Pepper Jack Crack Chicken (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 pounds boneless, skinless chicken breasts
02 -
8 ounces cream cheese, softened
03 -
1 cup shredded pepper jack cheese
04 -
1 packet ranch seasoning mix (about 1 ounce)
05 -
1/2 cup cooked bacon, crumbled (about 6 slices)
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/4 teaspoon black pepper
09 -
1/2 cup chicken broth (optional, for slow cooker use)
10 -
1/4 cup green onions, chopped
# How to Make It:
01 -
Place boneless, skinless chicken breasts in the slow cooker and sprinkle evenly with ranch seasoning, garlic powder, onion powder, and black pepper. Add chicken broth to prevent sticking and to ensure moist results if using the slow cooker method.
02 -
Drop softened cream cheese in dollops over the chicken breasts to allow for even melting during cooking.
03 -
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is fully cooked and tender, reaching an internal temperature of 165°F (74°C).
04 -
Remove the chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker and combine thoroughly with cream cheese mixture.
05 -
Add shredded pepper jack cheese and crumbled cooked bacon to the chicken mixture. Stir until well combined and the cheese has melted completely.
06 -
Top with chopped green onions and serve hot. Enjoy as a main dish or use as a filling for sandwiches, wraps, or sliders.
07 -
For stovetop preparation, cook chicken breasts in a large skillet over medium heat for 6–7 minutes per side until fully cooked and browned. Remove chicken, shred, then add cream cheese, ranch seasoning, garlic powder, onion powder, and black pepper to the skillet. Stir until melted and smooth. Return shredded chicken to the pan, add pepper jack cheese and bacon, and mix until cheese is melted. Garnish before serving.
# Additional Tips:
01 -
For added heat, incorporate diced jalapeños or red pepper flakes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Ideal served over rice, pasta, mashed potatoes, or used in sandwiches and wraps.