Weight Watchers Crack Chicken
Creamy Weight Watchers Crack Chicken — shredded chicken mixed with a creamy blend of cottage cheese, Greek yogurt, and savory ranch seasoning, then topped with crispy turkey bacon for a protein-rich, lower-fat comfort dish.
Servings: 4 servings
Calories: 202kcal
Equipment
- Instant Pot 6 qt
- Sealing Rings
- Olive Oil Spray
Ingredients
- 1 lb chicken breast frozen, or thighs
- 1 cup water
- 4 slices turkey bacon
- ¾ cup cottage cheese fat free
- ¼ cup Greek yogurt fat free
- 1 tsp garlic salt
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp parsley
- 1 tsp fresh dill 1/2 tsp dried
- ¼ cup cheddar cheese fat free
Instructions
Instant Pot
- Place the (frozen or thawed) 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. 1 lb chicken breast, 1 cup water
- Cook on high pressure using the manual function for 12 minutes. When done, let the pressure release naturally. This will prevent the chicken from drying 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 4 slices turkey bacon.
- Mix the cottage cheese, yogurt, garlic salt, onion powder, pepper, parsley, and dill together in a blender. Mix well until you have a ranch-like dressing. Set aside until ready to use. ¼ cup cheddar cheese, ¼ cup Greek yogurt, 1 tsp garlic salt, 1 tsp onion powder, ½ tsp black pepper, ½ tsp parsley, 1 tsp fresh dill
- Drain and shred the chicken. Add the dressing from the blender, turkey bacon, and cheddar cheese over the chicken. Mix well. You can turn the Instant Pot to sauté to help the melt the cheese if your chicken has cooled. ¼ cup cheddar cheese
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
Calories: 202kcal | Carbohydrates: 2g | Protein: 33g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 935mg | Potassium: 456mg | Fiber: 1g | Sugar: 2g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg