Healthy Crack Chicken Recipe
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.
Servings: 4
Calories: 331kcal
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
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.
- 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
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