Crack Chicken

The keto community has really fallen in love with this recipe, maybe because it’s so easy to make and has lots of healthy fats, or maybe because it tastes so good it’s practically addictive. It’s versatile too: Serve it as a dip or make it the main attraction at dinner along with a side of zucchini noodles or mashed cauliflower. You can make this recipe on the stovetop, but it’s also great when made in the pressure cooker. I’ve included instructions for both.

Makes 10 servings

• 1 cup Pressure Cooker Bone Broth, store-bought bone broth, or water
• 2 pounds boneless skinless chicken breasts or chicken tenders
• 2 tablespoons olive oil (if cooking on the stovetop)
• 12 ounces cream cheese, cut into large cubes
• ¼ cup Homemade Dry Ranch Seasoning
• ½ cup shredded cheddar cheese, plus more for serving
• 8 ounces sugar-free nitrite-free bacon, cooked and crumbled, plus more for serving
• ¼ cup sliced green onions, optional
• ¼ cup Frank’s RedHot Buffalo Wings Sauce, optional

Pressure cooker method

Pour the bone broth into the bottom of an Instant Pot or pressure cooker. Add the chicken and cream cheese and sprinkle with the ranch seasoning.

Set the pressure cooker on high to cook for 12 minutes if using chicken breasts or 10 minutes if using tenders. Use a quick release.

Transfer the chicken to a cutting board and shred using two forks. Return the shredded chicken to the pressure cooker. Add the cheddar and crumbled bacon and mix everything together.

Place the lid back on the pressure cooker (but don’t turn it on) and let sit for about 5 minutes, until the cheese has melted and formed a thick sauce. Stir everything together to combine.

Stovetop method

In a deep skillet over medium-high heat, cook the chicken in the oil until browned and fully cooked, 8 to 10 minutes per side. Transfer the chicken to a cutting board and shred using two forks. Return the shredded chicken to the skillet.

Add the bone broth, cream cheese, and ranch seasoning, stir, and cook until the cream cheese has melted and formed a thick sauce. Add the cheddar cheese and crumbled bacon and mix everything together.

To serve

Top with additional shredded cheese and crumbled bacon, plus green onions and hot sauce, if using, and serve.

Note: If you are doing strict keto, please note that commercially made ranch seasoning packets contain maltodextrin, an ingredient I try to stay away from. The recipe for Homemade Dry Ranch Seasoning includes instructions for making it in bulk so you’ll always have it in the pantry ready to use.

Nutritional Info (per serving)

Calories 571, fat 40.2 g, protein 40.2 g, carbs 13.9 g, fiber 0.1 g