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This Dairy Free Crack Chicken is a delicious and easy recipe that you can make in your Instant Pot, Crock Pot, or on the stove top. It’s just like the classic crack chicken recipe, but without the shredded cheese and ranch seasoning packets.
This lightened up version is made with chicken breasts and turkey bacon, and can be used to make my Crack Chicken Noodle Soup, Crack Chicken Pasta Salad, or Healthy Crack Chicken Casserole! This is a tasty dairy free Instant Pot recipe that your whole family will love!
Where’s the recipe?
I have readers from all levels of comfort in the kitchen, so I like to make my recipes easy for everyone. In this post you’ll find ingredient information, recipe tips and healthy eating plan calculations. If you’d like to skip past all that and get straight to the recipe, simply scroll to the bottom of the page where you’ll find the easy to print Dairy Free Crack Chicken recipe!
Ingredients
- Chicken breasts: you can use frozen or thawed chicken breasts.
- Chicken broth: I like to use low sodium chicken broth, but you can also just use water.
- Almond milk: get unsweetened, plain almond milk.
- Tofu: tofu is a great source of protein and helps with the sauce consistency in this recipe. If you want to avoid GMOs, you’ll want to look for organic soy tofu. You can learn more about soy products here.
- Garlic: fresh minced garlic is what I use for this recipe.
- Dill
- Parsley
- Onion powder
- Pepper
- Turkey bacon: cooked.
How to make Dairy Free Instant Pot Crack Chicken
- Add chicken and chicken broth to the Instant Pot.
- Close the lid and turn the pressure valve to sealing.
- Cook the chicken on high pressure using the “manual” or “pressure cook” setting.
- Set the cook time for 15 minutes.
- While the chicken is cooking, place the almond milk, tofu, minced garlic, dill, parsley, onion powder & pepper in a blender and blend until smooth, about 1 minute. Set aside.
- Let the pressure release naturally. Once the pressure valve drops you can open the lid.
- Drain and shred the chicken, then add it back to the pressure cooker.
- Pour the sauce from the blender on top of the shredded chicken.
- Turn the Instant Pot to sauté mode and stir until the sauce is warm.
- Serve this in a lettuce wrap and top with turkey bacon.
How to make Dairy Free Crack Chicken in the Crock Pot
- Add chicken and chicken broth to your slow cooker and cover with the lid.
- Cook the chicken on high heat for 4-5 hours or on low heat for 6-8 hours.
- Drain and shred the chicken, then add the shredded chicken back to your slow cooker.
- Mix almond milk, tofu, minced garlic, dill, parsley, onion powder & pepper in a blender and blend until smooth, about 1 minute.
- Pour the sauce on top of your shredded chicken. Stir until the sauce has covered the chicken and is warm.
- Serve in a lettuce wrap and top with turkey bacon.
Stove Top Directions for Dairy Free Crack Chicken
- Boil the chicken on medium high heat for 20 minutes, or until the chicken is cooked through.
- Turn off the stove. Drain and shred the chicken, then place it back into your pot.
- Mix almond milk, tofu, minced garlic, dill, parsley, onion powder & pepper in a blender and blend until smooth, about 1 minute.
- Pour the sauce over the shredded chicken.
- Turn the stove to medium heat and stir until the sauce is warm and has covered all of the chicken.
- Serve in a lettuce wrap and top with turkey bacon.
Recipe Tips
- You can also incorporate the turkey bacon by dicing it, then adding it to the shredded chicken after the sauce has been mixed in.
- This is a great protein-packed recipe for meal prep that you can use as sandwich filling, salad topper or as a stand alone with fruit and veggies on the side.
- Shredding chicken in a stand mixer is so quick and easy!
- You can use pork bacon if you’d like, but don’t forget to adjust your WW SmartPoints or 21 Day Fix counts if you follow those plans.
Healthy Eating Plans
21 Day Fix
Entire recipe: 12 Red, 1 Tsp.
Per serving: 2 Red containers
2B Mindset
This is a perfect option for protein on your lunch or dinner plate.
Weight Watchers
Points per serving: 2023 Points: 3 points | 3 Blue Plan | 6 Green Plan | 3 Purple Plan
Looking for more healthy 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
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Dairy Free Crack Chicken Recipe
Approximate Serving Size: 3/4 cup
Servings 6 Servings
This healthy dairy free crack chicken recipe is so tasty and a perfect protein-packed lunch or dinner idea. Leftovers are great for meal prep too!
Equipment
- Instant Pot 6 qt
- Crockpot
- Vitamix Blender
Ingredients
- 2 lb chicken breast thawed or frozen
- 1/2 cup chicken broth low sodium, or water
- 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
- 16 slices turkey bacon as topping or cooked and diced into recipe
Optional: salt to taste
Instructions
Instant Pot:
- Add chicken and chicken broth to the Instant Pot.
- 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.
- While the chicken is cooking, place the almond milk, tofu, minced garlic, dill, parsley, onion powder & pepper in a blender and blend until smooth, about 1 minute. Set aside.
- Let the pressure release naturally. Once the pressure valve drops you can open the lid.
- Drain and shred the chicken, then add it back to the Instant Pot.
- Pour the sauce from the blender on top of the shredded chicken.
- Turn the Instant Pot to sauté mode and stir until the sauce is warm.
- Serve in a lettuce wrap and top with turkey bacon.
Stove top:
- Boil the chicken on medium high heat for 20-25 minutes, or until the chicken is cooked through.
- Turn off the stove. Drain and shred the chicken, then place it back into your pot.
- Mix almond milk, tofu, minced garlic, dill, parsley, onion powder & pepper in a blender and blend until smooth, about 1 minute.
- Pour the sauce over the shredded chicken.
- Turn the stove to medium heat and stir until the sauce is warm and has covered all of the chicken.
- Serve in a lettuce wrap and top with turkey bacon.
Slow cooker:
- Add chicken and chicken broth to your slow cooker and cover with the lid.
- Cook the chicken on high heat for 4-5 hours or on low heat for 6-8 hours.
- Drain and shred the chicken, then add the shredded chicken back to your slow cooker.
- Mix almond milk, tofu, minced garlic, dill, parsley, onion powder & pepper in a blender and blend until smooth, about 1 minute.
- Pour the sauce on top of your shredded chicken. Stir until the sauce has covered the chicken and is warm.
- Serve in a lettuce wrap and top with turkey bacon.
Video
Notes
Serves: 6
Serving size: 3/4 cup
21 Day Fix
Entire recipe: 12 Red, 1 Tsp.
Per serving: 2 Red
2B Mindset
This is a perfect option for protein on your lunch or dinner plate.
Weight Watchers
Points per serving: 2023 Points: 3 points | 3 Blue Plan | 6 Green Plan | 3 Purple Plan
Recipe Tips:
- You can also incorporate the turkey bacon by dicing it, then adding it to the shredded chicken after the sauce has been mixed in.
- This is a great protein-packed recipe for meal prep that you can use as sandwich filling, salad topper or as a stand alone with fruit and veggies on the side.
- Shredding chicken in a stand mixer is so quick and easy!
- You can use pork bacon if you’d like, but don’t forget to adjust your WW SmartPoints or 21 Day Fix counts if you follow those plans.
Nutrition
Serving: 0.75Cup | Calories: 379kcal | Carbohydrates: 4g | Protein: 49g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 133mg | Sodium: 231mg | Potassium: 724mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 2mg
Make This Recipe?
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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 ;)
I used DF cream cheese and it came out great cause i don’t like tofu.
That sounds delicious!
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!