Crack Chicken Recipe (Slow Cooker, Instant Pot, or Stove)
Creamy, cheesy, and loaded with bacon, this crack chicken recipe is an easy dinner you can make in the slow cooker, Instant Pot, or on the stove. It’s made with simple ingredients and a blend of herbs and spices instead of a seasoning packet, making it perfect for a meal you can keep on repeat.
Servings: 8
Calories: 322
Ingredients
- 2 Pounds Boneless Skinless Chicken Breast
- ½ Cup Chicken Broth
- 1 Tablespoon Dried Parsley
- 1 teaspoon Dried Dill
- 1 teaspoon Dried Chives
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Kosher salt
- ¼ teaspoon pepper
- 1 8 ounce package Cream Cheese, cut into smaller chunks
- 1 Cup Shredded Cheddar Cheese
- 8 Slices Bacon, cooked crispy and crumbled
- sliced green onions for garnish (optional)
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.
- Remove the chicken from the pot to a large bowl and shred with 2 forks. Combine the cheeses with the chicken and use a ladle to add some broth to the chicken and cheese mixture to loosen it a bit. Finally, stir in the 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. Release the rest of the pressure and remove the lid.
- Remove the chicken from the pot to a large bowl and shred with 2 forks. Combine the cheeses with the chicken and use a ladle to add some broth to the chicken and cheese mixture to loosen it a bit. Finally, stir in the bacon.
Stove Top Crack Chicken
- Add the chicken, broth and spices to a large sauce pan over high heat. Bring to a boil, then reduce to a simmer and cover with a lid. Let simmer for 20 minutes, or until the internal temperature of the chicken is 165F using a probe thermometer.
- Remove the chicken from the pot to a large bowl and shred with 2 forks. Combine the cheeses with the chicken and use a ladle to add some broth to the chicken and cheese mixture to loosen it a bit. Finally, stir in the bacon.
Video
Notes
- Recipe yields 5 cups of crack chicken or 2 pounds 6 ounces. One serving would be approximately ⅔rds of a cup. For the most accurate measure, measure out your yield and divide by 8.
- You can use chicken thighs instead of chicken breast for a more tender and flavorful result.
- Add the cream cheese and cheddar while the chicken is hot so everything melts smoothly.
- Use a little of the cooking liquid to loosen the mixture if it gets too thick.
- Cook the bacon separately and stir it in at the end to keep it crispy.
- Taste and adjust the seasoning if needed since this recipe uses herbs and spices instead of a seasoning packet.
Nutrition
Calories: 322 | Carbohydrates: 1g | Protein: 34g | Fat: 20g | Fiber: 0g