I’ll be honest—the first time someone told me about “crack chicken,” I had no idea what they were talking about. But once I tried it at a friend’s potluck, I completely understood the name. It’s one of those recipes that people can’t stop eating, and they always come back for seconds (and thirds).
The thing about crack chicken is that it’s loaded with all the good stuff: bacon, cheese, ranch seasoning, and cream cheese. It’s rich, it’s creamy, and it’s seriously addictive. The best part? Making it in the Instant Pot means you can have this crowd-pleaser ready in less than an hour, with barely any effort. No standing over the stove, no complicated steps—just throw everything in and let the pressure cooker do its thing.
Why You’ll Love This Crack Chicken
- Ready in under 45 minutes – Thanks to the Instant Pot, you can have this creamy, comforting chicken on the table in less time than it takes to order takeout.
- Minimal ingredients – With just a handful of pantry staples and ingredients you probably already have, this recipe comes together without a special trip to the store.
- Seriously addictive flavor – The combination of bacon, ranch, and cheese creates such a crave-worthy dish that you’ll understand why it’s called ‘crack’ chicken—it’s that good.
- Perfect for meal prep – Make a batch on Sunday and use it throughout the week in wraps, over rice, or stuffed in baked potatoes for easy lunches and dinners.
- Low-carb friendly – This protein-packed recipe fits perfectly into keto and low-carb meal plans without sacrificing any of the rich, satisfying taste.
What Kind of Chicken Should I Use?
For this Instant Pot crack chicken, boneless, skinless chicken breasts are your best bet since they cook evenly and shred easily. That said, chicken thighs will also work great if that’s what you have on hand – they’re a bit more forgiving and tend to stay moist even if you accidentally overcook them a little. Fresh or frozen chicken both work fine in the Instant Pot, though frozen will add about 5-10 minutes to your cooking time. If you’re using frozen chicken, just make sure the pieces aren’t stuck together in one big clump so they cook through evenly.
Options for Substitutions
This recipe is pretty forgiving and works well with a few simple swaps:
- Chicken breasts: Chicken thighs are a great substitute here and actually stay more tender during pressure cooking. You can also use rotisserie chicken – just shred it and add it at the end with the cheese to warm through.
- Bacon: Turkey bacon works if you’re looking for a lighter option, or you can use pre-cooked bacon bits to save time. Just reduce the amount to about 1/2 cup since they’re more concentrated in flavor.
- Ranch mix: Make your own by mixing 2 tablespoons dried parsley, 1 teaspoon each of garlic powder, onion powder, and dried dill. It tastes just as good without the preservatives.
- Mayonnaise: Greek yogurt or sour cream can replace some or all of the mayo if you want to lighten things up. Start with half mayo and half yogurt to keep the creamy texture.
- Cream cheese: Neufchatel cheese (the lighter version) works fine, or you can use an additional 1/2 cup of sour cream instead, though the texture will be slightly thinner.
- Cheddar cheese: Feel free to use whatever melting cheese you have – Monterey Jack, Colby, or a Mexican blend all work well. Just avoid pre-shredded cheese if possible, as it doesn’t melt as smoothly.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with Instant Pot crack chicken is not cutting the chicken breasts into smaller, even pieces before cooking, which can lead to uneven cooking and some pieces being overdone while others are undercooked.
Another common error is trying to mix the cream cheese immediately after opening the lid – give it a minute to cool slightly and use a whisk or hand mixer to break it down smoothly instead of leaving chunks throughout your dish.
Don’t skip the natural pressure release for at least 5 minutes, as a full quick release can make the chicken tough and stringy instead of tender and easy to shred.
Finally, resist the urge to add the mayo while the mixture is still piping hot, as high heat can cause it to separate and create an oily texture – let things cool for a couple minutes first for a creamy, smooth result.
What to Serve With Crack Chicken?
This rich and creamy chicken is perfect served over fluffy white rice or mashed potatoes, which soak up all that amazing sauce. I also love piling it onto toasted sandwich rolls or slider buns for an easy dinner that everyone goes crazy for. If you want to keep things on the lighter side, try serving it over a baked potato or alongside some roasted broccoli or green beans. You can even stuff it into flour tortillas with some lettuce and tomatoes for a fun taco night twist.
Storage Instructions
Store: Keep your leftover crack chicken in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day once all the flavors have had time to meld together. I like to reheat it and stuff it into a baked potato or wrap it up in a low-carb tortilla for an easy lunch.
Freeze: This freezes pretty well for up to 2 months, though the texture of the cream cheese might change slightly when thawed. Let it cool completely first, then portion it out into freezer bags or containers. Just know that you might need to stir it well when reheating to bring everything back together.
Reheat: Warm it up in the microwave in 30-second intervals, stirring between each one until it’s heated through. You can also reheat it on the stovetop over low heat, adding a splash of chicken broth if it seems too thick. Either way works great!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
| Servings | 8 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3100-3400
- Protein: 200-220 g
- Fat: 240-260 g
- Carbohydrates: 20-30 g
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Ingredients
For the main dish:
- 4 chicken breasts (about 1.5 lbs total, boneless and skinless)
- 3/4 cup chicken broth
- 8 oz cream cheese (softened to room temperature)
- 1 package ranch seasoning mix
- 1/2 teaspoon garlic powder
- 1 1/4 cups mayonnaise (I prefer Hellmann’s mayonnaise)
- 2 cups shredded cheddar cheese
For toppings (optional):
- 8 slices bacon (cooked until crispy and crumbled)
- green onions (sliced)
Step 1: Prepare Ingredients and Cook Chicken
- 8 slices bacon
- 8 oz cream cheese
- 4 chicken breasts
- 3/4 cup chicken broth
- 1 package ranch seasoning mix
- 1/2 teaspoon garlic powder
Cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes, then crumble and set aside.
While the bacon cooks, soften the cream cheese to room temperature by leaving it on the counter for 15-20 minutes—this ensures it will blend smoothly later.
Place the chicken breasts directly into the Instant Pot insert, then pour the chicken broth over them.
Sprinkle the ranch seasoning mix and garlic powder evenly over the chicken.
Lock the lid, set to manual/pressure cook mode on high for 15 minutes.
Step 2: Release Pressure and Shred Chicken
- cooked chicken from Step 1
When the cooking time is complete, allow the pressure to naturally release for 5 minutes, then carefully quick-release any remaining pressure by opening the valve.
Remove the chicken breasts from the pot using tongs and transfer to a cutting board or bowl.
Using two forks, shred the chicken into bite-sized pieces.
I like to leave some larger pieces for texture rather than shredding everything into tiny strands.
Step 3: Create the Creamy Ranch Sauce
- cream cheese from Step 1 cooking liquid
- 1 1/4 cups mayonnaise
Set the Instant Pot to sauté mode on medium heat.
The cream cheese from the broth mixture should have softened significantly from the hot liquid.
Add the mayonnaise to the pot and whisk continuously until the cream cheese and mayo combine into a smooth, thick sauce, about 2-3 minutes.
This creates the signature creamy base that makes this dish so addictive.
Step 4: Combine Chicken and Finish the Dish
- shredded chicken from Step 2
- creamy sauce from Step 3
- 2 cups shredded cheddar cheese
- crumbled bacon from Step 1
Add the shredded chicken from Step 2 back into the pot with the creamy sauce and stir until fully coated.
Cook for 1-2 minutes to heat through, then turn off the pot.
Stir in the cheddar cheese until melted and combined, then fold in most of the crumbled bacon, reserving some for garnish.
I prefer to add the bacon pieces at the end rather than cooking them into the sauce so they stay crispy.
Step 5: Serve and Garnish
- finished crack chicken mixture from Step 4
- reserved bacon
- green onions
Transfer the crack chicken to a serving dish or individual bowls.
Top with remaining crumbled bacon and fresh sliced green onions for color and freshness.
Serve immediately while warm.
This dish works wonderfully as a dip with crackers, served over rice, spooned onto baked potatoes, or enjoyed on its own.
Easy Instant Pot Crack Chicken
Ingredients
For the main dish::
- 4 chicken breasts (about 1.5 lbs total, boneless and skinless)
- 3/4 cup chicken broth
- 8 oz cream cheese (softened to room temperature)
- 1 package ranch seasoning mix
- 1/2 teaspoon garlic powder
- 1 1/4 cups mayonnaise (I prefer Hellmann's mayonnaise)
- 2 cups shredded cheddar cheese
For toppings (optional):
- 8 slices bacon (cooked until crispy and crumbled)
- green onions (sliced)
Instructions
- Cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes, then crumble and set aside. While the bacon cooks, soften the cream cheese to room temperature by leaving it on the counter for 15-20 minutes—this ensures it will blend smoothly later. Place the chicken breasts directly into the Instant Pot insert, then pour the chicken broth over them. Sprinkle the ranch seasoning mix and garlic powder evenly over the chicken. Lock the lid, set to manual/pressure cook mode on high for 15 minutes.
- When the cooking time is complete, allow the pressure to naturally release for 5 minutes, then carefully quick-release any remaining pressure by opening the valve. Remove the chicken breasts from the pot using tongs and transfer to a cutting board or bowl. Using two forks, shred the chicken into bite-sized pieces. I like to leave some larger pieces for texture rather than shredding everything into tiny strands.
- Set the Instant Pot to sauté mode on medium heat. The cream cheese from the broth mixture should have softened significantly from the hot liquid. Add the mayonnaise to the pot and whisk continuously until the cream cheese and mayo combine into a smooth, thick sauce, about 2-3 minutes. This creates the signature creamy base that makes this dish so addictive.
- Add the shredded chicken from Step 2 back into the pot with the creamy sauce and stir until fully coated. Cook for 1-2 minutes to heat through, then turn off the pot. Stir in the cheddar cheese until melted and combined, then fold in most of the crumbled bacon, reserving some for garnish. I prefer to add the bacon pieces at the end rather than cooking them into the sauce so they stay crispy.
- Transfer the crack chicken to a serving dish or individual bowls. Top with remaining crumbled bacon and fresh sliced green onions for color and freshness. Serve immediately while warm. This dish works wonderfully as a dip with crackers, served over rice, spooned onto baked potatoes, or enjoyed on its own.
