Short Description
This Easy Pepper Jack Crack Chicken is a creamy, cheesy, and flavorful dish packed with tender shredded chicken, crispy bacon, and a spicy kick from pepper jack cheese. Perfect for sandwiches, wraps, or serving over rice!
Why You’ll Love This Recipe
- Rich and creamy – A cheesy, indulgent dish that’s full of flavor
- Quick and easy – Ready in under 30 minutes with simple ingredients
- Versatile – Serve it on sandwiches, over rice, or in a wrap
- Family-friendly – A dish that both kids and adults will love
- Great for meal prep – Stores well and reheats easily
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (cooked and shredded)
- Cream cheese, softened
- Pepper jack cheese, shredded
- Ranch seasoning mix
- Bacon, cooked and crumbled
- Green onions, chopped
- Garlic powder
- Onion powder
- Salt and pepper
- Olive oil
- Heavy cream (optional, for extra creaminess)
Directions
- Cook the chicken – If not already cooked, bake or boil chicken breasts until fully cooked, then shred.
- Prepare the cheese mixture – In a large bowl, mix softened cream cheese, shredded pepper jack cheese, ranch seasoning, garlic powder, onion powder, salt, and pepper.
- Combine ingredients – Add shredded chicken and crumbled bacon to the bowl and mix well.
- Heat everything together – In a skillet over medium heat, warm olive oil and add the chicken mixture. Stir until heated through and the cheese is fully melted. Add heavy cream if a creamier consistency is desired.
- Garnish and serve – Top with chopped green onions and serve on sandwiches, in wraps, or over rice.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy version – Add diced jalapeños or a dash of hot sauce for extra heat.
- Lighter option – Use Greek yogurt instead of cream cheese.
- Keto-friendly – Serve over cauliflower rice instead of regular rice.
- Extra cheesy – Mix in some cheddar or mozzarella for a cheese blend.
- Slow cooker option – Combine ingredients in a slow cooker and cook on low for 4 hours.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Warm in a skillet over medium heat or microwave in short intervals, stirring in between.
FAQs
Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great time-saving option.
What should I serve with Crack Chicken?
It pairs well with rice, pasta, sandwich buns, or lettuce wraps.
Can I make this in the Instant Pot?
Yes! Cook the chicken in the Instant Pot, then mix in the cheese and seasonings after shredding.
How do I make it less spicy?
Use Monterey Jack instead of Pepper Jack for a milder flavor.
Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon works as a lighter alternative.
Is this dish gluten-free?
Yes, as long as the ranch seasoning is gluten-free.
How do I thicken the mixture?
If it’s too runny, let it cook longer or add more cream cheese.
Can I prepare this dish ahead of time?
Yes! Store in the fridge and reheat when ready to serve.
What toppings go well with this dish?
Sliced avocado, jalapeños, or extra cheese make great toppings.
Can I add vegetables?
Yes! Bell peppers, mushrooms, or spinach are excellent additions.
Conclusion
This Easy Pepper Jack Crack Chicken is a creamy, cheesy, and flavorful dish that’s perfect for any occasion. Whether you serve it on a sandwich, in a wrap, or over rice, it’s guaranteed to be a hit. Try this simple and delicious recipe today!
PrintEasy Pepper Jack Crack Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker / Stovetop
- Cuisine: American
Description
This Pepper Jack Crack Chicken is a rich and creamy dish loaded with shredded chicken, crispy bacon, and spicy pepper jack cheese. It’s the perfect low-carb meal that can be served over rice, pasta, or in a sandwich! Made in just 30 minutes, it’s a crowd-pleaser for busy weeknights.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded pepper jack cheese
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 cup chicken broth
- 1 packet ranch seasoning mix (or 2 tbsp homemade ranch seasoning)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 6 slices bacon, cooked and crumbled
- 2 tbsp chopped green onions (for garnish)
- 1 tbsp chopped fresh parsley (optional)
Instructions
1. Cook the Chicken
- Slow Cooker Method:
- Place chicken breasts in the slow cooker.
- Add cream cheese, chicken broth, ranch seasoning, garlic powder, onion powder, paprika, and black pepper.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until chicken is tender.
- Stovetop Method:
- In a large skillet over medium heat, add 1 tbsp olive oil and cook the chicken for 5-6 minutes per side until golden brown and cooked through.
- Remove from pan and shred.
2. Mix Everything Together
- Shred the cooked chicken using two forks.
- Stir in sour cream, pepper jack cheese, and crumbled bacon until everything is combined.
- If needed, add extra chicken broth to loosen the mixture.
3. Serve & Garnish
- Sprinkle with green onions and parsley.
- Serve warm over rice, pasta, baked potatoes, or in a sandwich!
Notes
- Spicier Kick: Add ½ tsp crushed red pepper flakes or diced jalapeños.
- Make it Low-Carb: Serve over cauliflower rice or zucchini noodles.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition
- Calories: 380
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg
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