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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.
- 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.
- 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.
- 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.
- 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.
- Drain and shred the chicken. I love doing this with a hand mixer or stand mixer. You can also use two forks
- Pour the dressing from the blender onto the chicken. Add the turkey bacon and cheddar cheese.
- 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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Serve this recipe 3 ways!
- Follow the directions above to serve this as a dip with vegetables, crackers, or your favorite dip partners.
- 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.
- 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.
Weight Watchers Instant Pot Crack Chicken Points
This WW Crack Chicken is just 1 Point on the 2025 Plan when using fat free cottage cheese and fat free Greek yogurt. 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.
With 2 carbs ad 33 grams of protein, this is a keto friendly recipe.
More Weight Watchers shredded chicken recipes
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
- 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
Video
Nutrition
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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.