CREAMY CHICKEN BACON RANCH (PRESSURE COOKER OR CROCK POT)

Serves: 6-8 servings

INGREDIENTS

  • ¼ c. raw bacon (2 slices), chopped
  • 1 c. chicken broth
  • 1 oz packet ranch seasoning
  • 2 lb chicken breasts
  • 4 oz light cream cheese, cubed
  • Green onions

INSTRUCTIONS

  1. Electric Pressure Cooker – Turn your Instant Pot to Saute and add the chopped bacon. Saute for 3-4 minutes or until the bacon is crisped. Add the chicken broth, ranch seasoning and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
  2. Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
  3. Remove ⅔ cup of liquid from the pot. (Reserve the liquid for cooking rice.) Add the cream cheese and set to saute for 2-3 minutes until the cream cheese is completely melted. Return the shredded chicken to pot and stir until well combined. Top with diced green onions.
  5. Crock Pot – In a skillet or in the microwave, cook the bacon until crisp. Add the chicken breasts to a sprayed or lined Crock Pot. Top with the ranch seasoning and chicken broth. Add an additional ½ c. chicken broth.
  6. Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks and add the cream cheese and crumbled bacon. Top with diced green onions.
  7. (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)

Serving Suggestions:

  • Top a split baked potato with chicken and shredded Cheddar.
  • Top a flatbread with chicken, green onion and shredded cheese.
  • Serve on a bed of rice or pasta.
  • Add to a grilled cheese.