Crock Pot Chicken Bacon Crack Lean and Green

Updated at: Thu, 17 Aug 2023 05:34:00 GMT

Step 1

Add chicken and dry ranch seasoning to a crockpot. Cover and cook on low for 4-6 hours.

Step 2

Shred the cooked chicken and stir in yogurt, cheese, and bacon.

Step 3

Place the thawed or frozen chicken in the bottom of the Instant Pot. Add 1 cup water, then lock the lid into place and turn the pressure valve to seal.

Step 4

If your chicken is frozen, make sure it isn’t stuck together–it could cause the chicken to stay raw in the middle.

Step 5

Cook on high pressure using the Manual or Pressure Cook function for 12 minutes. When the cooking cycle is done, let the pressure naturally release–this means don’t touch the release valve yet. Using a quick release on chicken will cause it to dry out.

Step 6

While the chicken is cooking, cook the turkey bacon in the oven according to the package. Cut into cubes and set aside until ready to use.

Step 7

Mix the cottage cheese, yogurt, garlic powder, onion powder, pepper, parsley, and dill together in a blender or food processor. Mix well until you have a ranch-like dressing. Set aside until ready to use.

Step 8

Remove the chicken from the pot and shred it. Empty the liquid from your pot, then add the shredded chicken back to your pot.

Step 9

Pour the dressing/sauce from the blender, turkey bacon, and cheddar cheese over the chicken. Do this slowly, as you might decide that you’ve added enough sauce before it’s empty–if this happens, save that sauce! It’s a delicious salad dressing and ranch dip.

Step 10

Turn the Instant Pot to Sauté to melt the cheese and warm the chicken.

Step 11

Serve as a dip or in one of the recipes I’ve added below. If you’d like to garnish the recipe, I’d recommend using green onions!

Step 12

Heat oven to 450F degrees.

Step 13

Wash peppers and cut in half.

Step 14

Remove seeds and stems.

Step 15

Place upside down (skin side up) on a cookie sheet coated with olive oil spray.

Step 16

Bake for 10-15 minutes or so, until skin of pepper is seriously black.

Step 17

Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.

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