Instant Pot Crack Chicken

            I should probably post a huge warning sign on the top of this recipe. This is soooo good, it is unreal! It is all made in one pot, it is super easy, Keto friendly, super tasty and economical. Crack Chicken, a new favorite. There are not enough days in the year for me to eat all my favorites.

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The Crack Chicken will come out creamy, low carb and is a hearty meal. This is a meal that is so addicting it should be illegal. Tender chicken, salty bacon, cheesy food….Count me in!

What exactly is Crack Chicken? It is simply a meal that is so tasty, ebay to make that as a running joke someone coined the term Crack, since it is addicting as Crack Cocaine.

But this is the PERFECT Addiction.

Frequently Asked Questions:

            Can I use frozen chicken for this recipe?

One of the awesome deals with an Instant Pot is that you can cook frozen chicken in it. It takes very little time. The Instant Pot is a savior for the many people who forget to thaw their meat out for dinner that day.

            Can I freeze Crack chicken?

Sure! Just be sure to cool it down completely and then put it in air tight containers or into freezer bags and then into the freezer. You can keep it in the freezer for 3 months.

            Can I store this in the Refrigerator?

It can be kept in the refrigerator for 3 to 4 days. Make sure it is cooled down completely and then wrap in plastic wrap, aluminum foil or in an airtight container.

What do you need to make Instant Pot Crack Chicken

            1 pound boneless Chicken breasts, remove skin

            4 slices of bacon, sliced up

            ½ tsp garlic powder

            ½ tsp paprika

            Salt and Pepper to taste          

Cream:

            1 cup low sodium chicken broth

            8 ounces cream cheese, softened

            ½ tsp garlic powder

            ½ tsp dill weed dried

            ½ chives, dried

            ½ tsp onion powder

Garnish:

            Fresh Parsley

            Chopped Green onions

How to make Instant Pot Crack Chicken

FIRST STEP:

Push the Saute setting on the Instant Pot and allow it to warm up

Add your diced onion and cook for 2 minutes

SECOND STEP:

Heat the olive oil in the Instant Pot

Season the chicken with salt and pepper, garlic powder and the paprika

a)

b)

c)

d)

THIRD STEP:

Add the chicken breasts to the instant pot and let them cook for two minutes each side

a)

b)

While the chicken is cooking, put the cream cheese into a mixing bowl and add the garlic powder, onion powder, dill weed, salt, pepper and chives.

a)

b)

Mix to thoroughly combine

FOURTH STEP:

Press the cancel button on the Instant Pot, it will stop the saute cycle

Add the cream cheese mixture to the instant pot

FIFTH STEP:

Add the chicken broth

Turn the pot on Manual High pressure for 12 minutes

FIRST STEP:

Do a quick release

Remove the lid, place chicken breasts on a cutting board

SIXTH STEP:

Shred all the chicken

Add the chicken back to the pot, place the lid on, leave it powered off.

SEVENTH STEP:

Let sit in Instant Pot for 5 minutes to thicken the sauce

Scoop into a serving dish, top with crumbled bacon, scallions and parsley

Serve & Enjoy!

Instant Pot Crack Chicken

Instant Pot Crack Chicken

Yield: 10
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 1 pound boneless Chicken breasts, remove skin
  •             4 slices of bacon, sliced up
  •             ½ tsp garlic powder
  •             ½ tsp paprika
  •             Salt and Pepper to taste          
  • Cream:
  •             1 cup low sodium chicken broth
  •             8 ounces cream cheese, softened
  •             ½ tsp garlic powder
  •             ½ tsp dill weed dried
  •             ½ chives, dried
  •             ½ tsp onion powder
  • Garnish:
  •             Fresh Parsley
  •             Chopped Green onions

Instructions

FIRST STEP:

Push the Saute setting on the Instant Pot and allow it to warm up

Add your diced onion and cook for 2 minutes

SECOND STEP:

Heat the olive oil in the Instant Pot

Season the chicken with salt and pepper, garlic powder and the paprika

THIRD STEP:

Add the chicken breasts to the instant pot and let them cook for two minutes each side

While the chicken is cooking, put the cream cheese into a mixing bowl and add the garlic powder, onion powder, dill weed, salt, pepper and chives.

Mix to thoroughly combine

FOURTH STEP:

Press the cancel button on the Instant Pot, it will stop the saute cycle

Add the cream cheese mixture to the instant pot

FIFTH STEP:

Add the chicken broth

Turn the pot on Manual High pressure for 12 minutes

FIRST STEP:

Do a quick release

Remove the lid, place chicken breasts on a cutting board

SIXTH STEP:

Shred all the chicken

Add the chicken back to the pot, place the lid on, leave it powered off.

SEVENTH STEP:

Let sit in Instant Pot for 5 minutes to thicken the sauce

Scoop into a serving dish, top with crumbled bacon, scallions and parsley

Serve & Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gCholesterol: 160mgSodium: 30mgCarbohydrates: 140gSugar: 24gProtein: 10g