This healthy Dairy Free Crack Chicken is delicious and easy to make in your Instant Pot, slow cooker, or on the stove. It’s just like the classic crack chicken recipe, but without the dairy that so many have allergies to.
You can also use this dairy free dinner recipe to make my Crack Chicken Noodle Soup, Crack Chicken Pasta, or Crack Chicken Casserole!
Can I use this dairy free crack chicken in other recipes?
Yes! The ones I mentioned above, my Crack Chicken Noodle Soup, Crack Chicken Pasta, or Crack Chicken Casserole are all great with this dairy free version.
How does dairy free crack chicken count for 21 Day Fix & Portion Fix?
This recipe is great for 21 Day Fix or Portion Fix. You can enjoy this dairy free crack chicken without straying from your plan and without sacrificing any of those yellows ;)
Entire Recipe:
- 12 Red
- 1 Tsp
Per Serving:
- 2 Red
Can I make dairy free crack chicken in the Instant Pot?
1) Add chicken broth and frozen chicken to the Instant Pot. The chicken will produce more liquid as it cooked so you do not need to use more.
2) Close the lid and turn the pressure valve to sealing. Cook the chicken on high pressure using the “manual” or “pressure cook” setting for 15 minutes. Let the pressure naturally release.
3) Remove the lid. Drain and shred the chicken then add it back to the Instant Pot.
4) Mix the remaining ingredients in the blender until smooth, about 1 minute.
5) Pour the sauce over the chicken. Turn the Instant Pot to saute mode, continue to stir the chicken until the sauce is warm.
6) Serve in a lettuce wrap topped with turkey bacon (or add turkey bacon after step 5).
How about in the Crockpot?
1) Add the chicken and chicken broth to your slow cooker insert.
2) Cover the slow cooker with the lid. Cook the chicken on high heat for 4-5 hours or low heat for 6-8 hours.
3) Drain and shred the chicken.
4) Mix the remaining ingredients in the blender until smooth, about 1 minute.
5) Pour the sauce over the chicken. Stir the chicken until the sauce is warm and all the chicken is covered.
6) Serve in a lettuce wrap topped with turkey bacon (or add turkey bacon after step 5).
Is there a way to make dairy free crack chicken on the stove?
1) Boil the chicken and chicken broth on medium high heat for 20-25 minutes until the chicken is cooked though.
2) Turn off the stove then drain and shred the chicken.
3) Mix the remaining ingredients in the blender until smooth, about 1 minute.
4) Pour the sauce over the chicken. Turn the stove to medium heat, continue to stir the chicken until the sauce is warm.
5) Serve in a lettuce wrap topped with turkey bacon (or add turkey bacon after step 5).
Is dairy free crack chicken 2B Mindset friendly?
Yes! You can have this dairy free crack chicken on 2B Mindset. It’s a great dairy free protein option that is delicious and easy to make. You can use it for meal prep, dinner, or lunch recipes! Goes great in a prep container with all kinds of veggies and sides.
Is this a Dairy Free Weight Watchers Recipe?
Yes! Each serving of this dip is 3 Blue Plan Points / 6 Green Plan Points / 3 Purple Plan Points.
Do you have any other dairy free recipes?
- Dairy Free Egg Bites
- Dairy Free Coffee Ice Cream
- Dairy Free Chocolate Ice Cream
- 21 Day Fix Dairy Free Recipes
- Dairy Free Butternut Squash Soup Recipe | Gluten Free
Dairy Free Crack Chicken Printable Recipe:
Dairy Free Crack Chicken
Equipment
Ingredients
- 2 lb chicken breast thawed or frozen
- 1 cup almond milk unsweetened
- 1 1/2 cup tofu crumbled
- 1 tsp garlic minced
- 1 tsp dill dried
- 1 tsp parsley dried
- 1 tsp onion powder
- 1 tsp pepper
- 1/2 cup chicken broth low sodium, or water
- 16 slices turkey bacon as topping or cooked and diced into recipe
Optional: salt to taste
Instructions
Instant Pot:
- Add chicken broth and frozen chicken to the Instant Pot. The chicken will produce more liquid as it cooked so you do not need to use more.
- Close the lid and turn the pressure valve to sealing. Cook the chicken on high pressure using the "manual" or "pressure cook" setting for 15 minutes. Let the pressure naturally release.
- Remove the lid. Drain and shred the chicken then add it back to the Instant Pot.
- Mix the remaining ingredients in the blender until smooth, about 1 minute.
- Pour the sauce over the chicken. Turn the Instant Pot to saute mode, continue to stir the chicken until the sauce is warm.
- Serve in a lettuce wrap topped with turkey bacon (or add turkey bacon after step 5).
Stove:
- Boil the chicken and chicken broth on medium high heat for 20-25 minutes until the chicken is cooked though.
- Turn off the stove then drain and shred the chicken.
- Mix the remaining ingredients in the blender until smooth, about 1 minute.
- Pour the sauce over the chicken. Turn the stove to medium heat, continue to stir the chicken until the sauce is warm.
- Serve in a lettuce wrap topped with turkey bacon (or add turkey bacon after step 5).
Slow cooker:
- Add the chicken and chicken broth to your slow cooker insert.
- Cover the slow cooker with the lid. Cook the chicken on high heat for 4-5 hours or low heat for 6-8 hours.
- Drain and shred the chicken.
- Mix the remaining ingredients in the blender until smooth, about 1 minute.
- Pour the sauce over the chicken. Stir the chicken until the sauce is warm and all the chicken is covered.
- Serve in a lettuce wrap topped with turkey bacon (or add turkey bacon after step 5).
Video
Notes
Nutrition
I would rather not use tofu at all. Is there something else I can use or can I leave it out?
Allison, I don’t know if there is anything else with the consistency of tofu but if there is it might work. I’m not super fluent in tofu ;)
If the serving size is 3/4c, how is that equivalent to two red containers? Isn’t each red container 3/4c?
Yes! Because the ingredients are all mixed together, it works out to 2 reds. It’s not just chicken in the container as a protein, there is tofu and bacon as well. I calculated the containers using this method: https://mycrazygoodlife.com/calculate-container-counts-21-day-fix/
Making this now in the Crock-Pot. One block of tofu is about 2 cups so I just threw that in the blender with 3/4 c almond milk and fresh herbs from my garden and spices to taste. I wanted the sauce very thick to start bc I’m cooking the chicken (frozen) in the sauce. I omitted the extra broth. If too thin I’ll thicken with corn starch at the end. But I want to keep that flavorful chicken broth in my sauce and the sauce will season the chicken as it cooks!
To the person wanting to sub out tofu, you can use 1.5 cups of raw cashews that you soak or boil until soft (can easily pierce with fork) and blend that into cream with almond milk. Or you can use canned coconut cream. But prepare for the fat content to go way up with either option.
I made this for our friends who eat dairy free. Everyone loved it!