Spicy Creamy Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 teaspoon onion powder
02 -
1/4 teaspoon black pepper
03 -
2 lbs chicken breasts, skinless and boneless
04 -
1 packet ranch seasoning (roughly 1 oz)
05 -
8 oz cream cheese, at room temperature
06 -
1/2 teaspoon garlic powder
07 -
1/4 cup chopped green onions (to sprinkle on top)
08 -
1 cup shredded pepper jack cheese
09 -
1/2 cup crispy bacon pieces (around 6 strips)
10 -
1/2 cup chicken broth (optional for slow cooker use)
# Instructions:
01 -
Set chicken breasts at the bottom of the slow cooker. Scatter the ranch seasoning, garlic powder, onion powder, and pepper on top. Pour in chicken broth for extra moisture (optional). Add scoops of softened cream cheese directly on the chicken.
02 -
Put on the lid and let it cook. Use low heat for 4-5 hours or high heat for 2-3 hours, until the chicken is fall-apart tender and reaches 165°F inside.
03 -
Take the chicken out of the slow cooker and shred it using two forks. Toss the shredded chicken back into the slow cooker to soak up the creamy mix.
04 -
Mix in the shredded pepper jack and crumbled bacon. Stir it all together until everything is smooth and melted.
05 -
If you’re skipping the slow cooker, cook the chicken in a skillet for 6-7 minutes per side. Once cooked, shred it. Use the same skillet to melt cream cheese with seasonings before adding chicken, cheese, and bacon. Stir until evenly mixed.
06 -
Top with green onions and serve warm. Try it with rice, pasta, or inside buns for sandwiches.
# Notes:
01 -
Pair it with rice, pasta, or mashed potatoes, or stuff it into sandwiches, wraps, or sliders for a full meal.
02 -
Add some sliced jalapeños or a sprinkle of chili flakes if you need a spicier kick.
03 -
Refrigerate leftovers in a container with a tight lid for up to three days.
04 -
Skip the starches to make this an easy low-carb or keto-friendly option.