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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!
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.
- 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.
- If your chicken is frozen, make sure it isn’t stuck together–it could cause the chicken to stay raw in the middle.
- 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.
- 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.
- 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.
- Remove the chicken from the pot and shred it. Empty the liquid from your pot, then add the shredded chicken back to your pot.
- 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.
- Turn the Instant Pot to Sauté to melt the cheese and warm the chicken.
- 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!
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.
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.
I use a mixer to shred chicken, pork, and beef! It’s so easy–even easier with a stand mixer!
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
- 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.
How to make Crack Chicken on the Stove
- Bake or boil chicken, cook turkey bacon in stove at 400 degrees for approximately 15 minutes.
- Shred the chicken and cube the bacon.
- 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.
- 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.
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.
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.
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.
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.
More healthy dips that can be used multiple ways
- Healthy Buffalo Chicken Dip contains hot sauce and is made in a very similar way to Crack Chicken.
- Dill Pickle Chicken Salad is a healthy version or a classic dill pickle dip.
- Hot or Cold Spinach Artichoke Dip Perfect for dipping!
More healthy Instant Pot Recipes
- Instant Pot Burrito Bowl
- Instant Pot Goulash
- Instant Pot Frittata
- Instant Pot Honey Garlic Chicken Bowls
More Crack Chicken Recipes
Healthy Crack Chicken Recipe
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)
- ⅓ 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. Serve 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. Serve immediately or store in the fridge for up to six days.
Video
Notes
- 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.
- One pot cooking saves you from cleaning extra dishes. Cook your bacon using the Instant Pot Sauté feature.
- To shred your chicken easily, use a hand mixer or stand mixer. You can use two forks as well.
- 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.
- If you prefer a thinner sauce add a couple of tablespoons of almond milk to your ranch mixture.
- You can double the ranch recipe and reserve half to use as a dip or salad dressing.
- Add salt to personal taste.
Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
Any adjustments needed for thawed chicken instead of frozen?
Nope! It’ll cook just fine either way :)
Could I get the container count for 1 serving of the Crack Chicken Stuffed Peppers?
Hi Kassidy, just add a green container of the mini peppers (1 cup, about 4-5 mini peppers depending on the size) to one serving of the container counts for the crack chicken (1.5 red, .5 blue) :)
Delicious and so versatile and easy to make.
It was a big hit with my family. No complaints, only thumbs up!
I didn’t see any information about serving size for the nutritional info, is it 1 cup? Thank you!! Love this recipe!!!
It’s about 3/4 cup :)
Awesome, thank you!!
Hi! Thanks for the recipe. Mine turned out incredibly dry – any ideas on what I did wrong and what I can do with these leftovers to make them a little more dippy-er?
Thanks again!
Christina
Hey Christina! I’d add some almond milk, and if you think it needs it, more greek yogurt and cottage cheese (in equal amounts, blended). :)
I made the crack chicken stuffed peppers for dinner tonight and they were delicious! My store didn’t have the mini peppers so I just used 3 red peppers, halved. I cooked the peppers in a pan of shallow water, face down, for 20 minutes at 400 degrees F. Then I stuffed the crack chicken in each half, topped with cheese, and baked for another 10 minutes. They were so yummy!
Am I missing something? I don’t see any AMOUNTS for the ingredients?
Measurements are in there! At the bottom of the page, in the recipe box ;)
HI, currently making this, so im not sure I will get a reply quick enough, but it just says garlic…. does that mean minced garlic or garlic powder? being 1 tsp ill try minced and see how it goes….
I use whatever I have on hand, usually powder :)
You didn’t give amounts for most of the ingredients
Hi Carol, all of the measurements and ingredients are down at the bottom where the printable recipe is :)
can i leave out the cheddar cheese? will it affect the taste and texture too much?
No, it won’t be an issue if you leave out the cheese! :)
Excellent! I was afraid this was going to be bland. I was wrong! The turkey bacon is a great addition!
I am dairy free, so what would you use in the place of the cottage cheese?
I’d use dairy free greek yogurt :)
I love your spice rack. Can you share where you purchased it?
Amazon :)
https://amzn.to/38NCIYR
I used the stove top directions, and for some read my “ranch” went from creamy to clear? Is that supposed happen? I used fat free cottage Chet and fat free Greek yogurt. It was still good though, I served it over whole wheat pasta.
The only thing I can think of would be the fat free aspect, because the “cream” is taken out of it?
Great recipe. How many and what containers is just the ranch sauce? I was thinking of thinning it out and using as a dressing?
Something separated in the crockpot during the sauté step.. I was left with a bunch of liquid that separated. Is this normal question if so what do you do with the liquid drain it off?
Hi there, I’m sorry I’m not sure what saute step you’re talking about, there is no saute step for the crock pot.
What can you use instead of greek yogurt?
You could double up on the cottage cheese if you’d like, but the texture won’t be quite right.
What can I use instead of cottage cheese? I can’t eat that.
You can double the Greek yogurt, but without the blended cottage cheese in it, it’ll taste more “yogurty.”