Description
Succulent crack chicken delights with its irresistible blend of creamy ranch, tender chicken, and crispy bacon. Comfort cuisine reaches new heights, promising a memorable meal that will satisfy and comfort hungry diners.
Ingredients
Scale
- 4 – 5 boneless, skinless chicken breasts (1.5 – 2 lbs or 680 – 907 g)
- 16 oz (454 g) cream cheese, softened
- 1 cup (240 ml) shredded cheddar cheese
- 8 slices cooked bacon, crumbled
- 1 oz (28 g) packet ranch seasoning mix
- 1/2 cup (120 ml) chicken broth (optional)
- 1/4 cup (60 ml) chopped green onions (optional garnish)
- Salt to taste
- Pepper to taste
- Garlic powder (optional)
- Onion powder (optional)
- Paprika (optional)
Instructions
- Select chicken and season thoroughly with salt, pepper, and optional spices to enhance flavor profile.
- For slow cooker method, place seasoned chicken inside and layer cream cheese on top, generously sprinkling ranch seasoning.
- Cook chicken on low temperature for 6-8 hours or high temperature for 4 hours until tender and fully cooked.
- Carefully shred chicken using two forks, ensuring even texture throughout the mixture.
- Incorporate cheddar cheese and crispy bacon pieces into shredded chicken, allowing cheese to melt completely.
- For instant pot technique, add chicken broth to prevent sticking and enhance moisture.
- Pressure cook chicken at high setting for 12 minutes, maintaining internal temperature for safe consumption.
- After shredding, blend cream cheese and ranch seasoning until smooth and well-integrated.
- For stovetop preparation, sauté chicken in skillet over medium heat until golden and cooked through.
- Reduce cooking temperature, then gently fold cream cheese and ranch seasoning into chicken.
- Garnish final dish with freshly chopped green onions for added brightness and crisp flavor.
- Serve immediately while ingredients remain warm and cheese maintains creamy consistency.
Notes
- Customize spice levels by adjusting ranch seasoning for personal heat preferences.
- Opt for low-fat cream cheese and turkey bacon to create a lighter version of the dish.
- Transform into a keto-friendly meal by serving over cauliflower rice instead of traditional sides.
- Store in airtight containers for up to 4 days in the refrigerator, making quick lunches and dinners a breeze.
- Prep Time: 10 minutes
- Cook Time: 8 hours (slow cooker), or 12 minutes (instant pot), or 20 minutes (stovetop)
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 425 kcal
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 125 mg