Start with heating up your Instant Pot and add diced bacon; cook for a couple minutes, or to a desired crispness. Remove bacon and set aside.
Heat some oil in the Instant Pot and brown your chicken breasts on all sides, for about 2 minutes per side. You don’t have to brown the chicken – it’s up to you – but I think it’s better if you do.
Add chicken broth to the Instant Pot, plus a block of cream cheese, and your ranch seasoning mix that includes; dried dill, dried chives, garlic powder, onion powder, salt, and pepper.
Cook on HIGH PRESSURE for 12 minutes, then do a quick release.
Remove chicken from the Instant Pot and shred it.
Stir the chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.
HOW TO MAKE CRACK CHICKEN IN YOUR CROCK POT OR SLOW COOKER:
Add the chicken, cream cheese, AND ranch seasoning to a slow cooker; cook on low for 5 to 6 hours or on high for 3 to 4 hours. OR, until chicken shreds easily. Once shredded, toss it back in the slow cooker and stir. Add in crumbled bacon and serve.
COOK’S NOTES: TIPS FOR PERFECT CHICKEN
IF the sauce is too thick, stir in a bit of water.
IF the sauce is too thin, make a slurry with cornstarch and a little cold water; mix until smooth. Stir the mixture into the hot liquid until it’s blended.
You can use a Ranch Seasoning packet if you want, but I suggest making it from scratch. The store-bought stuff has too much sodium.
WHAT DO YOU EAT CRACK CHICKEN WITH?
Crack chicken is basically a chicken filling meant to be used in sandwiches, but we can always go a step further and add crack chicken to:
Low Carb Flour Tortillas
You can also serve it as a dip for veggies.