Keto Crack Chicken
A creamy, cheesy, and easy-to-make dish featuring chicken cooked in an Instant Pot with ranch seasoning, cream cheese, and bacon, perfect for meal prep or a quick dinner.
Ingredients
Main Ingredients
- 2 to 2.5 pounds boneless skinless chicken breasts or thighs
- 8 ounces cream cheese, cut into chunks
- 1 cup chicken broth
- 1 to 2 tablespoons ranch seasoning mix Start smaller if yours is salty
- 1 to 1.5 cups shredded cheddar cheese
- 6 to 8 slices bacon, cooked and crumbled
- sliced green onions for topping Optional
Instructions
Preparation
- Pour the broth into the Instant Pot, then add the chicken in a single layer if you can. Sprinkle the ranch seasoning on top.
- Cook on High Pressure for 10 minutes for breasts (about 12 minutes if they’re thick) or 9 minutes for thighs. Let it naturally release pressure for 5 minutes, then do a quick release.
- Use two forks to shred the chicken right in the pot.
- Add cream cheese chunks and stir until melted. It thickens as it cools slightly.
- Stir in the cheddar, then fold in most of the crumbled bacon. Save a little bacon for topping.
- Taste and adjust seasoning, adding more ranch or broth if desired.
Notes
Store in an airtight container for up to 4 days. Reheat gently. Freeze in a freezer safe container for up to 2 months. Thaw overnight in the fridge before reheating.