Pepper Jack Crack Chicken (Print Version)
# Ingredients:
01 -
2 lbs boneless, skinless chicken breasts
02 -
8 oz cream cheese, softened
03 -
1 cup shredded pepper jack cheese
04 -
1 packet ranch seasoning mix (about 1 oz)
05 -
1/2 cup cooked bacon, crumbled (about 6 slices)
06 -
1/2 cup chicken broth (optional, for slow cooker)
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
1/4 teaspoon black pepper
10 -
1/4 cup green onions, chopped (for garnish)
# Instructions:
01 -
Place the chicken breasts in the slow cooker. Sprinkle ranch seasoning, garlic powder, onion powder, and black pepper over the chicken. Add chicken broth if using.
02 -
Dollop the softened cream cheese over the chicken breasts.
03 -
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and fully cooked (internal temperature reaches 165°F or 74°C).
04 -
Remove the chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker and stir into the cream cheese mixture.
05 -
Stir in shredded pepper jack cheese and crumbled bacon until well combined and the cheese is melted.
06 -
Garnish with chopped green onions and serve hot.
07 -
Heat a large skillet over medium heat. Add chicken breasts and cook for 6-7 minutes per side, until fully cooked and browned. Remove from skillet and shred.
08 -
In the same skillet, add softened cream cheese, ranch seasoning, garlic powder, onion powder, and black pepper. Stir until cream cheese is melted and smooth.
09 -
Stir shredded chicken, pepper jack cheese, and crumbled bacon into the skillet. Mix well until the cheese is melted.
10 -
Garnish with green onions and serve hot.
# Notes:
01 -
Serve over rice, pasta, mashed potatoes, or as a filling for sandwiches, wraps, or sliders.
02 -
To increase spice level, add diced jalapeños or red pepper flakes.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.