We are going on our cruise tomorrow!!!!!!!
I am ridiculously excited. I’ve researched the ship and ports we are going to, I’ve joined FB groups to get get tips, and I’ve made lists, and I’ve packed and packed again. And I know I will still forget something! ha!
I think that is just the way it is when you are traveling, especially when you are traveling with kids. You can never pack enough when you have kids.
In order to help clear out our fridge before being gone for almost a week, I made Crack Chicken in our Instant Pot yesterday.
It lives up to it’s name. I’m addicted to to this dang chicken. I’ve made it far too often since getting the Instant Pot. I only “complain” about that as it’s not the lightest of dishes… hello cream cheese, cheddar cheese, and bacon.
But it’s worth it. I swear.
You can easily double this recipe, which is great for when you need to feed a crowd. It’s great for a pot luck or for a party… think Super Bowl!!! (Fly Eagles Fly!!!)
Talk to ya when we’re back from the cruise. In the mean time, enjoy some addicting chicken!
Instant Pot Crack Chicken
Makes 6 Servings
- 1/2 pound of bacon, cut into 1/4″ wide pieces
- 2 pounds boneless skinless chicken breast, trimmed
- 1 packet ranch seasoning
- 8 oz cream cheese, can use light cream cheese too
- 2/3 Cup water
- 1 Cup shredded cheddar cheese
- salt and pepper
In a medium skillet, cook the bacon until crisp. Remove to a paper towel lined plate, set aside.
In the pot of a pressure cooker, add the chicken, then cream cheese, and then the packet of ranch seasoning over the top.
Add the water.
Place your Instant Pot on Manual high pressure for 15 minutes. Do a quick release. Turn to the keep warm setting.
Shred the chicken in the pot using forks.
Add the cheese and bacon, stir to combine. Add salt and pepper to taste.
- Serve as a sandwich, dip, over rice or noodles.
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