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This Healthy Crack Chicken Recipe is a lightened-up version of the viral classic—packed with flavor but made with real, minimally processed ingredients. Using Greek yogurt instead of cream cheese keeps it creamy and satisfying while staying on track with your healthy eating goals.
If you’re craving more of that cheesy, bacon ranch flavor, you’ll love my Crack Chicken Soup, Crack Chicken Casserole, and Crack Chicken Pasta recipes! Want even more? Check out my Easy Family Recipes eBook!
Why I Love This Healthy Crack Chicken
I love that this Healthy Crack Chicken has all the creamy, savory flavors of the original crack chicken recipe—but made in a way that fits my healthy lifestyle. It’s quick to make in the Instant Pot, packed with protein, and even my family asks for it on repeat! This version proves that comfort food can still be wholesome and simple.
Enjoy!
– Becca
Ingredients in Healthy Crack Chicken
See the recipe card for full information on ingredients and quantities.
- Turkey bacon: A lighter alternative to traditional bacon that still adds a savory, smoky flavor without the extra fat and calories.
- Greek yogurt: A creamy, protein-packed swap for cream cheese that keeps this rich and satisfying. Once blended with cottage cheese, it loses the tart flavor you might expect from yogurt.
- Cottage cheese: Adds extra creaminess and protein without the heavy fats found in traditional versions. When blended with Greek yogurt, it becomes smooth and mild—no chunks or cottage cheese flavor here, just deliciously creamy sauce.
How to Make Instant Pot Crack Chicken
Step 1: Place the thawed or frozen chicken in the bottom of the Instant Pot.
Step 2: 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.
Step 3: Cook on high pressure using the Manual or Pressure Cook function for 12 minutes.
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.
Step 4: 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.
Step 5: When the cooking cycle is done, let the pressure naturally release–this means don’t touch the release valve yet. Using an Instant Pot quick release on chicken will cause it to dry out.
Remove the chicken from the pot and shred it. Empty the liquid from your pot, then add the shredded chicken back to your pot.
Step 6: 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.
Step 7: Turn the Instant Pot to Sauté to melt the cheese and warm the chicken.
Step 8: Serve as a dip, stuffed in mini peppers, topped on salads, or in a sandwich. If you’d like to garnish the recipe, I’d recommend using green onions!
Recipe Tips
- This Healthy Crack Chicken is perfect for meal prep—it keeps well in the fridge for up to 6 days or can be frozen for longer storage. For best results, freeze individual portions and let them thaw in the fridge before reheating.
- If your sauce feels too thick, stir in a splash of almond milk or water to loosen it up. Want extra sauce? Double the recipe and use it as a homemade ranch dip or dressing—readers love this trick!
- To thicken the sauce, chill your dairy ingredients before mixing. If it still needs more body, add a bit of extra chicken to balance the texture.
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Crack Chicken FAQs
Crack Chicken is a popular creamy ranch chicken recipe known for its irresistible combination of flavors—cheese, ranch seasoning, and bacon. The name comes from how “addictively” good it is! While the term isn’t exactly modern, it’s widely recognized and helps people find this healthier version of the classic comfort food.
Traditional crack chicken uses cream cheese, ranch seasoning packets, and bacon—ingredients that are often high in fat and sodium. My version uses Greek yogurt and homemade ranch seasoning for a lighter, protein-packed twist. For more lightened-up comfort food ideas, check out my Healthy White Chicken Chili and Healthy Buffalo Chicken Bites
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!
Healthy Eating Plans
21 Day Fix Containers
Entire Recipe: 6 1/2 red containers, 1 blue container.
For one 3/4 cup serving: 1 1/2 red containers, 1/4 blue container.
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.
If you tried this Healthy Crack Chicken Recipe or any other recipe on my site please leave a rating and let me know how it went in the comments!
Healthy Crack Chicken Recipe
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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.
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.
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.
Video
Notes
You can use either frozen or thawed chicken breasts (or thighs) in this recipe — the Instant Pot cook time stays the same. If using frozen chicken, it’ll just take a few extra minutes for the pot to come to pressure.
Nutrition
Make This Recipe?
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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!
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 :)
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 :)
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 ;)
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!
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 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!!
Delicious and so versatile and easy to make.
It was a big hit with my family. No complaints, only thumbs up!
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) :)
Any adjustments needed for thawed chicken instead of frozen?
Nope! It’ll cook just fine either way :)