Dairy Free Crack Chicken Recipe
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!
Servings: 6 Servings
Calories: 379kcal
Equipment
- Instant Pot 6 qt
- Crockpot
- Vitamix Blender
Ingredients
- 2 lb chicken breast thawed or frozen
- ½ cup chicken broth low sodium, or water
- 1 cup almond milk unsweetened
- 1 ½ cup extra firm tofu crumbled
- 1 tsp garlic minced
- 1 tsp dill dried
- 1 tsp parsley dried
- 1 tsp onion powder
- 1 tsp black 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: 3 2025 Plan Points | 3 2023 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