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I created this healthy Crack Chicken for those of us trying to stick to a healthier lifestyle but don’t want to give up this favorite recipe. 

We swapped the bacon, ranch dressing, and cream cheese for turkey bacon, ranch seasonings, and Greek yogurt. Added in cottage cheese to make it extra creamy, and the flavors are better than the original, I think!

crack chicken dip inside stuffed peppers with text

Where’s the recipe?

Here at My Crazy Good Life we make it easy for everyone to cook! If you’re new to the Instant Pot or the kitchen, you’ll want to read through the post below.

Know what you’re doing and don’t need the recipe tips, healthy eating plan information, or detailed instructions? Scroll right down the the printable Healthy Crack Chicken recipe!

Ingredients in Healthy Crack Chicken

  • chicken breast (or chicken thighs)
  • turkey bacon
  • cheddar cheese
  • 2% cottage cheese
  • plain Greek yogurt
  • garlic powder
  • onion powder
  • pepper
  • parsley
  • dill

How to make Healthy Crack Chicken in the Instant Pot:

This recipe takes about 30 minutes to prepare. The Instant Pot is my go-to choice for cooking this dish. For those that want to make it in the slow cooker, other pressure cooker, or on the oven, I’ve got you covered. I’ve included multiple variations on how to cook this recipe below.

  1. Place the thawed or frozen 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.
  2. If your chicken is frozen, make sure it isn’t stuck together–it could cause the chicken to stay raw in the middle.
  3. Cook on high pressure using the Manual or Pressure Cook function for 12 minutes. When the cooking cycle is done, let the pressure naturally release–this means don’t touch the release valve yet. Using a quick release on chicken will cause it to dry out.
  4. 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.
  5. 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.
  6. Remove the chicken from the pot and shred it. Empty the liquid from your pot, then add the shredded chicken back to your pot.
  7. 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.
  8. Turn the Instant Pot to Sauté to melt the cheese and warm the chicken.
  9. Serve as a dip or in one of the recipes I’ve added below. If you’d like to garnish the recipe, I’d recommend using green onions!
in process collage of how to make crack chicken

Recipe Tips & Questions

  • You can freeze this recipe! I suggest freezing it in individual servings and thawing in the fridge before reheating.
  • This recipe is perfect for meal prep! I swear it tastes better the day after you make it–it keeps in the fridge for up to 6 days.
  • If you want to thin out your crack chicken sauce, add some almond milk or water to it.
  • You can easily double the sauce recipe and use it as a ranch dip–readers love doing this because it’s a homemade healthy ranch dressing.
  • You can use the crack chicken and the sauce as a sandwich filling, salad topping, dip for veggies, or eat it by itself–it’s that delicious!
  • If you want to thicken your crack chicken sauce, I’d chill the dairy ingredients first, and if that doesn’t work I would add some more chicken to the recipe.
  • You can use frozen chicken breasts or thawed in this recipe-the cook time is the same in the Instant Pot, it will just take a little longer to come to pressure.
Why is this called Crack Chicken?

The creamy ranch and bacon combination has gotten a nickname because of how addicting it is! While it’s definitely not a politically correct term these days, it is how everyone knows the dish and why I named it as such.

How do you shred chicken?

I use a mixer to shred chicken, pork, and beef! It’s so easy–even easier with a stand mixer!

How do you serve Crack Chicken?

There are so many ways to eat this recipe! Serve it in a pita, on a sandwich roll, on top of a salad, in stuffed peppers, and by itself as a dip for veggies!

Crack Chicken with Greek yogurt? Yes! What makes this version healthy is the creative substitution of key ingredients, like Greek yogurt and cottage cheese. Blended together, the yogurt loses that tart taste and the cottage cheese loses its chunks. I promise you this doesn’t taste of either ingredient.

My family loves when I make this dish. Like I said, this crack chicken is without cream cheese–this recipe uses blended cottage cheese and Greek yogurt to lower the fat and increase the protein.

How to make Crack Chicken in the Crockpot

  1. 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.
  2. 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.
  3. 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.

How to make Crack Chicken on the Stove

  1. Bake or boil chicken, cook turkey bacon in stove at 400 degrees for approximately 15 minutes.
  2. Shred the chicken and cube the bacon.
  3. 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.
  4. Pour the dressing/sauce from the blender into the shredded chicken. Add cooked turkey bacon and cheddar cheese. Mix well. Melt it all together by placing on the stovetop for a few minutes.
glass bowl with crack dip and carrots and celery around the outside

Healthy Crack Chicken–3 Ways!

To make Crack Chicken Dip

To make dip, reserve a little cheese and bacon from the recipe. Place the hot crack chicken in a serving dish then sprinkle with cheese, bacon, and (optional) parsley. Serve with sliced veggies, pita chips, or any other thick and hearty chip.

mini bell peppers with crack chicken

To make Crack Chicken Stuffed Peppers

You’ll need 6 mini sweet peppers, about 1 1/2 cups crack chicken, 2 tbsp shredded cheese, and 1/2 tsp parsley.

1) Preheat the oven to 450º F if you’d like to eat them warmed.
2) Cut the mini bell peppers in half (length wise) and remove the seeds.
3) Stuff each bell pepper with a large tablespoon of crack chicken.
4) Sprinkle the cheese and parsley over the stuffed bell peppers.
5) You can enjoy these cold or bake the stuffed peppers for 10-15 minutes or until the cheese is melted and starts to crisp.

salad with crack chicken

To make a Crack Chicken salad for two

  • Ingredients:
    • 2 cups chopped romaine lettuce
    • 1/2 cup coarsely chopped cilantro
    • 1/2 cup chopped carrots
    • 1/2 cup chopped celery
    • 1/2 cup chopped bell pepper
    • 1 tomato diced
    • 1 1/2 cups crack chicken
    • 2 tbsp shredded cheese for garnish (optional)

1) Add all the salad ingredients to a bowl.
2) Toss the salad.
3) Garnish with cheese. Serve and enjoy.

close up on crack chicken dip in a glass bowl

Healthy Eating Plans

  • Keto Crack Chicken: I’m not an expert on the keto diet, but here are the details: This recipe has 2 grams of carbs and 37 grams of protein per serving.
    • Adding it to different recipes (such as peppers, on top of a salad, etc) will change your carb count, so make sure to check it for yourself once you choose how you’ll eat it.
  • 21 Day Fix Crack Chicken: This recipe is made from ingredients on the 21 Day Fix food list! Container Count: Entire Recipe = 6.5 red containers, 1 blue container. For one 3/4 cup serving, you’ll count 1.5 red containers, .25 blue container. If you’re looking for other 21 Day Fix recipes, bookmark this post–there are about 100 here alone! 
  • Trim Healthy Mama: This is an S recipe and you don’t have to make any changes or substitutions!
  • 2B Mindset: Fill your plate with 25% ffc and 50% vegetables for a complete lunch. Fill your plate with 75% vegetables for a complete dinner.
  • WW: This particular recipe is a little high in WW Points, but here’s a modified version that reduces those points for Weight Watchers.
These 21 Day Fix Instant Pot Meal Prep recipes are delicious and easy to freeze! Breakfast, lunch, and dinner recipes included, and all have container counts and serving sizes listed right in the post. Beachbody Recipes | Instant Pot 21 Day Fix | Meal Prep Instant Pot

More healthy dips that can be used multiple ways

More healthy Instant Pot Recipes

More Crack Chicken Recipes

These 21 Day Fix Instant Pot Meal Prep recipes are delicious and easy to freeze! Breakfast, lunch, and dinner recipes included, and all have container counts and serving sizes listed right in the post. Beachbody Recipes | Instant Pot 21 Day Fix | Meal Prep Instant Pot
4.62 from 122 ratings
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Healthy Crack Chicken Recipe

Created by: Becca Ludlum
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Approximate Serving Size: 3/4 cup
Servings 4
My healthy Instant Pot Crack Chicken is perfect for those of us looking for a healthy meal! Crack Chicken with Greek Yogurt (and without cream cheese) can be made in the Crockpot or on the stove, too! Crack Chicken can be a dip, a salad topping, eaten in a sandwich, or even stuffed inside of mini peppers for a delicious meal.

Equipment

  • Instant Pot 6 qt
  • Sealing Rings
  • Food processor

Ingredients 

  • 1 lb chicken breast frozen or thawed, can also use thighs
  • 4 slices turkey bacon cooked and diced
  • ¾ cup cottage cheese
  • ¼ cup Greek yogurt unflavored
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • ½ tsp dried parsley
  • 1 tsp fresh dill (1/2 tsp dried)
  • cup cheddar cheese optional, but included in nutrition facts

Instructions

Instant Pot

  • Place your chicken breasts in the bottom of the Instant Pot and add one cup of water. Select Pressure Cook (high) and set the cook time to 12 minutes. 1 lb chicken breast
  • While your chicken cooks, put your turkey bacon in the oven (400 degrees for 15 minutes or so). Add Cottage cheese, Greek yogurt, garlic, onion powder, pepper, parsley, and dill to a blender or food processor. Blend until it is creamy and smooth. 4 slices turkey bacon, ¾ cup cottage cheese, ¼ cup Greek yogurt, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp black pepper, ½ tsp dried parsley, 1 tsp fresh dill
  • Allow the pressure to release naturally for the chicken. Once the pressure valve drops, remove the lid and set aside. Drain and shred your chicken, then add dressing mixture, cooked turkey bacon, and cheese. ⅓ cup cheddar cheese
  • Set your pot to sauté and stir everything together until the cheese melts and the sauce begins to bubble. Remove from the heat and serve immediately or store in the fridge for up to 6 days. You can also freeze this for up to two months. 

Crockpot

  • Place your chicken in the slow cooker with 1 cup of water. Cook on high for 4 hours or low for 6 hours. Once the chicken is cooked, drain the pot, 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. Server immediately or store in the fridge for up to six days.

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. Server immediately or store in the fridge for up to six days.

Video

Notes

Healthy Eating Plans: 
  • 21 Day Fix Crack Chicken/Ultimate Portion Fix: This entire recipe has 6 ⅓ Red Containers, 1 Blue Container. Per serving (¼ of the recipe about ¾ of a cup) the container counts are 1 ½ Red Containers, ¼ Blue Container.   
  • 2B Mindset: Fill your plate  25% ffc and 50% vegetables for a complete lunch. Fill your plate with 75% vegetables for a complete dinner.
  • Weight Watchers version here. 
Recipe tips 
  1. One pot cooking saves you from cleaning extra dishes. Cook your bacon using the Instant Pot Sauté feature. 
  2. To shred your chicken easily, use a hand mixer or stand mixer. You can use two forks as well.
  3. This freezes really well. I like to separate it into individual servings before freezing it so it’s ready for a quick, or on-the-go lunch. 
  4. If you prefer a thinner sauce add a couple of tablespoons of almond milk to your ranch mixture. 
  5. You can double the ranch recipe and reserve half to use as a dip or salad dressing. 
  6. Add salt to personal taste.

Nutrition

Calories: 331kcal | Carbohydrates: 3g | Protein: 37g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 99mg | Sodium: 628mg | Potassium: 350mg | Fiber: 1g | Sugar: 2g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg

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Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

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80 Comments

  1. Lauren Teets says:

    Could you do this in the crock pot? Thanks!

    1. Hi Lauren, I haven’t tried it in the crock pot, but I would assume you could do it! If it were me, I’d add all the ingredients together except for the bacon and slow cook on low. I’d add the cooked bacon before serving. :)

  2. Half a what of parsley? Tablesoon, teaspoon, cup?

    1. Meagen Brosius says:

      Sorry for the oversight Shari, I’ve updated the recipe to show teaspoon.

  3. Any suggestions for substitution for the cottage cheese?

    1. People have reported leaving it out with no issues!

  4. What can I substitute for cottage cheese?

    1. People have left it out with good results. If you’re on the 21 Day Fix, know that it’ll change your container counts.

  5. Hanni Arteaga says:

    Can you freeze this?

  6. 5 stars
    This came out perfectly, and perfectly delicious! When I reheated for lunch my coworkers were all asking what I brought that smelled so good!

  7. 5 stars
    Thanks for the recipe! Good thing it is forgiving. I accidentally added in the cheddar cheese while blending the other ingredients. It still tasted great! :) It was a hit for all 4 of the family members!

  8. what size instant pot did you use? I’m about to buy one tonight and I have a choice between 3qt and 6qt. Or does the size of the instant pot not matter when it comes to these recipes? Thanks!

  9. My chicken was raw in the middle at 12 min with natural release. I hope that putting it in again doesn’t make it too tough.

    1. HI there, I’m sorry that happened! Were your chicken breasts stacked one on top of the other? Sometimes this causes rawness after the cooking time is done.

  10. 5 stars
    Amazing! Love this and love the dressing by itself on a salad.
    My daughter is 6 and loves the crack chicken without bacon and we use the dressing as her dip with her veggies in her lunch. So glad I found this recipe!!!!! Thank you

    1. Yay!! I’m so glad you both like it! I love that it’s so versatile!

  11. Can you double this recipe? And would the cooking times remain the same?

  12. Shadi Hasanzadenemati says:

    5 stars
    amazing! I want to try this recipe in instant pot.

  13. Christina says:

    5 stars
    What an incredible and easy recipe!

  14. How does this hold in the fridge/ for leftovers?

    1. Awesome! I love to freeze it too. This recipe, along with my buffalo chicken dip, are super easy to prep for the week.

  15. This is my first week on 21 Day Fix, and I have been anxiously awaiting this recipe for dinner tonight! I just want to verify the serving size/container count if I am making the stuffed peppers. Will using 6 mini peppers and 1 1/2 cups of crack chicken give me 2 servings, and do I just add 1 green to the container count of the crack chicken recipe? Thank you so much for your help!

    1. Yes! I actually just made a note of that in the recipe–also, if you want to add cheese to the top of your peppers, you should leave it out of the crack chicken so you don’t go over on your blues.

      1. 5 stars
        Thank you – they were so good!

      2. 5 stars
        OH MY YUM!!!!
        Why have I waited so long to make this!!! I absolutely LOVE it and can see all the different ways this recipe can be used! I made it exactly as the recipe called and used the instant pot. I did have to add 5 more mi utes to the cook time but the results were perfect. This will become a staple in our home!!! Thank you!!

      3. Yay!! I’m so glad to hear that!!

  16. Georgene Billingsley says:

    I’m going to make this using chicken bacon….. it comes already cooked so all you have to do is nuke it for 30 seconds and you’re good to go!

  17. This sounds really good. Question though are the nutritional facts per serving? The sodium says 1225 and that’s huge if per serving I’m wondering how to cut that down if it’s per serving.

    1. Good catch, Sam! I just recalculated it. It went down a bit, but that bacon is the culprit. If I can find low sodium I always use that–I’d definitely recommend it!

  18. Could you sub ricotta for the cottage cheese?

  19. Do you precook the turkey bacon?

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