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This Weight Watchers Crack Chicken is a lighter, protein-packed version of the popular comfort food favorite. It’s creamy, flavorful, and easy to make in the Instant Pot or on the stovetop — perfect for busy weeknights or meal prep.
If you’re following the WW plan, you’ll love how simple and satisfying this recipe is. For more easy and healthy options, check out my Weight Watchers Buffalo Chicken Wings, Weight Watchers Orange Chicken, and Weight Watchers Chicken Salad — all delicious, low-point meals you can enjoy any day of the week.
Why I Love WW Crack Chicken
I love this Weight Watchers Crack Chicken because it’s the perfect blend of comfort and balance. It has that rich, creamy, ranch-style flavor you crave—without all the extra fat and sodium that usually come with it. By swapping cream cheese for Greek yogurt, this recipe stays light and protein-packed, and using homemade ranch seasoning instead of a store-bought packet means no unnecessary preservatives or additives. It’s a satisfying, feel-good meal I can enjoy any day of the week.
Enjoy!
– Becca
Ingredients in WW Crack Chicken
See the recipe card for full information on ingredients and quantities.
- Turkey bacon: A lighter alternative to traditional bacon that still adds a savory, smoky flavor without the extra fat and calories.
- Greek yogurt: A creamy, protein-packed swap for cream cheese that keeps this rich and satisfying. Once blended with cottage cheese, it loses the tart flavor you might expect from yogurt.
- Cottage cheese: Adds extra creaminess and protein without the heavy fats found in traditional versions. When blended with Greek yogurt, it becomes smooth and mild—no chunks or cottage cheese flavor here, just deliciously creamy sauce.
How to Make Instant Pot WW Crack Chicken
Step 1: Place the thawed or frozen chicken in the bottom of the Instant Pot.
Step 2: Add 1 cup water, then lock the lid into place and turn the pressure valve to seal.
If your chicken is frozen, make sure it isn’t stuck together–it could cause the chicken to stay raw in the middle.
Step 3: Cook on high pressure using the Manual or Pressure Cook function for 12 minutes.
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.
Step 4: Mix the cottage cheese, yogurt, garlic powder, onion powder, pepper, parsley, and dill together in a blender or food processor. Mix well until you have a ranch-like dressing. Set aside until ready to use.
Step 5: When the cooking cycle is done, let the pressure naturally release–this means don’t touch the release valve yet. Using an Instant Pot quick release on chicken will cause it to dry out.
Remove the chicken from the pot and shred it. Empty the liquid from your pot, then add the shredded chicken back to your pot.
Step 6: Pour the dressing/sauce from the blender, turkey bacon, and cheddar cheese over the chicken. Do this slowly, as you might decide that you’ve added enough sauce before it’s empty–if this happens, save that sauce! It’s a delicious salad dressing and ranch dip.
Step 7: Turn the Instant Pot to Sauté to melt the cheese and warm the chicken.
Step 8: Serve as a dip, stuffed in mini peppers, topped on salads, or in a sandwich. If you’d like to garnish the recipe, I’d recommend using green onions!
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Recipe Tips
- Weight Watchers Crack Chicken is perfect for meal prep—it keeps well in the fridge for up to 6 days or can be frozen for longer storage. For best results, freeze individual portions and let them thaw in the fridge before reheating.
- If your sauce feels too thick, stir in a splash of almond milk or water to loosen it up. Want extra sauce? Double the recipe and use it as a zero point ranch dip or dressing—readers love this trick!
- To thicken the sauce, chill your dairy ingredients before mixing.
WW Crack Chicken FAQs
Yes! I love adding crack chicken to salad. To make a salad for two people I 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. Then I toss all the ingredients together and top with 1 1/2 cups of crack chicken. You can top the salad with 2 tablespoons of cheddar cheese, but that is optional.
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.
It’s super versatile—serve it in lettuce wraps, over Brown Rice and Quinoa, or with my Air Fryer Broccoli Recipe. It also makes a great sandwich filling on this WW Cream Cheese Cloud Bread.
Weight Watchers Points
This WW Crack Chicken is just 1 Point on the 2025 Plan when using fat free cottage cheese, fat free Greek yogurt, fat free cheese, and turkey bacon. I use the WW website to calculate this recipe based on ingredients, not nutrition information. WW has told me that this is the most accurate way to count.
If you’re just making the dressing (omitting bacon, chicken, and cheese), your points are 0.
If you tried this recipe for Weight Watchers Crack Chicken or any other recipe on my site please leave a rating and let me know how it went in the comments!
Weight Watchers Crack Chicken
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Equipment
- Instant Pot 6 qt
- Sealing Rings
- Olive Oil Spray
Ingredients
- 1 lb chicken breast frozen, or thighs
- 1 cup water
- 4 slices turkey bacon
- ¾ cup cottage cheese fat free
- ¼ cup Greek yogurt fat free
- 1 tsp garlic salt
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp parsley
- 1 tsp fresh dill 1/2 tsp dried
- ¼ cup cheddar cheese fat free
Instructions
Instant Pot
- Place the (frozen or thawed) 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. 1 lb chicken breast, 1 cup water
- 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 4 slices turkey bacon.
- Mix 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. ¼ cup cheddar cheese, ¼ cup Greek yogurt, 1 tsp garlic salt, 1 tsp onion powder, ½ tsp black pepper, ½ tsp parsley, 1 tsp fresh dill
- Drain and shred the chicken. Add 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. ¼ cup cheddar cheese
Stovetop
- Boil chicken in water until the internal temperature reaches 165°F, about 15-20 minutes. Drain the water and shred the chicken.
- Add cottage cheese, greek yogurt, garlic, onion powder, pepper, parsley, and dill to a blender or food processor. Blend on high until the mixture is smooth and lump free.
- Combine the dressing mixture, cooked and chopped turkey bacon and cheddar cheese to your chicken and stir well. Serve immediately or store in the fridge for up to six days.
Crockpot
- There are two ways to make this slow cooker crack chicken. 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 powder, onion powder, pepper, parsley, and dill together in a blender or food processor. 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.
Video
Notes
Nutrition
Make This Recipe?
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Hi! Have you tried making this a few days in advance? Or freezing it? Trying to find a bunch of healthy make ahead meals for busy sports nights!
Yes to both! This is a great recipe for meal prep – it freezes and reheats well :)
Do you have point value for just the Ranch/dill dressing? I made a double batch when making this recipe and use the left over for veggies and salads. Delish!
Hi Katie! When only making the dressing (which is SO good!), it makes 4 servings and it’s 1 point for each of the plans.
Brand new to the world of insta pots and tried this recipe first. Anyone know why my chicken would come out still frozen after the 12 minutes?
Hi Stacie! Any chance your chicken was frozen stuck together?
My question is, did you make sure the instant pot was set to “sealing”, not “venting”? I could see that causing some trouble!
Can you use all nf greek yogurt instead of cottage cheese?
You could, but using the two together gives the best results. As they’re blended, you don’t get that strange cottage cheese texture :)
This was delicious, but I needed to cook the chicken 2 more minutes in microwave, as 12 min on high pressure wasnt quite enough.
Thanks for letting me know! Sometimes the chicken needs another minute or two. It all depends on your pot, the size of your chicken breasts, and your elevation :)
Can you bake the chicken with the topping spread on it?
I haven’t done it this way, but you could! That sounds delicious! :)
I didn’t see the instructions for the peppers. Do you precook them? Are they raw? Baked?
They can be eaten raw or baked! Directions are in the recipe post above. Just slice mini peppers in half and stuff them with the finished recipe.
Can you make this recipe in a slow cooker/crock pot? If yes, do you have times?
Yes, Gina! The directions are in the post itself:
1. 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.
2. Mix 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.
3. Add the blended sauce, turkey bacon, and cheddar cheese over the chicken. Mix well. Cook the dip on low heat for 1.5 hours.
My husband especially loves this recipe! He said he could eat it daily! It truly is amazing how low fat and tasty this is! Usually, those two things don’t go together.
Ohh I love this! So glad he likes it, and I totally agree–I love this recipe!
For anyone curious- used fat free greek yogurt, fat free cottage cheese, full fat grated cheddar. I am on the Green ww plan (most similar to old weight watchers plan) and it calculates to 5 SmartPoints.
Thanks for posting this!!!
I quadrupled this for our family of 7 and it is DELICIOUS! We are eating it on Ole Xtreme 1 point wraps. Definitely on our menu rotation now.