Instant Pot Crack Chicken is shredded chicken, salty bacon, and ranch seasonings with cream cheese and cheddar that brings all your favorite flavors together in one delicious dish that is truly addicting. Plus, it’s a Keto-Friendly Recipe. What more could one ask for?
This Instant Pot recipe is one of the most popular recipes on my blog to date, and for good reason. Creamy, cheesy, salty bacon, ranch, and tender chicken all in one dish!
We love crack chicken so much that I have made it in various ways. If you are like me and want to branch out to more recipe ideas, here are our tried and true. If you love this Chicken recipe, you will also love these recipes:
What is Crack Chicken?
The biggest question is what is crack chicken. Well, crack chicken is a name for some of the most addictive flavors Chicken, Bacon and Ranch. The flavors work together to mean it is almost as addictive as crack. It is kind of a running joke.
Ingredients Needed For this instant pot chicken recipe
- Boneless Chicken Breast or chicken thighs
- Ranch Seasonings Or Homemade Ranch Seasonings
- Cream Cheese, any brand
- Cheddar Cheese melts best if you shred the cheese yourself.
- Bacon Cooked bacon strips.
- Green onions optional
Step by Step Directions for Crack Chicken
Place chicken and cubed cream cheese in the instant pot.
Sprinkle the packet of ranch seasoning over the top of the chicken breast and add half a cup of water.
Pressure Cook Chicken on manual high pressure for 15 minutes and do a quick release.
Remove Chicken and Shred with two forks or with a mixer. Keep your instant pot on saute.
Add Chicken Back to the pressure cooker and stir.
A very important step! Add Bacon this gives the crack chicken a very good flavor.
Add Cheddar Cheese and stir.
Stir chicken, bacon, and ranch, and serve.
Tips and Tricks for Instant Pot Crack Chicken Recipe
- You can use frozen or thawed chicken for this recipe.
- If you use frozen chicken, you can eliminate the water.
- Use a standard mixer to shred chicken faster.
Frequently Asked Questions
Just allow your instant pot crack chicken to cool down a bit and place in a freezer bag or airtight container, and then freeze for up to three months.
Yes! You can use instant pot frozen chicken in the Instant Pot. You will find it is the same cook time it will just take it a bit longer to come to pressure.
This is one of the biggest selling points of an Instant Pot is that you can make a chicken from frozen. Cooking frozen meat easily and quickly, so people who forget to sit out that frozen meat can still enjoy a home-cooked meal.
To reheat just allow your crack chicken to sit in the fridge overnight to thaw, and then toss in a pan and heat it up on the stove. You can always add some more cheese, and fresh bacon crumbles to the top if you would like!
Yes, It Is Keto friendly and on weight watcher’s diets. I have been dieting, so I like to make Keto and low-carb recipes like crack chicken and put it over some zucchini noodles. You can also use it as a dip, with chips, or even put it on bread and over pasta. This recipe has so many options.
Yes, you can make Homemade Ranch Seasonings instead of a ranch packet if you like.
No, It does not come out as good using the creamy dressing.
- 6-8 slices cooked bacon
- 2 pounds boneless chicken breast
- 1 packet ranch seasoning
- 8 oz cream cheese
- 1/2 cup water
- 1 cup cheddar cheese
- Place chicken and cream cheese in the instant pot.
- Sprinkle the packet of ranch seasoning over the top.
- Add half a cup of water.
- Place your instant pot on Manual high pressure for 15 minutes.
- Do a quick release.
- Remove chicken only and shred. (I used my kitchen aid to shred my chicken.)
- Keep your IP on saute.
- Add chicken back in.
- Add cheese and stir.
- Stir in bacon and enjoy.
- Directions for the slow cooker: Place chicken cream cheese and ranch seasonings in the crockpot and cook on low for 6 hours. Remove chicken and shred. Place back in the pot
- and stir in bacon. Bacon and enjoy.
This recipe can also be done in the slow cooker
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 61mgSodium: 298mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 18g