There is something about chicken, bacon and ranch that is so deliciously naughty!   Normally crack chicken is made with regular bacon, ranch dressing mix and high fat cream cheese. As much as I love cream cheese- it doesn't love me - well it loves my hips way too much! Plus the ranch packet isn't exactly full of natural ingredients. 

My crack chicken I found on Pinterest and put my own spin on it. I love to sneak in veggies anywhere that I can especially for my family because well trying to get boys to eat veggies is a huge chore! So I decided to add a Mexican flare to my Crack Chicken with some fresh green peppers, onions and canned tomatoes with green chili's. It was amazing!!!

My favorite thing about this recipe is that it uses the Instant Pot for the chicken which makes it so easy and the recipe can be prepared a million different ways. You can use it as a dip, serve it with tortilla or pita chips, serve it in buns, corn tortillas, on salads and on cauliflower like a creamy rice bowl!

You can make this recipe smaller if you like, but I made a big batch so that I could have it for a few meals with my large guys. You can also use it for a dinner and meal prep for the week then save ther rest of you have a small family. It's definitely a kid friendly recipe and all of my guys asked for seconds and thirds!

What you need:

10 regular size chicken breasts 

2 cups chicken broth 

1 32 oz. Container of low-fat cottage cheese

1 32oz. Container fat free plain Greek yogurt

2.5 cups shredded sharp cheddar cheese

4 Tbsp Garlic powder 

4 Tbsp. Dried Parsley 

3 Tsp.  Dried Dill

1 package Good quality turkey bacon-I use Applegate turkey bacon

1 large onion chopped

2 15 oz.cans diced tomatoes

3 small cans diced green chilis mild to hot - your choice

1Tbsp. Olive oil

 Preheat ovenFirst thing you will need to do is cook the chicken in the instant pot. I cooked mine in 2 batches. 

Place 5 breasts in the bottom of the pot.  You can do fresh or frozen. Frozen of course will take longer to cook.  I used partially frozen breasts (make sure they are separated so they can cook thoroughly.) Add 1 cup of chicken broth.  Seal the pot and cook on high pressure manual for 12 minutes then let the pressure release naturally. Drain the first batch then do the second and drain. 

 While the second batch is cooking cook your turkey bacon according to the package directions. Cut into cubes and set aside. 

At the same time saute your onion in a non stick skillet with the olive oil and when they are translucent add the tomatoes and chilis and saute about 7 minutes or until heated and flavors have combined. 

Shred all chicken and set aside. 

Place cottage cheese, yogurt, garlic powder, parsley, dill into blender or food processor and blend until it has the consistency of a thick ranch dressing. 

Combine dressing with the shredded chicken, cheddar cheese, turkey bacon and sauteed veggies. If you need to thin it add a little water at a time until it is the consistency you would like. 

Place in oven and heat until slightly bubbly and cheese is all melted. 

Makes a great lunch on a whole tortillas or like I prefer on two corn tortillas with a side of veggies of course!

Let me know how you like and please remember to share!