this recipe. Plus protein.
jenniferbanz says
I will update the post.