Healthy Crack Chicken Recipe | Instant Pot Crack Chicken

Healthy Crack Chicken Recipe | Instant Pot Crack Chicken

Classic Crack Chicken is delicious but, it’s unhealthy. I created this healthy version for those of us trying to stick to a “cleaner” way of eating, but don’t want to give up great taste.

The Instant Pot is my go-to choice for cooking this dish. For those that want to make it in the slow cooker, other pressure cooker, or on the oven, I’ve got you covered. I’ve included multiple variations on how to cook this recipe below.

Ingredients:

• 1 lb chicken breast frozen or thawed, you can also use boneless skinless thighs
• 4 slices turkey bacon cooked and diced
• 1/4 cup cheddar cheese optional, but included in nutrition facts
• 3/4 cup cottage cheese
• 1/4 cup Greek yogurt unflavored
• 1 tsp garlic
• 1 tsp onion powder
• 1/2 tsp pepper
• 1/2 tsp parsley
• 1 tsp fresh dill (1/2 tsp dried)

Instructions

Crockpot Directions:

• There are two ways to make this recipe in the slow cooker. The first is to cook the chicken on high heat for 4 hours, then drain and shred the chicken. The second is to cook the chicken on the stove, drain and shred, and add it to the slow cooker. Choose the chicken cooking method that works best for you.
• Mix the cottage cheese, yogurt, garlic, onion powder, pepper, parsley, and dill together in a blender. Mix well until you have a ranch like dressing. Set aside until ready to use.
• Add the blended sauce, cooked turkey bacon, and cheddar cheese over the chicken. Mix well. Cook the dip on low heat for 1.5 hours.

Stovetop Directions:

• Bake or boil chicken, cook turkey bacon in stove at 400 degrees for approximately 25 minutes.
• Shred chicken and cube bacon.
• Mix the cottage cheese, yogurt, garlic, onion powder, pepper, parsley, and dill together in a blender. Mix well until you have a ranch like dressing. Set aside until ready to use.
• Pour the dressing from the blender, turkey bacon, and cheddar cheese over the chicken. Mix well. Melt it all together by placing on the stovetop for a few minutes.

Instant Pot Instructions:

• Place the frozen chicken in the bottom of the Instant Pot. Add 1 cup water, then lock the lid into place and turn the pressure valve to seal.
• Cook on high pressure using the manual function for 12 minutes. When done let the pressure release naturally. This will prevent the chicken from drying out.
• While the chicken is cooking cook the turkey bacon in the oven according to the package. Cut into cubes and set aside until ready to use.
• Mix the cottage cheese, yogurt, garlic, onion powder, pepper, parsley, and dill together in a blender. Mix well until you have a ranch like dressing. Set aside until ready to use.
• Drain and shred the chicken. Pour the dressing from the blender, turkey bacon, and cheddar cheese over the chicken. Mix well.
• You can turn the Instant Pot to sauté to help the melt the cheese if your chicken has cooled.

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