Description
A creamy, cheesy, and flavorful dish made with shredded chicken, cream cheese, ranch seasoning, bacon, and cheddar. This easy slow cooker or Instant Pot meal is perfect for sandwiches, wraps, or served over rice.
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 packet (1 oz) ranch seasoning mix
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup chicken broth (if using Instant Pot)
- 2 green onions, chopped (for garnish)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
Slow Cooker Method:
- Place the chicken breasts in the slow cooker. Sprinkle ranch seasoning and black pepper over the chicken.
- Add the cream cheese on top of the chicken. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
- Shred the chicken using two forks, then stir in the cheddar cheese and crumbled bacon. Mix well until the cheese is melted.
- Garnish with green onions and serve warm.
Instant Pot Method:
- Add chicken breasts, ranch seasoning, garlic powder, and chicken broth to the Instant Pot. Seal the lid and cook on Manual (High Pressure) for 15 minutes.
- Let the pressure release naturally for 5 minutes, then do a quick release.
- Shred the chicken in the pot, then stir in cream cheese, cheddar cheese, and crumbled bacon. Mix until creamy.
- Garnish with green onions and serve
Notes
- Serve over rice, pasta, or as a sandwich filling.
- Add hot sauce or red pepper flakes for a spicy kick.
- Store leftovers in an airtight container in the fridge for 3-4 days.