Description
This Easy Pepper Jack Crack Chicken is a creamy, cheesy, and flavorful dish packed with shredded chicken, crispy bacon, ranch seasoning, and melted Pepper Jack cheese. It’s perfect for serving over rice, in sandwiches, or as a low-carb meal with veggies!
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded Pepper Jack cheese
- 1 packet (1 oz) ranch seasoning mix
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika (optional)
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions (for garnish)
- 1 tbsp hot sauce (optional, for spice)
For Serving (Optional):
- Cooked rice, pasta, or mashed potatoes
- Lettuce wraps (for a low-carb option)
- Hamburger buns (for sandwiches)
Instructions
Step 1: Cook the Chicken
Crockpot Method:
- Place chicken breasts in the slow cooker.
- Sprinkle with ranch seasoning, garlic powder, onion powder, and smoked paprika.
- Add cream cheese in chunks over the chicken.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender.
Stovetop Method:
- In a large skillet over medium heat, cook chicken breasts with 1 tbsp olive oil for 6-7 minutes per side until fully cooked.
- Shred the chicken and return to the pan.
Step 2: Shred & Add Cheese
- Shred the chicken in the crockpot using two forks.
- Stir in Pepper Jack cheese, bacon, and hot sauce (if using).
- Cover for another 10 minutes to allow the cheese to melt.
Step 3: Serve & Enjoy
- Garnish with green onions and serve over rice, in sandwiches, or in lettuce wraps.
Notes
- Make It Spicier: Add extra hot sauce or diced jalapeños.
- Low-Carb Option: Serve with cauliflower rice or in lettuce wraps.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
- Extra Creamy: Stir in ½ cup sour cream before serving.