Slow Cooker Crack Chicken Pressure Cooker Recipe
A rich and creamy pressure cooker crack chicken recipe loaded with bacon, cheese, and ranch seasoning for a deliciously comforting meal.
Equipment
- 1 Pressure cooker with a sealing ring in good shape
- 2 Forks for shredding chicken
- 1 Wooden spoon or spatula for stirring
Ingredients
Main ingredients
- 2 lbs boneless skinless chicken thighs trim off excess fat if desired
- 1 oz ranch seasoning mix packet
- 16 oz cream cheese softened
- 8 slices bacon sliced, cooked and drained
- 1 ½ cups shredded cheddar cheese
- ½ cup sliced green onions
- rice optional serve-over choice
- pasta optional serve-over choice
- sandwich buns optional serve-over choice
- 1 unit pressure cooker with a sealing ring in good shape
- 2 forks forks for shredding chicken
- 1 unit wooden spoon or spatula for stirring
Instructions
Instructions
- Place the chicken thighs right into your pressure cooker pot. No need to fuss with oil since the cream cheese brings fat later.16 oz cream cheese
- Dollop the cream cheese chunks on top of the chicken. Don’t be shy—it melts and ties everything together.16 oz cream cheese
- Sprinkle the ranch seasoning mix evenly over the cream cheese and chicken. You wanna make sure every bite gets that flavor punch.1 oz ranch seasoning mix
- Lock the lid on and set your pressure cooker to high pressure. Cook for about 20 minutes and then let it do a natural release for another 10 or so. That slow release is key for juicy chicken.
- Once the pressure’s down and you can open the lid, grab your forks and shred the chicken right in the pot. It should pull apart real easy.
- Toss in the cooked bacon bits and shredded cheddar cheese. Stir it all together while the residual heat melts that cheese into a gooey dream.8 slices bacon, 1 ½ cups shredded cheddar cheese
- Sprinkle on sliced green onions for a fresh pop of flavor. Serve this warm on rice, pasta, or stuff inside a bun for some dang tasty sandwiches.½ cup sliced green onions, rice, pasta, sandwich buns
Video
Notes
Leftovers store well in an airtight container in the fridge for up to 4 days or can be frozen for up to 3 months. Reheat gently to keep chicken tender. You can swap chicken thighs for breasts but watch cooking time carefully.