Weight Watchers Crack Chicken

Making this Weight Watchers Crack Chicken is easier than ever thanks to the Instant Pot. You can make this lighter version for sandwiches, dips, and more!

This creamy, ranchy chicken is made with Greek yogurt instead of cream cheese, which lowers the fat content in the recipe. Instead of using ranch dressing or a ranch seasoning packet, this recipe uses homemade ranch sauce–cutting out a ton of extra sodium, fat, and preservatives.

Ingredients:

These ingredients will give you the lowest WW points. If you substitute any of the ingredients, please recalculate your points.

• Boneless skinless chicken breast or thighs: the WW points were calculated with breasts.
• Turkey bacon: If you’d rather use regular bacon, just make sure to recalculate the points.
• Fat free cottage cheese: If you’re concerned about sodium levels, you can rinse the cottage cheese before blending it.
• Fat free greek yogurt: Unflavored yogurt makes for a creamy base for this recipe.
• Homemade Ranch Spices
• Fat free Cheddar cheese

Instant Pot Crack Chicken

This recipe takes about 15 minutes to get into the pot. The time estimate is including the cook time and release time. This doesn’t include how long it takes your pot to come to pressure, since that changes depending on location and your pot.

1. Place the frozen chicken breasts in the bottom of the Instant Pot. Add 1 cup water or chicken broth, then lock the lid into place and turn the pressure valve to Sealing.
2. Cook on high pressure using the manual function for 12 minutes. When cooking time is finished, let the pressure release naturally. NPR (natural pressure release) is when you don’t touch the sealing valve of your pot when it’s done cooking–it will release the pressure naturally over the period of about 10 minutes. This prevents the chicken from drying out.
3. While the chicken is cooking, cook the turkey bacon in the oven according to the package. Cut into small cubes and set aside until ready to use.
4. Blend the cottage cheese, yogurt, garlic salt, 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.
5. Drain and shred the chicken. I love doing this with a hand mixer or stand mixer. You can also use two forks
6. Pour the dressing from the blender onto the chicken. Add the turkey bacon and cheddar cheese.
7. Mix well. You can turn the Instant Pot to sauté to help the melt the cheese if your chicken has cooled.

Serve this recipe 3 ways!

1. Follow the directions above to serve this as a dip with vegetables, crackers, or your favorite dip partners.
2. To make Stuffed Peppers:
   • Preheat the oven to 450 degrees if you’d like to eat these warm.
   • Cut 6 mini sweet peppers in half and remove the seeds.
   • Stuff crack chicken into the peppers and top with cheese and parsley (optional, but delicious!).
   • Bake for 10-15 minutes or until the cheese is melted and begins to crisp up.
3. To make a Salad for 2:
   • Chop 2 cups romaine lettuce, 1/2 cup cilantro, 1/2 cup carrots, 1/2 cup celery, 1/2 cup bell pepper, and 1 tomato.
   • Toss ingredients together and top with 1 1/2 cups of crack chicken (remember, for 2 salads). Add 2 tbsp cheddar cheese, optional.

Recipe Tips and Common Questions

• Double the sauce and use it for a dip–you won’t be sorry about that. The sauce is made from cottage cheese, greek yogurt, and spices.
• You can use thawed or frozen chicken in this recipe. The only difference is that frozen chicken in the Instant Pot takes a little longer to come to pressure.